Chocolate Chip and Peanut Butter
Cookie Skillet

 Ingredients:

• 1 Egg

• 1/3 cup Ghee (melted, cooled)

• 1/3 cup Coconut Sugar

• 1/2 tsp Vanilla Extract

• 1/2 cup All Natural Peanut Butter (smooth and drippy)

• 3/4 cup Almond Flour

• 1/4 cup Tapioca Flour

• 1/2 tsp Baking Soda

• 1/4 tsp Sea Salt

• 1/3 cup Dark Chocolate Chips

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Steps:

1. Preheat the oven to 350ºF (175ºC) and grease a cast-iron skillet.

2. Add the egg(s), ghee, sugar and vanilla to a large bowl. Mix very well with a whisk until smooth. Add the peanut butter and mix again to combine.

3. Add the almond flour, tapioca flour, baking soda, and salt. Stir with a spatula to combine until no flour lumps remain. Fold in the chocolate chips.

4. Pour into the prepared skillet, pressing down with a spatula until even. Transfer to the oven and bake for 18 to 20 minutes, until golden brown and cooked through. Let cool for five to ten minutes in the pan for a soft cookie, or let it cool completely for a firmer cookie. Enjoy!

Notes: ​​

• Leftovers: Store in an airtight container at room temperature for up to two days. Refrigerate or freeze if longer.

• Serving Size: An 8-inch skillet was used to make six servings.

• Nut Free: Use tahini or sunflower seed butter

• No peanut butter: Use almond butter or cashew butter.

• Additional Toppings: Top with coarse sea salt right after baking

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Nutritional information per serving:

Calories 436

Protein 10g

Sugar 17g

Fiber 3g

Carbs 27g

Fat 33g