Description
A gooey, nutty chocolate chip skillet cookie (AKA a “pizookie”), that’s grain- and sugar-free, and can be made Paleo.
Ingredients
1 large egg, room temp
3/4 cup natural peanut butter or nut butter of choice
1/4 cup classic Lakanto monk fruit sweetener (or granulated sweetener of choice)
2 Tbs grass-fed butter, melted and cooled to room temp, plus more for greasing (or coconut oil)
2 Tbs Lakanto monk fruit syrup or pure maple syrup
2 Tbs arrowroot or tapioca starch
1/2 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp sea salt
1/3 cup dark chocolate chips, plus more for topping
1 tsp flaky sea salt, for topping
Instructions
1. Preheat your oven to 350ºF and grease a 6-7” skillet or cake pan with butter or coconut oil.
2. Crack the egg into a large bowl and whisk until smooth. Add in the rest of the ingredients, except for the chocolate and flaky sea salt, and mix lightly using a rubber spatula *just* until everything is smooth and combined.
3. Gently fold in the chocolate chips. Scoop the dough into the skillet and sprinkle with extra chocolate chips. Bake 17-19 minutes, or until the center is *just* firm and everything is a nice golden-brown.
4. Let the skillet cool for about 3 minutes, then sprinkle with flaky sea salt. Immediately serve by slicing into pieces, or just spooning it right out of the pan!