Featured Recipe: Giant Caramel Cookie

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!
  • 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
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


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Kristen Barkley
Kristen Barkley
Kristen is a happily married mom to four beautiful and active children and is the co-founder of Marpé Wellness. She has a BBA in Marketing from the University of Houston and completed extensive coursework in the areas of nutrition and fitness. She is excited to be putting her education to use in an industry that she is passionate about where she can help others live a healthier and happier life.

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