Sprouted Chocolate Chip Cookie in a Skillet
This delicious cookie is made in a skillet and no bowl to clean up after. Just stir and bake. Doesn’t get any easier than that. Add some kefir ice cream to get more probiotics!
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Servings: 8 servings
Ingredients
- 1 Stick unsalted butter
- ⅔ cup Sucanat – or coconut sugar
- 1 teaspoon Vanilla Extract
- 1 egg
- 1½ cup Sprouted Whole Wheat Flour
- ½ teaspoon baking soda
- ¼ teaspoon Celtic Sea Salt
- 1 cup organic chocolate chips
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Instructions
- Preheat oven to 350 degrees.
- Melt butter in an 8 inch cast iron skillet set over medium-low heat.
- Stir in sugars and vanilla and remove from heat.
- Let rest until pan is warm. (no longer hot… about 5 minutes)
- Crack an egg onto the butter and sugar mixture. Use a fork to whisk it well into the mixture.
- Place flour, baking soda, and salt on top, and very carefully stir into the mixture until smooth and well-mixed.
- Stir in chocolate chips.
- Place in the oven for 20 minutes, or until starting to turn golden on the top and around the edges, but soft in the center.
- Let firm for 5 to 10 minutes before serving.
- Serve with kefir ice cream.
