Grain-Free Skillet Cookie
1 stick of butter (salted, grass-fed is best)
1/2 c raw honey
1/3 c coconut sap sugar
2 tsp vanilla extract (the real stuff of course!)
2 eggs
1 TBSP milk
1/2 tsp baking soda
1/4 tsp salt
1/4 c coconut flour
3/4 c chestnut flour
2 TBSP tapioca starch
1/3 c mini chocolate chips (we use enjoy life brand)
Preheat oven to 350 degrees F.
Melt the butter in an 8 inch cast iron skillet set over medium-low heat. Stir in the honey, sugar, and vanilla and remove from heat. Let it rest until the pan is warm, but no longer very hot, about 3-5 minutes.
Crack the eggs into the butter and sugar mixture, and use a fork to whisk it into the mixture. Place flours, starch, baking soda, and salt on top, and very carefully stir into the mixture until smooth and well-mixed. Stir in the chocolate chips. Place in the oven for 18-22 minutes, or until it turns golden on the top and around the edges, but still slightly soft in the center. Serve with vanilla ice cream (homemade is best, of course!), whipped cream or just a fork!
Note: It is best after it has chilled over night. Grain free baked good generally taste better after they have cooled, not sure why and it's kind of sad if you ask me, but this is my experience...
Enjoy! I'd love to hear how yours turn out!
And the Bible verse of the week!
But he said to me, “My grace is sufficient for you,
for power is made perfect in weakness.” I will rather
boast most gladly of my weaknesses, in order that
the power of Christ may dwell with me.
- 2 Cor. 12:9
