Banana Chocolate Chip Cookie Skillet
Grain-free Chocolate Chip Cookie Skillet
An extra decadent way to enjoy ChiChi. If you haven't tried a cookie skillet yet, this is a must!
Ingredients:
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1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, set aside for 10-15 minutes)
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1 1/2 medium ripe bananas, mashed
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1 tablespoon nut butter (your choice)
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2 teaspoons melted coconut oil
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1 teaspoon pure vanilla extract
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1/2 cup Banana Bread ChiChi
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2 teaspoons coconut sugar
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1/2 teaspoon cinnamon
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1/4 teaspoon baking soda
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1/4 teaspoon fine grain sea salt
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1/4 cup dairy-free and soy-free dark chocolate chips or chopped dark chocolate
Instructions:
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Preheat and Prep: Preheat your oven to 350°F (175°C) and lightly grease a cast iron skillet with a bit of coconut oil or non-stick cooking spray.
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Mix Wet Ingredients: In a large mixing bowl, mash the ripe bananas until smooth. Add the prepared flax egg, nut butter, melted coconut oil, and vanilla extract. Stir until well combined.
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Combine Dry Ingredients: In a separate bowl, whisk together the ChiChi, coconut sugar, cinnamon, baking soda, and sea salt. Fold into the wet ingredients until combined and then add your chocolate chips.
- Pour and Bake: Pour your dough into the greased skillet and bake at 350F for 20-30 minutes. Let it cool for ~15 minutes before digging in!
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