Flourless Chocolate, Peanut Butter, and Maca Skillet Cookie (GF, DF, and Vegetarian)

Fresh from the oven!

Ingredients (you will need a small oven proof skillet or a small 6 inch cast iron pan)

3 T coconut sugar

2 t granulated sugar* (or turbinado sugar)

2 T maca powder

1/4 t baking soda

1/2 t baking powder

2 T vanilla protein powder (At Elite Fitness Plus we use dotFIT protein powder available in whey and plant protein)

1/4 t salt

*1 T beet powder (optional but it will give the batter/cookie a naturally colored red tint)

3 T avocado oil (may sub coconut or olive oil)

1 egg

1 t vanilla

2 heaping tablespoons creamy nut butter of your choice (I used cashew butter)

2 T chocolate chips or chocolate chunks (I used 2 squares of a chocolate bar chopped into large chunks)

Preheat oven to 350F.  In a bowl combine the first 7 ingredients and mix together thoroughly.  Then add the next 4 ingredients and stir gently to combine. Fold in the chocolate chips or chunks as desired.

Bake for 18-21 minutes until the outside edges are crispy and the center has set and no longer wiggly (that’s a technical term people!).  Mine took 21 minutes in the 6 inch pan (since it’s deeper) but less in a larger pan, so just keep that in mind.

Once out of the oven, I sprinkled mine with a little flaked sea salt.

*you may omit if you are cutting out refined sugars

Flourless Chocolate, Peanut Butter & Maca Skillet Cookie (GF, DF, Vegetarian)

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