Almond & Maple Choc Chip Skillet Cookie
- 50g whey protein powder
- 60g ground almonds (almond flour)
- 20g coconut flour
- 40g ground flaxseeds
- 4 tbsp xylitol
- 1 tsp baking soda
- 80ml milk
- 2 eggs
- 4 tbsp maple syrup
- 2 tsp vanilla extract
- 80g almond butter
- 20g coconut oil
- 80g sugar-free Chocolate chips
Preheat oven to 180 degrees Celsius.
Combine dry ingredients in a bowl and mix. Stir in half of the chocolate chips.
In a small jug or bowl, melt the coconut oil if it is not liquid. You could substitute melted butter here as well.
Add the nut butter and mix until combined. Add the remaining wet ingredients and beat for a few seconds.
Pour the wet ingredients into the dry and mix until combined. Spoon into a greased Le Creuset Signature Skillet and top with remaining choc chips. Bake for 12 minutes.
Top with ice cream and maple syrup and enjoy!
Recipe courtesy of Sugar-Free Sundays.