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
Step 1
Preheat the oven to 350F and place two 8oz ramekins (see notes for different baking options) on a baking pan. Lightly grease the inside of each with some coconut oil.
Step 2
In a small bowl, mix together the nut butter, coconut oil, sugar, maple syrup, egg yolk, and vanilla.
Step 3
Mix in the salt and baking soda.
Step 4
Then mix in the almond flour followed by the chocolate chips.
Step 5
Divide the dough between the two ramekins and press even.
Step 6
Top with a sprinkle of extra chocolate chips (if desired) and bake for 15-18 minutes. 15 minutes is the perfect amount for the shallow ramekins I used, but if you’re using deeper dishes shoot closer to 18 minutes.
Step 7
Allow the cookies to cool for about 5-10 minutes, then top with ice cream and dig in!
Step 8
Save recipe for the next time?
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.
