This Salted Caramel Cookie Skillet is the best in the game! It's paleo-friendly, refined sugar-free, gluten-free, and grain-free. On the bottom of the skillet, you'll find a decadent (and healthy!) caramel sauce, all topped with a delicious (also healthy!) chocolate chip cookie. When you dig in, brace yourself for the ultimate flavor explosion. I love eating it straight from the skillet, but it's also fantastic with a big scoop of vanilla ice cream on top! Enjoy!
Ingredients
Caramel Sauce:
- 1/4 cup maple syrup
- 1/2 cup almond butter
- 1/4 cup coconut oil, melted
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 F.
- 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.
- Layer the cookie dough over the caramel sauce, using 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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