About This Recipe
A whole grain, gluten free, lower calorie chocolate chip cookie skillet that takes less than 15 minutes to make. You can make this recipe to create a dense, chewy cookie ore a fluffier one to fit your preferences simply by omitting or adding a touch of baking soda.
Ingredients
- ⅔ cup oat flour (I just put rolled oats in the blender)
- 2⅓ tbsp tapioca flour (or cornstarch)
- 2⅓ tbsp powdered peanut butter (optional)
- ½ cup unsweetened applesauce
- 1 tsp vanilla extract
- 1 egg yolk
- ¼ cup maple syrup
- 3 tbsp chocolate chips
Instructions
- Preheat your oven to 325°F.
- Mix your dry ingredients in a bowl and stir until no clumps remain.
- Mix your wet ingredients separately. Combine the wet and dry ingredients together and stir to incorporate.
- Add in 2 tbsp of chocolate chips to the batter
- Spray an 8x8 pan or an 8" cast iron skillet with oil. Add the batter and spread to fill the container. Top with the remaining chocolate chips.
- Bake for 10-12 minutes or unitl it has set in the center.
- This recipe makes 4 servings. The nutrition information is for ¼ of the entire pan.
Source: This recipe is from
Meal Prep Manual.
Used with attribution.
Full original recipe with photos and notes available at the source link.
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