One of the aspects I love most about I Quit Sugar creator Sarah Wilson’s recipes is that while they aren’t full of sugar and digestive irritants, they still look so decadently delicious! This gluten free choc-chip cookie is a treat for your eyes as well as your tummy – perfect to share.
Choc-Chip Skillet Cookie
This novelty-sized Choc-Chip Cookie is the simplest dessert to bring along to your next dinner party as it’s all made in the one skillet. Outrageous!
Serves 8. Preparation time 10 minutes, cooking time 15 minutes.
- 60g butter
- 1 tablespoon rice malt syrup
- 1 teaspoon vanilla extract
- 1 egg
- 2 cups almond meal
- 1 teaspoon baking powder
- pinch of sea salt
- 50g dark chocolate (85-95% cocoa), roughly chopped
- thickened cream, to serve
Preheat oven to 180°.
Place a small skillet on the stove on low-medium heat. Add in butter, rice malt syrup and vanilla and stir until melted together. Remove from the heat and allow to cool slightly.
Crack egg into skillet and lightly whisk with a fork to combine. Add in almond meal, baking powder and salt and stir until a batter is formed. Fold through the chocolate pieces.
Flatten the mixture around the skillet with a spatula. Place in the oven and cook for 15 minutes, until very lightly brown on top.
Remove from the oven and serve immediately with thickened cream. For an optional extra, drizzle with Basic Raw Chocolate (recipe below).
Basic Raw Chocolate with Cacao Butter
Makes 1 1/2 cups. Cooking time 5 minutes.
Gluten Free, Vegan, Paleo, Freezable
- 1 cup raw cacao butter, buttons or shavings
- 1/2 cup raw cacao powder
- 1-2 teaspoons granulated stevia or 1-2 tablespoons rice malt syrup
- 2 pinches of sea salt
Melt the cacao butter gently, stirring until dissolved. Blend/mix with the rest of the ingredients until smooth/combined.
Recipes extracted with permission from The Ultimate Chocolate Cookbook by Sarah Wilson, Macmillan, RRP $29.99