Cookie heaven is a real thing, and this recipe is totally it. It’s gooey, crispy on the edges, and really hits that sweet spot. And let me just say, gluten and dairy free sweets and treats in my opinion, are just totally yummier. They don’t taste as sweet or hit your stomach as hard. They are easier to digest so you don’t get that sugar crash afterwards. Unless you eat the whole skillet, like I may have. Oops.
Skillet Cookie Heaven
(Gluten Free, Dairy Free, Vegan)
1/3 cup ghee or coconut oil
1/4 cup coconut sugar
1/4 cup unsweetened applesauce
1 tsp vanilla
1 cup gluten free flour blend
1/4 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1/2 cup chocolate chips
2 tbsp coconut cream mixed with 1 tsp honey
Preheat oven to 350 degrees. Lightly grease an 8 inch skillet with coconut oil. In a small bowl, whisk together the gluten free flour mix, sea salt, baking soda, and baking powder. Set aside. In a large bowl cream together the ghee/coconut oil and sugar. Add the vanilla and unsweetened applesauce and mix until combined. Add the dry ingredients to the wet ingredients and mix on medium speed until combined. Turn off mixer and add the chocolate chips and mix by hand. Pour the batter into the prepared skillet and spread it out evenly with the back of a spoon. Bake at 350 degrees for about 20-30 minutes. Place the coconut cream mixture on top and eat while it’s hot and gooooooooey. Thank you cookie heave. Thank you.
Coconut sugar: Coconut sugar is a great “refined sugar” alternative. It doesn’t have a coconut flavor, although it isn’t as sweet as regular sugar so adjust your recipes accordingly. But what it does offer is a super high mineral index and also inulin, which is a starchy prebiotic fiber making blood sugars stable when consuming moderately instead of spiking it like white sugar does.