Rocky Road Cookie Skillet!

This Gluten free, oil free, dairy free cookie is a BOMB! It's the perfect sweet treat to keep the added sugar out of the holiday season. This chocolate is my favorite to use for sweet treats, because it tastes delicious but doesn’t have any added sugar! This skillet is crumbly, melt in your mouth and perfect for a crowd to share. You can make these as bars if you don’t have a skillet!

Inroduction

About this Recipe

By: Caitlin Greene

What you need?
- 1.5 cups oats ground into a flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup coconut sugar
- 1/4 cup raw cane sugar
- 1 teaspoon vanilla
- 2 tablespoons tahini
- 2 eggs
- 1 bar @lilys_sweets chocolate
- 1/2 cup mini marshmallows

How to make this BOMB cookies?
First of all reheat oven to 350 C. Mix the oats, salt, baking soda, and baking powder in a medium sized bowl until well blended. In a separate bowl, mix together sugars, vanilla, tahini and eggs until smooth. Add the wet ingredients to dry ingredients and mix them together until it becomes a thick batter.
Add chocolate chunks to give a good texture. Pour the batter to a greased 6 inch cast iron skillet, or a small brownie pan.
Sprinkle marshmallows over the top and bake for 25-30 minutes until firm.

Rocky Road Cookie Skillet!

Rocky Road Cookie Skillet!

Ingredients

  • 1.5 cups oats ground into a flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup coconut sugar
  • 1/4 cup raw cane sugar
  • 1 teaspoon vanilla
  • 2 tablespoons tahini
  • 2 eggs
  • 1 bar @lilys_sweets chocolate
  • 1/2 cup mini marshmallows

Instructions

    1. First of all reheat oven to 350 C.
    2. Mix the oats, salt, baking soda, and baking powder in a medium sized bowl until well blended.
    3. In a separate bowl, mix together sugars, vanilla, tahini and eggs until smooth.
    4. Add the wet ingredients to dry ingredients and mix them together until it becomes a thick batter.
    5. Add chocolate chunks to give a good texture.
    6. Pour the batter to a greased 6 inch cast iron skillet, or a small brownie pan.
    7. Sprinkle marshmallows over the top and bake for 25-30 minutes until firm.

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