If you hadn’t guessed yet chocolate and peanut butter is one of my favourite combinations. You can see this in this smoothie, this cheesecake slice and lots of other things I’ve forgotten to mention. I’m also all about skillet cookies for dessert at the moment, this is the third time I’ve made one in as many weeks. It’s becoming an issue.
The first time I tried to make one I cooked it for too long and it didn’t have the crisp edges and softness in the middle that you want in a skillet cookie. The second time I went the full fat and full sugar version so I could have something to compare my healthified version to (such a great excuse). The third time I settled on this combination of ingredients and cooking time. I would actually eat this one OVER the full fun version, it’s really that tasty. Side note though, whenever I use chickpea flour or coconut flour in baked goods I find the raw mix isn’t so tasty (yes I’m a raw cookie dough lover, salmonella be damned) – don’t let this worry you the flavour is perfect once it’s cooked.
It’s sort of a moot point with this guy anyway as you can’t lick the mixing bowl as you do all the mixing in the pan you cook it in. In my books this is a win, as washing up after dessert is a drag. You really just want to lay on the couch with a cup of tea and enjoy your hedonistic moment.
Another side note: does anyone else think of that episode of friends every time they say ‘moot point’? You know the one where Joey says ‘moo point’ and explains it as ‘Yeah, it’s like a cow’s opinion. It just doesn’t matter. It’s moo.’ Makes me giggle to myself like the dork I am EVERY TIME. No one else? Okay, back to the cookie recipe.
This skillet cookie is a super easy and quick dessert to make and share with a few people, you can serve it with ice cream, nice cream, coconut cream whatever you feel like! It’s crisp on the edges and soft and chocolatey in the middle. Just look at that melted chocolate… YUM!
Serves 4 (or 2 if you left loads of room after dinner)
2.5 Tbs coconut oil
2 Tbs Rice malt (or maple) syrup
1 tsp vanilla extract
1 egg (lightly beaten)
1/2 cup almond meal
1/4 cup chickpea flour
2 Tbs coconut flour
1/2 tsp baking soda
1/4 cup (or more if you like!) dark chocolate chips (70%+)
1 Tbs crunchy peanut butter + a little extra for serving
Ice cream or coconut cream etc to serve
Preheat oven to 190 degrees celsius, turn the grill on (preferably with fan forced).
Heat a skillet with a 20cm base on a medium heat. Add the coconut oil, syrup and vanilla and stir until oil is melted and ingredients have combined. Turn off the heat and allow to cool for 5 -10 minutes until warm but not hot.
Once cool enough stir the egg in quickly, then add the almond meal, flours and baking soda. Stir until well combined.
Sprinkle the chocolate chips over the top and drop the peanut butter at regular intervals over the top too. fold in these ingredients gently then smooth the top of the cookie.
Place in the oven with the grill on for 2 minutes. After 2 minutes turn off the grill and switch to fan forced only and continue to cook for 3-5 minutes or until just set. it should be golden on top and look slightly fudgey in texture when you scoop a spoon into it.
Drizzle or dab (if too thick!) the extra peanut butter over the top.
Serve hot with a scoop of the cream or ice cream on top and either eat straight from the skillet or be fancy and divide into bowls (but really why make more dishes?!).