Vegan Salted Almond Butter Chocolate Chip Cookie Skillet
Ingredients:
- 4 teaspoons ground flaxseed
- 1 1/2 tablespoons water
- 6 tablespoons almond butter
- ¼ cup coconut oil
- 6 tablespoons coconut sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups almond flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 tablespoon Ripple Original Half and Half
- 1 cup vegan chocolate chips
- 2 teaspoons flaky sea salt
- Dairy-free vanilla ice cream (optional)
Directions:
- Preheat oven to 325ºF. Grease a 10-inch cast iron skillet with oil; set aside.
- In a small bowl, combine flaxseed and water, and stir well. Let sit 2-3 minutes, or until thick.
- In a large bowl combine the almond butter, coconut oil, and coconut sugar, and mix well. Add in the flaxseed mixture and vanilla.
- Add in the almond flour, baking soda and salt. Stir well. Add Ripple and stir until mixture forms a dough. Fold in the chocolate chips.
- Place dough into the prepared skillet, and bake for 20-22 minutes.
- Remove from oven and sprinkle with flaky sea salt. Serve warm with dairy-free ice cream.
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