Cookie Skillet

Ingredients:

• 1 egg (or sub flax egg)

• 3 tbsp maple syrup (or sub honey)
• 1/4 cup melted coconut oil
• 1/3 cup creamy cashew butter (or sub any nut or seed butter)
• 1 tsp vanilla extract
• 2 tbsp unsweetened almond milk
• 1 cup almond flour
• 1/4 cup collagen peptides (completely optional we use Vital Proteins. They dissolve right away in the batter)
• 1/4 tsp baking soda
• 1/2 tsp cinnamon
• 1/3 up chocolate chips ( we love lily's brand)
• 1/4 tsp sea salt
• 8-9 inch cast iron skillet, a baking dish, cake tin, or loaf tin

Directions:

Preheat oven to 325 degrees F. Whisk egg in large bowl then pour in maple syrup, melted coconut oil, cashew butter, vanilla and almond milk to whisk again. *If using flax egg, mix 1 tbsp ground flaxseeds with 3 tbsp water & let sit for 5 minutes before adding to recipe in place of egg. Stir in almond flour, baking soda, cinnamon, and some of the sea salt. Fold in chocolate chips, saving a few for sprinkling on the top. Very lightly spray a 8 or 9- inch cast iron skillet (13-inch if doubling the recipe) with coconut oil then pour batter into the base and spread out evenly using a silicone spatula. Plate last pieces of chocolate over the top, sprinkle sea salt, then place in the oven for 19 minutes on center rack. Then turn oven on broil and cook 1-1 1/2 additional minutes **keep a close eye on it because it can burn quickly.