What’s your go-to cookie recipe? Everyone’s got one so I want to know, what’s yours? Mine?? Well, you’re looking at it! Almond butter cookies have been my bread and butter for the past year or so and I always love making them for a party or game night in with friends. But what about when it’s just the 2 of you? Or your pressed for time and don’t feel like making dozens of little cookies?? I don’t know about you, but sometimes I don’t even know what I want for dessert until I’m ready to eat! And that that point, you can pretty much rule out waiting for 3 batches of cookies to bake…. So what do you do?? Well let me introduce to you the incredibly easy ALMOND BUTTER COOKIE SKILLET!
If it’s possible, this recipe is even easier than the original. (And if you’ve made my original cookies then you’re probably thinking HOW?!) Well it’s pretty simple. Instead of forming the dough into little balls, we’re just stuffing it in a cast iron and calling it day! Sound like something you can handle?
Plus it’s the perfect vehicle for ice cream too! 🙂
So what makes this cookie skillet better than all the rest?
- It’s only 5 ingredients! Yeah ya heard me, 5 ingredients! (Reason #1236782 why I love these little guys. 😉 )
- It’s completely gluten free! The almond butter acts as the flour we don’t even need to add any alternative flours to make this bad boy stick together!
- It can easily be made dairy free! Just use dairy free chocolate chips and you’re good to go!
- Customize it! If you don’t like almond butter, that’s totally OK! You can also use any type of nut butter here and it will work just fine! (Try using cashew butter, peanut butter or even a flavored nut butter!)
Besides who DOESN’T love eating out of a skillet anyways?? Not this girl, that’s for sure! 🙂
Hope you’re all having one SWEET day loves!
Almond Butter Cookie Skillet
- 1 cup smooth almond butter*
- 3/4 cup coconut sugar**
- 1 large egg
- 1 tsp baking soda
- 3/4 cup chocolate chips (milk, dark, semi-sweet, non-dairy)***
- Optional: sea salt
- Preheat oven to 350 degrees and spray a 9 inch cast iron with non-stick spray.
- In a large bowl, beat the egg. Add in almond butter, coconut sugar and baking soda and stir to combine. Stir in the chocolate chips.
- Pour batter into your prepared cast iron and spread it to form an even layer.
- Bake for 20-21 minutes. (The center should NOT jiggle, but it will be slightly underdone.) Sprinkle with a touch of sea salt and serve with your favorite ice cream!
- Eat up!