Almond Flour Skillet Cookies
By Lizzie on November 22, 2020
Hey everyone. I hope you are all doing well as Thanksgiving fast approaches. What a strange and scary time this is for us all. However you are celebrating the holiday, I hope that you are surrounded by a lot of love even though these difficult times. No matter what happens in life, I do believe there is so much for which to be grateful.
As a baking blogger, brand ambassador and collaborator, I feel so blessed to work with such amazing companies, and absolutely love what I do. I have been following the coolest, (pun intended), ice cream company on social media and we decided to do a collaboration based on a delicious and healthy dessert created by yours truly, to go with their yummy, no guilt ice cream!!
Cloud & Joy has a scrumptious line-up of unique flavors like Boozy Bee Vanilla with Honey Swirls and Sea & Smoke Chocolate with Pecans. Their frozen desserts range from 85 to 95 calories a scoop, with low sugar, low fat and saturated fat and no gluten or soy – as well as being non-GMO! This tasty ice cream is made ethically and sustainably, while a portion of each pint sold goes to Heifer International (who works with communities to help with food security and economically empowering women). It’s a minority and women-led company too. How cool is that?? 🙂
I am obsessed with this newest creation of mine, and after eating it warm from the oven, I was over the moon. Sometimes, I have to work a recipe over and over again until it is perfect, but this one only took me two tries before I knew it was a winner. If you want a healthy and guilt free treat, you will love my Almond Flour Skillet Cookies with Dark Chocolate!!! Then, get some Cloud & Joy ice cream to serve when they are still warm 🙂 Now, that is the right way to indulge without any guilt at all. 🙂
Just some of the yummy and healthful ingredients I used for the cookie and to drizzle on top of the ice cream!
I love the way these pints are packaged!! Aren’t they cute?
This dough was delicious raw!!
The the cookie dough into your mini cast iron skillets, and smooth the tops with an offset spatula.
I added some best quality, dark chocolate pieces on top of each before baking!
Now, which flavor do I choose???
Drizzle some dark chocolate syrup over your ice cream and have it on the side too!
A dessert that tastes as good as it looks!
Summer Camp Cookie!! 🙂
Grab a spoon and indulge !
I had so much fun shooting these pints!!
The Sea Smoke Chocolate is my favorite flavor!!
Almond Flour Skillet Cookies
Makes: 5 mini skillet cookies Prep time: 15 minutes Bake time: 20 to 22 minutes
1/2 cup unsalted, Organic Valley Butter
1/4 cup crunchy, all natural, no sugar or salt added, Barney Almond Butter
1 cup coconut sugar
2 teaspoons Nielsen Massey Vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups King Arthur Almond Flour
3/4 cup dark chocolate pieces
Preheat your oven to 350 degrees.
You will need 5 miniature cast iron skillets for this recipe. I got mine at Sur La Table, but Cracker Barrel has them too!
Spray each skillet with non stick spray and set them aside.
In the bowl of your stand mixer, beat the butter, almond butter and coconut sugar until combined.
Add in the eggs, one at a time and beat until combined.
Add in the vanilla, salt and baking soda. Mix well.
Carefully add in the almond flour and mix until the dough comes together.
With an ice cream scoop, fill each skillet about 3/4 of the way full.
Smooth the tops with an offset skillet.
You should have 5 mini skillets filled.
Place 4 good sized pieces of dark chocolate on top and press into the dough.
Place the skillets on a baking sheet and place in the oven.
Bake for 20 to 23 minutes, or until just starting to get golden brown. Do not over bake them!! They will continue to bake in the pan after they come out of the oven, as the skillets stay very hot for awhile.
I love to eat them warm!!
After they cool, you can place them in individual zip lock bags and freeze them up to 2 months.
I hope you love these!!! Don’t forget to check out Cloud & Joy!!