Oatmeal Chocolate Cookie Skillet

Dessert, Snacks

This Oatmeal Chocolate Cookie Skillet is chocolate-ty and delightfully tasty.  It has a moist texture and it’s a great source of fiber since oatmeal is a key ingredient.  This is truly a chocolate lover’s dessert that is quick and easy to make.

Oatmeal Chocolate Cookie Skillet

1 Cup of old fashioned oats
1 Cup of all-purpose gluten-free flour
1/2 Teaspoon of baking soda
1/2 Himalayan salt
1/4 Teaspoon cinnamon
1/2 Cup of vegan butter
3/4 Cup of creamy peanut butter
3/4 Cup of coconut sugar
2 Tablespoons sugar free maple syrup
1/4 Cup of almond milk
2 Egg replacer eggs or 2 flax eggs
2 Teaspoon vanilla extract
1 Cup of dark nondairy chocolate chips

-Preheat the oven to 350F degrees. Grease 9 inch to 10 inch cast iron skillet with vegan butter and set aside.
-In a small sauce pot melt the vegan butter and peanut butter for 60 seconds or until melted. Stir to combine.
-Add the coconut sugar, almond milk and sugar free maple syrup, stir to combine. Then add the flax eggs or egg replacer and vanilla extract and mix well.
-Pour the dry ingredients into the wet peanut butter mixture until combined.
-Add nondairy nondairy chocolate chips until evenly distributed.
-Spread the dough into the cast iron skillet and bake in the oven for about 15 – 20 minutes or until the center is set but still slightly jiggly. Try not to over-bake.
-Let cook until it’s set but still slightly warm for about 30 minutes or so. Serve with nondairy ice cream and drizzled melted chocolate. Enjoy!


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