Healthy Nucolato Cookie Skillet
INGREDIENTS
- ½ cup almond flour
- ½ cup coconut flour
- 1/3 cup unsweetened applesauce
- ¼ cup sweetener (such as monk fruit)
- ¼ cup peanut butter
- ¼ cup coconut milk
- 1 tablespoon ghee (or melted butter/coconut oil)
- 1 teaspoon vanilla extract
- ½ cup unsweetened chocolate chips
- Nucolato spread (for the filling)
- Optional toppings: extra Nucolato for drizzling, vanilla ice cream
You will need a small oven-safe skillet (preferably stainless steel without wooden or plastic parts). If you don't have a skillet, a small round baking pan will also work.
STEPS
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the almond flour, coconut flour, unsweetened applesauce, sweetener, peanut butter, coconut milk, ghee (or melted alternative), and vanilla extract.
- Mix the ingredients until a homogeneous dough forms.
- Fold in the unsweetened chocolate chips and mix gently to distribute them evenly throughout the dough.
- Grease your skillet or baking pan with a little coconut oil or cooking spray.
- Press half of the cookie dough evenly into the bottom of the prepared skillet or pan to create the first layer.
- Using a silicone spatula or the back of a spoon, spread a generous layer of Nucolato evenly over the first layer of cookie dough, ensuring it's well coated.
- Carefully crumble or spread the remaining half of the cookie dough over the Nucolato layer to form the top (third and final) layer. Gently press it down to cover the Nucolato as much as possible.
- Bake your cookie skillet in the preheated oven for 18-24 minutes. The baking time may vary slightly depending on the size and material of your skillet or pan. The edges should be golden brown, and the center should look mostly set.
- Remove the cookie skillet from the oven and let it cool on your stovetop or a cooling rack for a few minutes.
- Add your desired toppings before serving. We recommend a drizzle of extra Nucolato and a scoop of vanilla ice cream. Enjoy warm!