Salted Caramel Cookie Skillet

December 27, 2019

SALTED CARAMEL COOKIE SKILLET - INGREDIENTSFOR THE CARAMEL SAUCE:1/4 cup maple syrup1/2 cup almond butter1/4 cup coconut oil, meltedFOR THE COOKIE SKILLET:1 1/4 cup almond flour 1 tsp baking soda1 tsp sea salt1/4 cup maple syrup1/4 cup coconut oil, melted1 tb vanilla extract1 egg3/4 cup dairy free chocolate chips

SALTED CARAMEL COOKIE SKILLET

Author: Nicole Modic of @KALEJUNKIE

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Ingredients

FOR THE CARAMEL SAUCE:

  • 1/4 cup maple syrup
  • 1/2 cup almond butter
  • 1/4 cup coconut oil, melted

FOR THE COOKIE SKILLET:

  • 1 1/4 cup almond flour
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 1 tbsp vanilla extract
  • 1 egg
  • 3/4 cup dairy free chocolate chips

Instructions

  • Preheat oven to 350.
  • Grease a 10 inch cast iron skillet.
  • Place caramel sauce ingredients in a blender and blend until a sauce forms, about 30 seconds.
  • Transfer to the skillet, covering the bottom of the skillet.
  • In a medium bowl, mix together the cookie skillet ingredients, folding in the chocolate chips last.
  • Add to the cookie skillet and use a spatula to even out (it won't be perfect, the caramel sauce will move out towards the edges of the skillet!).
  • Bake 20-22 minutes, note it might still be soft and gooey and that's ok!
  • Let it sit for 10 minutes to cool and finish cooking, and then DEVOUR!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

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  1. Unfortunately, these did not come out right at all for me. The caramel sauce did not come out anything like a caramel sauce. After I baked it, it was more like a batter underneath of the cookie batter. Also, even though the top of the cookie part got brown, it never got crispy and stayed the soft texture of a very cake-y cookie. Bummer – they looked so great in the picture 🙁

    • That’s a shame! So many people have made this recipe with huge success. All my recipes are tested several times before sharing, so I’m not sure what went wrong 🙂

  2. Should the batter looks like batter? I subbed applesauce for the egg (allergy) and it seems too dry. Thoughts/ ideas? Thank you!