Caramel Cookie Skillet
Brace yourselves because each bite is loaded with a golden-brown, homemade (4-ingredient) caramel that just melts in your mouth! No one would ever guess this is both vegan and gluten-free, given the comforting hints of sweet cinnamon and vanilla. In well under in an hour, you can serve this up at a family gathering, or simply for a night in to celebrate YOU (you deserve it)! The whole treat is so decadent, warm, and tastes absolutely delicious with a cool scoop of ice cream, coconut whip, or simply with a spoon or two!
Ingredients:
2 (flax) eggs
1/2 cup almond butter
1/2 cup maple syrup
1 tsp vanilla extract
1/2 cup almond flour
1-2 tbsp caramel protein powder (totally optional)
1/2 tsp cinnamon
1/4 tsp baking soda
Homemade Caramel (full, original recipe here!):
1/2 cup almond butter
2 tbsp maple syrup
1 tbsp (dairy-free) milk
1/2 tsp vanilla extract
Directions:
Preheat the oven to 350ºF, and lightly-grease a cast-iron skillet (I used this ghee!). Feel free to double the recipe, if you have a 13-inch skillet— I used an 8-inch to make this recipe!
Make your flax eggs, if using, by combining 2 tbsp of ground flax seeds and 5 tbsp of warm water. Set this mixture aside until a gelatinous consistency is reached.
In a medium-sized bowl, mix the almond butter, maple syrup, and vanilla. When they are thick enough, stir in the flax eggs as well, or simply your regular eggs.
In a separate bowl, mix the almond flour, protein (still totally optional!), cinnamon, and baking soda.
Incrementally mix the dry ingredients into the wet ones. Stir until everything is well-incorporated.
Transfer the batter to your prepared skillet, and let this bake for about 14 minutes.
While the cookie skillet is starting to bake, make the caramel! In a saucepan, over very low heat, simply, frequently stir the almond butter and maple syrup together for 1-2 minutes, or until the mixture becomes well-incorporated and thinner.
Turn the burner off, and move the saucepan off of it. Stir in the milk and vanilla, and continue stirring this often until the skillet has baked for the total 14 minutes. It is completely fine if the caramel gets thicker as it cools because it will melt in the oven!
Once the time is up, simply place dollops of the caramel onto the skillet. Feel free to make small slits or pockets in it for “dents” the caramel be placed in.
After you have used all of the caramel, bake this for a final 16-18 minutes. Since this is vegan, it is okay for it to be under-baked, if that’s your thing!
Grab some ice cream, coconut whip, flakey sea salt, or just some spoons and enjoy!
Store leftovers, if any, by covering the skillet in foil tightly, so minimal air can seep in. Try to eat this in the next 5 days for the best tastes, but I’m hoping that won’t be too much to ask!
