one of the dreamiest desserts you’ll ever make
you can’t even tell that this skillet is grain, gluten, dairy & (mostly) refined-sugar free
This recipe is only partially refined-sugar free because of the marshmallows. I found these sugar free marshmallows online but I have not personally tried them; you can also make your own! Another option if you cannot have cane sugar is to omit the marshmallows and enjoy this as a chocolate chip cookie skillet instead.
For my Low FODMAP followers, the Monash recommended serving of coconut sugar is 1 teaspoon so I recommend using regular brown sugar to be safe. You should also stick to the serving size indicated below as too much almond flour can be high in FODMAPs. This recipe is also paleo & anti-candida friendly.
Makes one large cookie skillet, which is roughly 8 servings.
- 2 tbsp butter, room temperature (can sub dairy free option)
- 1/4 cup brown coconut sugar (or golden monkfruit)
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 egg
- 2 tsp vanilla
- 2 cups almond flour
- 1/2 cup chocolate chips (I used ChocZero sugar free dark chocolate chips)
- 1/4 cup mini marshmallows
Preheat oven to 350F. Mix butter, coconut sugar, salt and baking soda until smooth. Next, add in the egg, vanilla and almond flour. Mix for 1-2 minutes on medium until smooth. Stir in the chocolate chips and marshmallows, but save a small handful of each for later.
Lightly grease a 10″ skillet and then fill with cookie dough. Spread dough evenly across the skillet and then sprinkle leftover chocolate chips and marshmallows on top.
Bake for 20-30 minutes depending on how soft and gooey you want the cookie. Let cool for a few minutes and enjoy while still warm. Would be great topped with a scoop of dairy free vanilla ice cream 😉