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!!