Happy Mother's Day, sunbeams! The other day on Instagram I had a poll to decide which dessert recipe you guys wanted to see today between Matcha Muffins and a Chocolate Chip Skillet Cookie, and, although it was close, the cookie won.
So, here it is in all it's glory! A deep-dish, soft-baked, refined sugar/oil/gluten-free chocolate chip skillet cookie that's sure to amaze and delight.
It's perfect to pair with dairy-free ice cream, share with friends or family, or just whip up for yourself! It's super easy to make, packed with fibre and protein, and is mega-delicious.
To try out the recipe for yourself, check it out below!
1 can of white beans (drained and rinsed well)
1 tsp vanilla
1/3 cup water
1/3 cup stevia or other sweetener of choice
2 tbsp maple syrup
1 tsp baking soda
1/4 tsp salt
1 cup oats or oat flour
Preheat the oven to 350. Combine all ingredients except for oats/oat flour and chocolate chips in a blender or food processor and blend until smooth. Add in the oats/oat flour and continue to blend until a cookie dough consistency forms. Stir in your chocolate chips and transfer the cookie dough into one lightly oiled medium sized skillet or two lightly oiled small skillets. Place the skillet(s) in the oven and bake for around 20 minutes until firm to touch and lightly browned on top. Serve with dairy-free ice cream (I used the Halo Top peanut butter swirl!) and whatever other toppings your heart desires, and enjoy!
I hope you all love this recipe as much as I do! And as always, be sure to let me know what you think of it on Instagram and tag me in your recreations. I always love hearing from you guys!
Until next time, love and light!