This Chocolate Chip Pretzel Cookie Skillet is a delicious dessert that is also quick & easy to make. It has a crunchy texture to it. I topped it off with nondairy ice cream and drizzled it with melted chocolate.
Chocolate Chip Pretzel Cookie Skillet
1/2 Cup of coconut oil, melted
1 Cup of coconut sugar
1 Teaspoon of vanilla extract
2 Tablespoons of nondairy almond milk
1 1/2 Cups of all-purpose gluten free flour
1 Tablespoon of cornstarch
1/2 Teaspoon of baking soda
1/4 Teaspoon of Himalayan salt
1 Cup of nondairy chocolate chips
1/2 Cup gluten free pretzels
-Preheat the oven to 350F degrees. In a small sauce pan, melt the coconut oil, once it’s melted, remove from the heat and add to a large bowl then add the coconut sugar. Stir well to combine, then add the vanilla extract and
nondairy almond milk and mix well.
-Add in the flour, cornstarch, baking soda and salt. Stir in the chocolate chips, then add dough evenly into a cast iron skillet that was sprayed with a nonstick spray. Gently place pretzels on top of dough. Bake for 15-20 minutes until the edges are golden brown. Serve with nondairy vanilla ice cream and drizzled melted chocolate. Enjoy!