Browsing Tag

dessert

Paleo Chocolate Hazelnut Cookie skillet

I’m just dipping my toes in the pool of Paleo baking, but this cookie skillet is a a great start! I used my Simple Living Convection oven to whip this baby up, but it can easily be made in a conventional oven. This recipe has no sugar or artificial sweeteners and tastes just like a nutella cookie! You can easily double this recipe to serve a larger group, just make it in an 8-10″ skillet. Plus everything tastes better in a skillet, am I right?! The cast iron skillet is optional, but baking a cookie in a skillet makes the cookie extra crispy. If you choose to broil the cookie at the end in a conventional oven watch it like a HAWK so it doesn’t burn! Enjoy!

 

Paleo Chocolate Hazelnut Cookie Skillet

Serves 4

Ingredients

1/2 C almond flour

1 1/2 tsp unsweetened cocoa powder

1/4 tsp baking soda

Pinch of salt

1 tsp vanilla

1 egg,

2 TB melted ghee or coconut oil

2 TB maple syrup

.5 oz chopped hazelnuts

1/4-1/2 paleo chocolate, roughly chopped (I LOVE Hu Chocolates)

Coarse Himalayan pink salt (optional)

 

Convection Oven

1. Pre-heat Simple Living Convection Oven to 350 on the top and bottom.

2. Combine all liquid ingredients in a small bowl and mix to combine thoroughly. Add almond flour, baking soda, pinch of salt, half the hazelnuts and mix thoroughly.

3. Using a rubber spatula, spread batter into a 6.5″ greased cast iron skillet (if doubling use 8″ or 10″). Top with the remaining hazelnuts, chocolate, and a pinch of Himalayan pink salt.

4. Bake for 20 minutes, being sure to check it for doneness. If it’s not done continue to check it every 2-3 minutes. You want it to be baked through and crispy on the top.

 

Conventional Oven

1. Preheat oven to 350.

2. Combine all liquid ingredients in a small bowl and mix to combine thoroughly. Add almond flour, baking soda, pinch of salt, half the hazelnuts and mix thoroughly.

3. Using a rubber spatula, spread batter into a 6.5″ greased cast iron skillet (if doubling use 8″ or 10″). Top with the remaining hazelnuts, chocolate, and a pinch of Himalayan pink salt.

4. Bake for 20-25 minutes, being sure to check for doneness. Finish with broiler is desired, check each minute.

 

xo,

 

Bella