Paleo Skillet Cookie with Cookie Dough Chunks and Cashew Icing
An easy way to look fancy while doing the bare minimum. Please also put that on my tombstone.
In my eyes, I’ve created the perfect cookie. I heard a saying on a Netflix documentary once and it stuck with me even though I don’t always follow it. A Doctor was talking about food and how processed food is terrible and people are eating too much sugar, blah blah, but then he said something along the lines of, “You can eat a whole apple pie if you want, but you have to make it from scratch before you eat it.” Meaning like, just make your own food from fresh ingredients and chances are, you aren’t going to make a whole apple pie from scratch and eat it everyday. I may eat this whole thing though so… I hope you like it!
Ingredients
3 Large Eggs
1/4 Cup Honey (or maple syrup)
2 Tbsp Melted Coconut Oil
2 Tbsp Almond Butter
3/4 Cup Almond Flour
1/4 Cup Coconut Flour
1 tsp Vanilla Extract
2 tsp Cinnamon
1 tsp Nutmeg
1/2 tsp Baking Soda
1 tsp Apple Cider Vinegar
1 Tbsp Ghee (melted to grease skillet)
*Optional - 2 Scoops Collagen Powder (I use this Marine Collagen)
Cashew Icing
1 Tbsp Coconut Oil, melted
1 Tbsp Honey
2 Tbsp Cashew Butter
2 Tbsp Coconut Butter
Dash of Salt
Cookie Dough Chunks
2-3 Tbsp Date Paste, divided (Recipe for homemade paste here)
Recipe
Preheat oven to 350 degrees.
Melt coconut oil then add almond butter, eggs, vanilla extract, and honey in a medium bowl and mix until smooth. Then add in dry ingredients and mix together until lumps are gone.
Turn stove top on low and place ghee in skillet until melted, coating the pan evenly. Pour cookie batter into the skillet. Optional - divide date paste into small pieces with fingers and sprinkle on top of cookie before cooking for cookie dough chunks.
Cook for 15 min. If not cooked in the middle, place back in for 3-5 minutes. Not all ovens are created equal so it’s good to check.
To make cashew icing, add all ingredients together in a small bowl and whisk together until smooth. Pop in the microwave to warm a few seconds if it’s not getting smooth.
Top with cashew icing and/or ice cream of choice. Store in fridge.