A giant oatmeal cookie filled with almost everything: semi-sweet and dark chocolate chips, homemade peanut butter chunks, and a hint of decaf espresso.
What is better than a cookie? A giant cookie pie that is free of refined sugar and full of too many flavors to fit in the recipe name! The dough only requires one bowl, is super quick and easy, and results in an ooey-gooey warm cookie that pairs perfectly with vanilla ice cream. The peanut butter chunk recipe makes more than is required, just store the extras in a freezer bag for whenever the baking mood hits!
1 large skillet cookie
Ingredients:
2 Cups almond flour
1 Cup rolled oats
1 Cup coconut sugar
¼ cup ground flax seeds
¾ teaspoon salt
1 ½ teaspoon baking soda
1 Tablespoon vanilla extract
¼ cup decaf espresso
½ cup water
1/3 cup coconut oil
½ cup dark chocolate chips/ chunks
½ cup semi-sweet chocolate chips/chunks
1 Cup homemade peanut butter chunks
Peanut butter chunks:
½ cup salted all-natural creamy peanut butter
2 Tablespoons coconut oil
2 Tablespoons maple syrup
Directions:
First, make the peanut butter chunks. Combine the peanut butter, melted coconut oil, and maple syrup. Spread the mixture thinly on a sheet of parchment paper on a baking sheet and freeze until solid.
While the peanut butter chunks are freezing, assemble the cookie dough. Preheat oven to 350 degrees.
In a large bowl, mix all of the dry ingredients together
Add the espresso, water, and coconut oil to the dry ingredients and mix to thoroughly combine. Let the dough sit for five minutes (the dough will seem very wet, but the extra moisture will absorb over the five minutes). Stir in the chocolate chips and peanut butter chunks.
Transfer batter to a large cast-iron skillet and bake for 30 minutes.
Allow the skillet cookie to cool for at least 10 minutes. Serve with vanilla ice cream and enjoy!
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