My Banana Chocolate Chip Cookie Skillet is a decadent and a chocolate-ty dessert that will melt in your mouth. This delicious dessert is quick and easy to make.
Banana Chocolate Chip Cookie Skillet
Ingredients:
2 medium bananas, overripe and mashed
1/3 cup of smooth peanut butter
1/4 cup of 2 tablespoons of sugar free maple
syrup
2 tablespoons of organic coconut oil, melted
2 egg replacers or (2 tablespoons of flaxseed for eggs + 5 tablespoons of water then set aside)
1 1/2 teaspoon of vanilla extract
1 3/4 cups of blanched almond flour
1/5 teaspoon of cinnamon
1/2 teaspoon of baking soda
I/2 teaspoon of Himalayan salt
1 cup of nondairy dark chocolate chips
Directions:
-Preheat the oven to 350F degrees and grease a 9 inch cast iron pan. Set aside.
-Prepare the egg replacers according to the directions on the packaging. You can also prepare 2 tablespoons of flaxseed + 5 tablespoons of water then set side for 10-15 minutes.
-In a large bowl, mix together the mashed banana, peanut butter, sugar free maple syrup, coconut oil and vanilla extract. Once egg replacer or flaxseed eggs have thickened, stir them in until combined. Add in the same bowl, add the almond flour, baking soda, cinnamon and Himalayan salt. Combine ingredients then fold in the nondairy dark chocolate chips.
-Add the ingredients to a greased cast iron skillet. Sprinkle of chocolate chips on top before baking. Then bake for 28-32 minutes or until golden brown.
-Remove from the oven and place on a wire rack for about 15 minutes. Slice and serve with nondairy vanilla ice cream. Enjoy!
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