Who said going gluten-free meant having to give up decadent baked goods?
By Sherron Watson
- ½ cup of coconut oil (see note)
- ½ cup of peanut butter
- ½ cup of real maple syrup
- 1 tablespoon of vanilla
- pinch of salt
- ½ teaspoon of baking soda
- 3 cups of almond meal
- ½ cup of dark chocolate chips ( I use bittersweet)
- Preheat oven to 350.
- In a blender, combine the first 5 ingredients and blend for 5-6 minutes. The ingredients will pull together and make a caramel type sauce.
- I used a 10 inch cast iron skillet. Add one cup of caramel to the pan. Add baking soda, almond meal and dark chocolate. Combine until well blended.
- Using your fingers, pat mix into pan. Bake 12-14 minutes. The cookie will be golden brown and puff up. This is a good sign it is done.
- Remove from oven and spread the remaining sauce over the cookie.
- Serve with a bunch of spoons and eat right out of the skillet or dish it up, either way it won't last long.
- NOTE: Virgin coconut oil will taste like coconut, refined coconut oil will have little to no flavor of coconut. I used the virgin coconut oil in this recipe.
Sherron Watson is a writer and photographer. Her passion for food started at a young age while working with her family in their restaurant business. A career in photography gave her the experience she needed to start capturing images of her favorite dishes. This led to the creation of her blog: simply-gourmet.com. She is currently a food writer for Capital Style Magazine in Annapolis, MD.