S’mores Skillet Cookie
This S'mores Skillet Cookie is made with a soft and chewy cookie dough, melted chocolate filling, graham crackers and gooey marshmallows. It's gluten-free, dairy-free, refined sugar-free, paleo and is the perfect healthier treat when you're craving s'mores without the campfire. Serve warm with a scoop of dairy-free ice cream for the ultimate summer treat!
Ingredients
- 2 large eggs
- 1/3 cup coconut sugar , or sub with your preferred brown sugar substitute
- 1/2 cup creamy cashew butter , melted slightly if needed - use microwave or double broiler on stovetop. Or sub with any nut or seed butter
- 2 tablespoons maple syrup OR sub with any sticky liquid sweetener. Pure coconut nectar syrup, Lakanto SF maple syrup or honey.
- 1 tsp vanilla extract
- 1 cup superfine blanched almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/8 tsp fine sea salt
- 1/3 cup dairy-free chocolate chips or Hu's Kitchen Gems , divided. We like Lily's Sweets or Pascha's Chocolate.
- 1/2 cup mini marshmallows divided. We like MyDandies Vegan Marshmallows or Sweet Apricity for strict paleo. I also have a homemade marshmallow recipe
- 1/3-1/2 cup chocolate spread , melted slightly (use microwave or double broiler on stovetop). We like this Chocolate Hazelnut spread from Artisana (a healthier Nutella) which is paleo or these from Healthy Crunch which are dairy-free + refined sugar free.
Optional Fun Toppings:
- grain-free graham cracker crumbs We like Simple Mills Grain-Free Honey Cinnamon Sweet Thins, Simple Mills Crunchy Cinnamon Cookies or Hu's Kitchen Grain-Free Snickerdoodles to keep this recipe grain-free, vegan and paleo-friendly. You can also use regular or gluten-free graham crackers if not paleo.
- melted dairy-free chocolate We like Lily's Sweets or Pascha's Chocolate.
- dairy-free vanilla ice cream
Instructions
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Preheat oven to 350 degrees F.
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Lightly coat 8-inch skillet or pan with coconut oil or avocado oil spray.
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In a large bowl, whisk together the eggs, coconut sugar, nut butter, maple syrup and vanilla.
Place a large mesh sieve over the bowl and sift in the almond flour, baking soda, cinnamon and salt and mix until the dough is combined. Fold in half of the chocolate gems along with half of the marshmallows.
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Spread half of the batter into prepared skillet and smooth top with an off-set spatula.
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Spread warm chocoate spread evenly over the cookie dough. Drop remaining cookie dough over top and smooth evenly with the off-set spatula.
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Press in remaining chocolate squares and marshmallows. Sprinkle with graham cracker crumbs if desired. Bake for 23-28 minutes, or until edges turn slightly golden brown. Remove from oven and allow to cool before cutting into slices.
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Drizzle with melted chocolate and serve with ice cream if desired.