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Double Chocolate Cookie Skillet - GF & Fiber-full

This Double Chocolate Cookie Skillet is so light and fluffy. A delicious gluten-free, dairy-free brownie that has no refined sugar with the option to make vegan!
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Prep Time:10 minutes
Cook Time:25 minutes
Course: Dessert
Keyword: Gluten-Free Brownie Cookie Skillet
Servings: 8
Author: Darlene Regueiro

Ingredients

  • 1/2 cup tigernut flour
  • 1/4 cup almond flour
  • 1/4 cup cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 egg or flax egg*
  • 1/4 cup coconut oil melted + 1 tsp*
  • 2 tbsp almond butter
  • 1/4 cup coconut sugar
  • 1/4 cup chocolate chunks
  • Splash of almond milk 2-4 tbsps

Instructions

  • Preheat oven to 350F. Mix tigernut flour, almond flour, cocoa powder, baking powder and baking soda in a medium sized bowl.
  • In a separate bowl combine egg, coconut oil, almond butter, coconut sugar.
  • Add this wet mixture to the flour mixture.
  • Using a hand blender slowly start to combine wet and flour mixture to create a batter, add slashes of almond milk to help combine. *Batter should be very thick.
  • Mix in about 2 tbsp of chocolate chunks into the batter.
  • Grease a small skillet with coconut oil and pour batter into skillet spread out with spatula and top with remaining chocolate chunks.
  • Bake for 25 minutes!
  • Remove from oven, let cool for 5 minutes, top with a scoop of your fave ice cream or yogurt! Enjoy!

Notes

Flax egg: 3 tablespoons of water to the 1 tablespoon of ground flax, mix and set aside.