Ingredients
- ½ cup of almond flour
- ½ cup coconut flour
- 1/3 cup applesauce
- ¼ cup sweetener (we used monk fruit)
- ¼ cup peanut butter
- ¼ cup coconut milk
- 1 tablespoon ghee butter
- 1 teaspoon vanilla
- ½ cup unsweetened chocolate chips
* You will need a small skillet for the recipe. It must be made of stainless steel and not contain any wooden or plastic parts. If you don't have one, use any round baking pan.
STEPS
- Preheat oven to 350F
- Combine the flours (almond and coconut), applesauce, sweetener, peanut butter, coconut milk, ghee butter, and vanilla in a bowl.
- Once you get a homogeneous mixture in step # 1, add the chocolate chips and mix again.
- Grease the pan / mold where you will pass your mixture
- Pour half of the cookie mixture into the skillet/pan and press well with your fingers until it covers the entire surface. This will be your first layer.
- Using a silicone spatula (or spoon), spread Nucolato over the entire first coat from step # 4 until very well coated. This will be your second layer.
- Serve the second half of the remaining cookie mixture in your bowl to create the last layer of your cookie skillet. Cover the Nucolato layer from step # 5 very well. This will be your third and final layer.
- Bake your cookie skillet at 350F for 18-24 min (time varies depending on the size of your skillet / pan)
- Remove the cookie from the oven and let it cool for a few minutes on your stove or on a cooling rack.
- Add toppings to your liking before serving. We added a Nucolato “drizzle” on top and a vanilla snowball