Kristin’s Salted Caramel Skillet Cookie
Kristin the beautiful and ultra kind blogger behind Baker in Recovery. I first fell in love with her original blog, Baker Bettie, but as she has transformed her health over the past few months, I have loved seeing what this girl does to accomodate a more healthy baking experience. It’s almost ridiculous how talented she is with baking–I am always reading up on her posts to understand more of the science behind it all. As if that wasn’t enough, she even cooks too (don’t you hate it when a girl gets all the talent in the kitchen?!) Try her Cauliflower Rice recipe–it sent me to a non-grain heaven.
I believe Cara and I first became blogging friends at the beginning of my Cookies Are The New Cupcake Series. I have always been really fascinated with the science of baking and at the time I was doing a lot of teaching on my blog about baking science. I remember her asking me to do some teaching about the science of vegan and gluten free baking. Upon further inspection of her blog I soon realized that this girl needed no teaching. In fact I had so much to learn from her!
At the time I was doing traditional baking. But little did I know, in a few months I would have a revolution about food and my health that would take me down a path into the intimidating world of non-traditional baking. I have to say that Cara has been a huge inspiration during this whole process. Her blog filled with fun and fearless recipes has been comforting and inspirational. And her open heart to exchange emails and words of encouragement really helped keep me going down this scary, and at times frustrating, path. I am so honored to be guest posting here on her amazing blog!
I guess you can say I am known for cookies. Well, as much as someone who isn’t really known by anyone can be known for something. I just really love how versatile they are. The possibilities of flavor combinations, textures, and presentations are endless. When Cara asked me to do a guest post, I felt a cookie recipe would be most appropriate.
Those of you who are experienced in the non-traditional baking world know all too well how frustrating it can be to get the texture you are aiming for. I need for you to trust me on this one, the texture of this skillet cookie is the most gooey and chewy cookie you have ever encountered. It really is quite incredible.
The secret to the texture? A gooey salted caramel sauce as the base of the recipe. Once you make the caramel this cookie is a snap to put together. And you probably want to just have a batch of this sauce around at all times anyway. Let’s be honest.
You should also know that this recipe could easily be used to make individual cookies if eating out of a large skillet like me isn’t your thing.
I think it would be so comforting to serve a cast iron skillet filled with a warm gooey cookie at a brunch or dinner party. And if you are awesome enough to have those tiny individual cast iron skillets, well I’m jealous of you and you should totally use those instead!
Salted Caramel and Dark Chocolate Skillet Cookie
grain free, vegan, refined sugar free
- 1/2 cup coconut oil
- 1/2 cup raw almond butter
- 1/2 cup pure maple syrup
- 1/2 tsp sea salt
- 1 Tbsp vanilla extract
- 1/2 tsp baking soda
- 2 1/2 cups to 3 cups blanched almond flour, measured after sifting
- 4 oz chopped dark chocolate
- Combine coconut oil, almond butter, maple syrup, salt, and vanilla in a blender or food processor.
- Blend for 4-6 minutes until a sticky caramel texture. You may have to scape sides down several times.
- Pour 1 cup of the caramel sauce into the skillet. Save the rest for serving.
- Add the baking soda and mix until incorporated.
- Mix in 2 1/2 cups of the almond flour 1/2 cup at a time. If the mixture needs more flour add 1 TBSP at a time more until it becomes the consistency of thick cookie dough. (I use Bob’s Red Mills almond flour, and I need 3 cups. But almond flours vary in coarseness and less flour may be needed. Elevation and humidity can also contribute to needing more or less flour)
- Spread the dough evenly in the skillet. I find that clean hands works best for this.
- Bake in a 350 degree oven for 10-14 minutes until set.
- Serve with your favorite ice cream (I love coconut milk ice cream) and a drizzle of the left over caramel.