Ingredients

The following ingredients have 12 Servings
  • 1 large egg + 1 egg yolk (room temp)
  • 2/3 cup smooth almond butter (stirred)
  • 2 Tbsp organic coconut oil (solid but softened)
  • 1/4 cup organic coconut sugar
  • 1/4 cup raw honey
  • 2 tsp pure vanilla extract
  • 1/3 cup coconut flour
  • 3 Tbsp arrowroot flour (or tapioca)
  • 3/4 tsp baking soda
  • 1/4 tsp fine grain sea salt
  • 1 cup dark chocolate chips (dairy and soy free*)

Instruction

  • Preheat your oven to 350 degrees and lightly grease two 5-6” cast iron skillets with coconut oil. Alternately, you can use one larger skillet**
  • In a large bowl with an electric mixer, combine the egg and egg yolk, coconut sugar and honey until smooth. Add in the almond butter, coconut oil and vanilla and continue to mix on medium speed until smooth.
  • In a separate bowl, combine the coconut flour, arrowroot flour, baking soda, and salt. Add the dry mixture to the wet until a thick, sticky dough forms, then stir in the chocolate chips, leaving a small handful to sprinkle over the top before baking.
  • Spread the dough evenly in the skillet(s), smoothing the top, then sprinkle remaining chocolate chips over the top.
  • Bake in the preheated oven until sides puff up and middle is just set, about 14 minutes for 2 small skillets and 15-17 for one large, do not overbake, watch for signs that they’re done!
  • Serve warm with coconut vanilla ice cream if desired. Enjoy!