This oh-so-delicious skillet cookie is a yummy, healthier version of one of our favourite baking treats.
Ingredients
1/4 cup olive oil
1/3 cup maple syrup
1/4 cup tahini
1 egg
1 tsp vanilla extract
1 cup wholewheat spelt flour (or use wholegrain)
1/4 tsp salt
1/4 tsp baking soda
50 g refined sugar free chocolate
- Lightly grease a 20cm skillet with olive oil (if you don’t have a skillet, use a 20cm cake tin).
- In a medium bowl whisk together olive oil, maple syrup, tahini, egg and vanilla. Sift flour, salt and baking soda into a small bowl and mix together. Add dry ingredients to bowl with wet ingredients and mix until combined.
- Chop chocolate roughly and fold through cookie batter. Place cookie dough in the fridge for about 30 minutes. Preheat oven to 180°C.
- After dough has refrigerated, transfer to skillet and make sure dough is evenly spread across pan. Bake for 16-18 minutes, until just baked through, careful not to overbake.
- Remove from the oven and allow to cool for about 10 minutes before digging in. Serve with refined-sugar free ice cream, if desired.
Serves 8 – 230 cals per serve
