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Deep Dish Skillet Cookies for Two

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These deep dish skillet cookies are soft, gooey, and perfectly portioned for two. Made with almond flour and chocolate chips, they’re a quick and satisfying dessert.

Ingredients

  • 3 tbsp natural almond butter
  • 1 tbsp melted coconut oil, plus more for greasing
  • 3 tbsp coconut sugar
  • 2 tbsp pure maple syrup
  • 1 large egg yolk (or 1 tbsp plant milk)
  • 1/2 tsp vanilla extract
  • 1/8 tsp kosher salt
  • 1/8 tsp baking soda
  • 1/2 cup (50g) almond flour
  • 1/4 cup (40g) dairy free semisweet chocolate chips
  • Dairy free vanilla ice cream, for serving

Instructions

  1. Preheat the oven to 350°F and place two 8 oz ramekins on a baking pan. Lightly grease each with coconut oil.
  2. In a small bowl, mix together the almond butter, melted coconut oil, coconut sugar, maple syrup, egg yolk, and vanilla extract.
  3. Add the salt and baking soda and mix well.
  4. Stir in the almond flour until combined, then fold in the chocolate chips.
  5. Divide the dough evenly between the ramekins and press it down evenly.
  6. Top with additional chocolate chips if desired.
  7. Bake for 15–18 minutes, depending on ramekin depth, until edges are set and centers are soft.
  8. Let cool for 5–10 minutes, then serve with dairy free vanilla ice cream.

Notes

  • For a vegan version, use plant milk instead of egg yolk.
  • Oat flour can be used instead of almond flour for a nut-free option.
  • Baking time may vary depending on ramekin size and depth.
  • Best served warm for a gooey texture.
  • Store leftovers covered at room temperature for up to 1 day.

Nutrition

Find it online: https://yumfamilyrecipes.com/deep-dish-skillet-cookies-for-two/