Vegan Gluten-Free White Chocolate Skillet Cookie
My new favorite, this Vegan Gluten-Free White Chocolate Chip Skillet Cookie is naturally sweetened and free of added fats. And it's nuttily delicious with almond flour and bits of cashews. Want more? It comes together in one bowl, or in the food processor, in five minutes flat. Vegan, gluten-free, grain-free and soy-free recipe.
Servings: 12 servings
- 1 1/2 cups superfine almond flour
- 1 tbsp cornstarch
- 1/4 tsp sea salt or pink salt
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/2 cup maple syrup or turbinado or vegan cane sugar
- 2 tbsp applesauce
- 1 tsp pure vanilla extract
- 1/4 cup cashew pieces
- 1/4 cup white chocolate chips (Make sure your white chocolate chips are vegan. Brands available in stores usually aren't. I order mine online. You can also use regular vegan chocolate chips in this recipe.
Preheat the oven to 350 degrees F.
Place the almond flour, cornstarch, salt, baking soda and baking powder in the food processor and pulse a couple of times to mix.
Add the sugar or maple syrup, applesauce, and vanilla and pulse 4-5 times until everything comes together. Add the cashews and the chocolate chips and pulse a couple more times to mix. If you are mixing in a bowl, toss the ingredients as indicated into the bowl and mix with a spatula.
Spray an eight-inch cast-iron skillet lightly with cooking spray. Place all of the cookie dough in the skillet and, using your fingers, pat it evenly into the skillet.
Bake for 25 minutes or until set in the center. If you want a softer cookie, remove the cookie from the oven a couple of minutes earlier.
Cool the cookie thoroughly on a rack while still in the skillet, then cut into pieces using a knife.
Calories: 83kcal | Protein: 1.4g | Fat: 4.2g | Fiber: 0.5g | Sugar: 8.5g | Calcium: 20mg | Iron: 0.4mg