Chocolate Chip Cookie Dough Skillet
Ingrediënten
For the Cookie Dough:
- 1 large free-range egg
- 150 g 5¼oz rapeseed oil
- 180 g 6½oz coconut sugar
- 1 vanilla bean pod deseeded, or 1 tsp vanilla bean powder
- 2-4 pinches of sea salt
- 225 g 8oz gluten-free oat flour
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 100 g 3½oz dark chocolate, broken into small pieces (dairy-free, no refined sugar) – reserve 50g (1¾oz) for the topping
To Serve:
- Ice cream of your choice
- Chocolate sauce
Serving Size: 6 / Calories per Serving: 631
Preparation Time: 20 minutes (plus chilling) / Cooking Time: 25 minutes
Instructies
- Preheat the oven to 180°C (350°F).
- In a large mixing bowl, combine the egg, rapeseed oil, coconut sugar, vanilla bean seeds or vanilla bean powder, and a pinch of sea salt.
- Mix until well combined.
- In a separate bowl, whisk together the oat flour, bicarbonate of soda, baking powder, and another pinch of sea salt.
- Gradually add the dry ingredients to the wet mixture, stirring until a cookie dough forms.
- Fold in 100g of the broken dark chocolate pieces.
- Transfer the cookie dough to a well-greased ovenproof skillet or baking dish.
- Spread it out evenly.
- Sprinkle the remaining 50g of dark chocolate pieces on top.
- Refrigerate the skillet for about 20 minutes to allow the dough to firm up.
- Bake the cookie dough in the preheated oven for 25 minutes or until the edges are golden brown and the center is slightly gooey.
Notes / Tips / Wine Advice:
Serve the warm cookie skillet with your choice of ice cream and drizzle with chocolate sauce.
Enjoy your indulgent Chocolate Chip Cookie Dough Skillet, a delightful treat for those with a sweet tooth!
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