Salted Caramel Cookie Skillet

5 from 5 votes

Salted Caramel Cookie Skillet

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!

Prep Time 10

Cook Time 22

Total Time 32

Servings people

Calories 920kcal

Author Nicole Modic

Ingredients

Caramel Sauce:

¼ cup maple syrup
½ cup almond butter
¼ cup coconut oil, melted

Cookie Skillet:

1 ¼ cup almond flour
1 tsp baking soda
1 tsp sea salt
¼ cup maple syrup
¼ cup coconut oil, melted
1 tbsp vanilla extract
1 egg
¾ 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!

Video

Nutrition