Description
Combine two of your favorite desserts into one gooey skillet cookie!
Ingredients
Scale
- 1/2 cup creamy unsweetened and all-natural almond butter
- 1/3 cup melted coconut oil
- 1 cup coconut sugar
- 1/4 teaspoon salt
- 1 large egg + 1 large egg yolk
- 1 1/2 teaspoon vanilla extract
- 1 cup finely ground blanched almond flour (I used Bob’s Red Mill)
- 1 teaspoon baking soda
- 1/3 cup mini marshmallows, plus more for the top
- 2 large sheets graham crackers, crushed (reserve a bit for the top)
- 1/4 cup semi-sweet chocolate chips, plus more for the top
- 2 oz chopped dark chocolate, plus more for the top
- flaky sea salt, for topping
Instructions
- Preheat oven to 350 degrees. Spray a 10-inch cast iron skillet with avocado oil spray.
- Whisk together the almond butter, coconut oil, coconut sugar, egg, egg yolk, and vanilla extract until well combined.
- In a separate bowl, whisk together the almond flour and baking soda.
- Fold the almond flour and baking soda into the wet ingredients to create the cookie dough.
- Add the marshmallows, crushed graham crackers, chocolate chips and chocolate chunks to the mixing bowl and fold into the dough.
- Transfer the cookie dough to the prepared skillet. Use a rubber spatula or the back of a spoon to spread out the dough and press it into even layer in the skillet. Sprinkle extra chips, dark chocolate chunks, crushed graham crackers, and marshmallows on top and use a spatula to press them into the top of the dough just a bit.
- Bake the cookie skillet for 17-22 minutes at 350 degrees until the edges are golden brown, the center is set, and a skewer inserted in the middle comes out clean.
- Top with flaky sea salt and let the cookie skillet cool for 5-10 minutes before serving. Serve with vanilla ice cream and extra chocolate shavings on top if you like!
