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PB & CC Cookie Skillet

I have a confession to make. I have been cooking professionally for 15 years, and I take big pride in crafting delicious, nourishing, creative, unforgettable clean-eating culinary experiences for my clients. When it comes to cooking for my family, not so much. It's pretty much the basic version of what I do in my business. Rude, right? Now that we're on quarantine, I'm able to spoil my family with the same type of cooking practices I provide for my clients. My guys finally get to eat gourmet dishes on a regular basis. However, sometimes at the end of the day I just want a quick & satisfying healthy dessert. This is where the cookie skillet comes into play!

Y'all, this has got to be the easiest way to make cookies! I'm not even kidding! It's basically any and all cookie recipes, but pressed into a skillet instead of scooping out portioned sized servings on to a cookie sheet. Which basically knocks off an additional 5-7 minutes off preparation time! How cool is that?

 

The difference between this cookie skillet vs other cookie skillet recipes is that it's lower in carbs. I like to use Lilly's Chocolate Chips because they're sweetened with stevia. Since we're not adding flour or sugar to this recipe, the amount of carbs and sugar is reduced. By using nut butters as the base of this recipe, not only are we adding healthy fats, but our protein content gets boosted as well! So technically, you can eat this cookie skillet any time of the day!

 

Just a quick tip, this cookie skillet recipe tastes better the next day! Letting the cookie sit overnight will give it enough time to cool off so the cookie doesn't fall apart when eating. 

 

TIME: 30 Minutes

YIELDS: 18-20 SERVINGS

 

CAL 212 | CARBS 16 | FAT 17 | PROTEIN 7

 

INGREDIENTS

1 cup of fresh ground smooth peanut butter or other smooth nut butter of choice

1/2 cup smooth almond butter

1/2 cup of Truvia/Monkfruit or real maple syrup, honey, or coconut sugar (adding sugar will alter the macro content)

2 eggs

1 teaspoon baking powder

1 teaspoon of vanilla extract

2 cups of dark chocolate or Lilly's chocolate chips, divided

1/2 cup of chopped pecans or almonds

1 teaspoon of Pink Himalayan Salt, divided

 


METHOD
1. Preheat the oven to 350 degrees. Spray a medium (8 inches) cast iron skillet with coconut spray, avocado spray, or grease it with coconut oil.

2. Combine the peanut butter, eggs, baking powder, vanilla extract, 1 1/2 cups of chocolate chips, pecans, and 1/2 teaspoon of pink Himalayan salt in a large bowl. Mix until well-combined.

3. Press the cookie batter into the skillet covering the entire surface of the pan. Distribute the remaining chocolate chips on top of the batter and be sure to press them in the batter otherwise they won't stick. Sprinkle the remaining salt on top.

4. Bake in the oven for 20- 23 minutes or until a fork comes out clean. You want to make sure the edges are brown.

5. Be sure to cool completely prior to serving otherwise the cookie will fall apart.  I like to cut my pieces like a pie.

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