I decided to put my black cast iron skillet to work to make this delicious Vegan Almond Butter Cookie Skillet. This cookie was made using almond butter, unsweetened apple sauce, and gluten free flour, along with some awesome non-dairy and sugar free chocolate chunks. The recipe is listed below.
The cookie smelled great, and the gooey chocolate chunks literally melt in your mouth.
1 1/2 Cups of 1 to 1 gluten free baking flour or gluten free all-purpose flour
3/4 Cup of coconut sugar
1/2 Cup of unsweetened applesauce
2 Tablespoons of vegan butter or coconut oil, softened to room temperature but still cold
1/2 Cup of all-natural almond butter
1 Teaspoon of baking soda
1 Teaspoon of vanilla extract
1 Cup of a 4oz. nondairy dark chocolate bar, chopped into chunks, (about 1 1/2 bars)
-Preheat the oven to 375F and grease a cast iron skillet or baking dish with coconut oil or a cooking spray.
-In a large bowl, whisk together the flour and baking soda.
-In a separate medium size bowl, combine the coconut sugar, unsweetened applesauce, softened vegan butter or coconut oil, vanilla extract and almond butter. Use a hand mixer to combine ingredients.
-Fold in wet ingredients into dry to create a thick dough then fold in chocolate chunks until evenly distributed through the almond butter cookie dough, then pour the dough into the skillet.
-Spread it evenly around the edges and place the skillet in the oven to bake for about 22 to 24 minutes, or until a toothpick comes out clean.
-Then let cool before slicing and serve with your favorite ice cream. Enjoy!