One of my favorite places to eat is BJ’s Brewhouse because of their cast iron skillet cookies they serve! (Shhh… don’t tell Dr. Brown I still splurge on these from time to time.) With Celia’s newest creation, I can now eat this delicious dish without the guilt! Take my word … you won’t even believe how good this tastes. This giant caramel cookie is the perfect fall treat!
Ingredients:
- ⅓ C Maple Syrup
- ⅓ C Nut Butter
- ⅓ C Coconut oil (melted)
- 1 T Grass-fed Butter (melted)
- 1½ C Almond Meal
- ½ t Cinnamon
- ¼ t Nutmeg
- ½ t Sea Salt
- ¼ t Baking Soda
- ⅓ C Maple Syrup
- 2 Eggs
- 2 t Vanilla Extract
- ½ C (allergy free) Semi-Sweet Chocolate Chips, optional
- ½ C (allergy free) Dark chocolate Chips, optional
Instructions:
Step 1: Preheat oven to 350F. Grease cast iron pan with 1 tablespoon of butter.
Step 2:In a small mixing bowl mix ⅓ cup maple syrup and ⅓ cup almond butter and ⅓ cup melted coconut oil with 1 tablespoon melted butter.
Step 3: Pour into cast iron pan or a 9×9 baking dish if you don’t have cast iron.
Step 4: In a large mixing bowl whisk almond meal, cinnamon, nutmeg, sea salt, and baking soda well.
Step 5: Add 1 egg, maple syrup, and vanilla extract, and blend ingredients well.
Step 6: Add remaining egg and beat.
Step 7:Pour in chocolate chips and fold in.
Step 8: Pour in cast iron pan and even out.
Step 8:Cook 35-40 minutes.
Step 9: Carefully remove and serve warm or cooled with coconut ice cream
For easy printing, click here.
Enjoy,
that looks amazing!!!