Gooey Mini Skillet Cookies for Two
Total Time
25 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(2)
Ingredients
2 cookies
- 3 tbsp natural almond butter (any natural nut or seed butter will work)
- 1 tbsp melted coconut oil, plus more for greasing
- 3 tbsp coconut sugar (or brown sugar)
- 2 tbsp pure maple syrup
- 1 large egg yolk (or 1 tbsp plant milk)
- 1/2 tsp vanilla extract
- 1/8 tsp kosher salt
- 1/8 tsp baking soda
- 1/2 cup (50g) almond flour (or oat flour for nut-free option)
- 1/4 cup (40g) dairy free semisweet chocolate chips
- Dairy free vanilla ice cream, for serving
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Preparation
Chef’s notes
If you don’t have ramekins, oven safe ceramic mugs can be used but bake for 20 minutes (the center will also be extra gooey). A muffin tin can also be used but split the dough between 4 cups and bake for 10-12 minutes.
The more tall and narrow the dish, the more gooey the center of the cookie will be!
For a vegan option, substitute the egg yolk with 1 tablespoon of plant milk.