Cookie Brownie Skillet
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 1x
- Category: Dessert
Ingredients
Scale
- 2 flax eggs
- 1/4 cup almond milk (or any nut milk)
- 1/2 cup almond butter (or any nut or seed butter)
- 1/2 tsp vanilla extract
- 1/3 cup monk fruit sweetener (or coconut sugar, cane sugar, or brown sugar)
- 1/2 tsp baking soda
- 3/4 cup almond flour
- 1/2 tsp salt
- 1/4 cup cacao powder
- 1/2 cup vegan chocolate chips (plus more for topping)
Instructions
- Start by making the flax eggs: Mix 2 tablespoons of ground flax with 3 tablespoons of water and let it sit for 5-10 minutes to thicken. Preheat the oven to 350°F.
- In a large mixing bowl, whisk together the flax eggs, almond butter, almond milk, vanilla extract, and monk fruit sweetener until well combined.
- Add the almond flour, baking soda, and salt, and mix until a dough forms.
- Fold in the chocolate chips.
- Split the dough into two equal parts and place in separate bowls. Add cacao powder to one half and mix well.
- Using a cookie scoop, alternate adding regular cookie dough and brownie dough to a greased 8×8 pan, leaving space between each piece.
- Gently press the dough into the pan with a spatula.
- Bake at 350°F for 25 minutes. Let cool for 5 minutes before serving. Enjoy as is or with a scoop of ice cream on top!
Notes
- Use a small cookie scoop for a marbled look, or simply use your hands.
- Grease the pan generously to prevent sticking.
- Feel free to use chocolate chunks or chips for added indulgence.
