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Salted Caramel Cookie Skillet
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!
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in your posts and Iāll re-share!
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WHAT DID YOU THINK?
Rate + Review
SO good
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 š
Thatās a shame! So many people have made this recipe with huge success. All my recipes are tested several times before sharing, so Iām not sure what went wrong š
Thank you for this recipe. Itās keeping me sane right now!
Should the batter looks like batter? I subbed applesauce for the egg (allergy) and it seems too dry. Thoughts/ ideas? Thank you!