I combined two of my favorite recipes-- my Cashew Chocolate Chip Cookie Skillet and my Salted Caramel Sauce! It's ridiculously good! These are gluten-free, dairy-free, grain-free and refined sugar-free.
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Author Rachael DeVaux
Ingredients
Cookie Skillet Batter
1egg(or sub flax egg)
3tbspmaple syrup(or sub honey)
1/4cupmelted coconut oil
1/3cupcreamy cashew butter(or sub any nut or seed butter)
1tspvanilla extract
1tbspunsweetened almond milk
1cupalmond flour(Bob's Red Mill finely ground almond flour works best)
1/4cupcollagen peptides(completely optional!)
1/4tspbaking soda
1/2tspcinnamon
3/4dark chocolate bar, broken into pieces(I love Eating Evolved Signature Dark)
1/4tspflakey sea salt
8-9inchcast-iron skillet(or use baking dish, cake round, loaf tin, etc.)
Salted Caramel Sauce
3tbspcoconut sugar
1cupfull-fat coconut cream, using thickest part
1tbsparrowroot starch
1tspvanilla extract
1/2tspflakey sea salt
Instructions
Preheat oven to 325 degrees F.
Cookie Skillet Batter
Whisk egg* in large bowl then pour in maple syrup, melted coconut oil, cashew butter, vanilla and almond milk to whisk again.
*If using flax egg, mix 1 tbsp ground flaxseeds with 3 tbsp water and let sit for 5 minutes before adding to recipe in place of egg.
Stir in almond flour, baking soda, cinnamon and some of the sea salt. Fold in chocolate chunks, leaving several chocolate chunks aside.
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 and spread out evenly using a silicone spatula. Place the last several pieces of chocolate over the top, sprinkle sea salt, then place in the oven for 19 minutes on the center rack. Turn the oven on broil and cook 1- 1 1/2 additional minutes **keep a close eye on it because it can burn quickly!
Salted Caramel Sauce
Heat a medium saucepan on medium until warm.
Add coconut sugar, then coconut cream (or milk) and arrowroot starch over the top. Whisk together thoroughly.
Turn up heat and bring to boil. Once gently boiling, turn heat to low, cover saucepan and let cook for 15 minutes.
Remove from heat, stir using silicone spatula, lifting any darker caramel stuck on pieces from bottom of pan.
Add in vanilla and sea salt and whisk vigorously for several minutes.
Let cool, set aside 1/3 cup for cookie skillet, then store remainder in glass container/mason jar in fridge fresh for up to 2 weeks. Enjoy!
Caramel Cookie Skillet
Very lightly spray a 9-inch cast-iron skillet with coconut oil spray and using a silicone spatula, spread out 3/4 of cookie skillet batter into base of skillet.
Next, gently layer on 1/3 cup caramel sauce over the top of cookie batter.
Lastly, spread out remaining dough over the top of the caramel, add last pieces of chocolate, and sprinkle with sea salt.
Bake for 25 minutes, then turn on broil to cook for 1-2 additional minutes to turn golden brown. *watch closely because it can burn quick!!
Let cool, then cut into squares. Enjoy! *fine to leave on the kitchen counter covered by a paper towel for up to 3 days, then transfer to fridge or freezer.