Who can resist this heavenly treat straight out of the oven with gooey melted chocolate in the middle?
This DOUBLE CHOCOLATE SKILLET COOKIE is best served with a generous dollop of ice cream or a mug of creamy hot chocolate! This recipe is also vegan and gluten free so all of you guys can enjoy this chocolate heaven!
Ingredients
- 1 flax egg (1 tbsp flax meal + 3 tbsp water)
- 1/2 cup almond meal
- 3/4 cup chickpea or oat flour
- 1/2 cup N+N drinking chocolate + 2 tbsp stevia or powder sweetener of choice
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/4 cup chocolate spread, melted
- 2 tbsp warm milk of choice
- 1 tsp vanilla extract
- 1/2 cup dairy-free chocolate chips
Method
- Preheat oven to 180C
- Make the flax egg by mixing 1 tbsp flax meal with 3 tbsp water in a small bowl and set for 10 minutes.
- In a large bowl, mix together almond meal, chickpea/oat flour, drinking chocolate, baking powder and salt.
- Pour in the melted cacao spread, warm milk, vanilla and the set flax egg. Mix to combine, then fold in the chocolate chips.
- Transfer the mixture into an 8″ cast iron skillet and bake for 30 minutes.
- Dust with icing sugar and serve warm with vanilla ice cream or coconut yogurt!
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