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S'mores Cookie Skillet

GF, Dairy-free, Grain-Free
Prep Time 5 minutes
Cook Time 22 minutes
Author Rachael DeVaux

Ingredients

  • 1 egg (or sub flax egg: 3 tbsp water, 1 tbsp ground flaxseed)
  • 1 tbsp unsweetened nut milk
  • 3 tbsp maple syrup
  • 1/4 cup melted coconut oil
  • 1/3 cup cashew butter (or sub any nut or seed butter)
  • 1 tsp vanilla extract
  • 1 cup almond flour (Bob's Red Mill finely ground almond flour works best!)
  • 2 scoops collagen peptides (completely optional. Can leave out and substitute 1 additional tbsp almond flour)
  • 1/2 tsp cinnamon
  • 1/4 tsp baking soda
  • One 2.5oz chocolate bar (I typically use Eating Evolved signature dark) can substitute with 1/2 cup chocolate chips
  • 4 marshmallows, cut into 1/8's
  • 2 graham crackers, cut into small pieces
  • 1/2 tsp flakey sea salt
  • 8-9 inch cast-iron skillet (can use loaf tin, cake round, baking dish, etc)

Instructions

  • Preheat oven to 325 degrees F°.
  • Whisk egg* in large bowl then pour in maple syrup, melted coconut oil, nut butter, vanilla and almond milk, and whisk once more. *If using flax egg, mix 1 tbsp ground flaxseeds with 3 tbsp water & let sit for 5 minutes before adding to recipe in place of egg.
  • Stir in almond flour, collagen if using, baking soda, cinnamon & some of the sea salt.
  • Fold in chocolate chips (leave some aside for the topping), graham crackers and half of the marshmallows to save some for the topping.
  • Very lightly spray a 8 or 9-inch cast iron skillet (13-inch if doubling the recipe) with coconut oil then pour batter into the base & spread out evenly using a silicone spatula. 
  • Place last pieces of chocolate and marshmallow over the top, sprinkle sea salt, then bake in oven for 19-20 min on center rack.
  • Then, turn oven on broil & cook 1- 1 1/2 additional minutes **keep a close eye on it because it can burn quickly! Enjoy!