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!
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
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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