Red Velvet Cookie Skillet
This one-pan treat is full of many, tasty flavors that are completely natural! With the vibrant, bold look of each bite, it truly tastes even better this way. With oozing, melted chocolate chips, no one would ever suspect this as vegan, let alone grain + dairy-free! Whether to share with a loved with, or if you are only grabbing one spoon (possibly along with a cool scoop of ice cream), this dreamy treat takes any average batch of cookies to a whole new level of delicious!
Ingredients:
2 (flax) eggs
1/2 cup creamy almond butter
1/4 cup coconut oil, melted + cooled
1/4 cup maple syrup
3/4 cup coconut flour
2 tbsp cacao powder
1 tbsp beetroot powder
1/4+ cup chocolate chips
Directions:
Preheat the oven to 375 degrees and lightly grease a cast-iron skillet.
Prepare the flax eggs, if using, by combining 2 tbsp of ground flax seeds and 5 tbsp of warm water. Set aside until a gelatinous consistency is reached.
In a medium-sized bowl, mix the almond butter, melted coconut oil, and maple syrup.
In a separate, smaller bowl, mix the coconut flour and cacao + beetroot powders.
Incrementally stir the dry ingredients into the wet, making sure everything becomes well-incorporated.
Fold in the chocolate chips.
Transfer the batter to the prepared skillet.
Bake for 14-16 minutes. Once finished, allow to cool for at least 5 minutes.
Grab a spoon (or two), then enjoy! I recommend serving with cool coconut whip or (dairy-free) ice cream.
Store leftovers, if any, in an airtight container or simply cover the skillet tightly, with foil.
Notes:
To double this recipe, easily do so, just transfer the batter into a 13-inch cast-iron skillet instead! The baking time may vary, so just watch it a tad closer than with an 8-inch and enjoy!
