One Pan Skillet Cookie


Gluten Free
Not going to lie, we had to make this more than once, not because we didn't nail it the first time, but because it was way too tasty not to enjoy two days in a row. Super simple to throw together and all made in the one pan so less cleaning up, it's a win-win.

Ingredients

200 g organic butter

1 tsp cinnamon

1/2 tsp baking powder

1 tsp vanilla paste

1 egg, beaten

4 tbsp of nut butter of you choice, we used peanut butter

PRODUCTS

1/2 cup The Wholefood Pantry Maple Syrup 

2 cups The Wholefood Pantry Buckwheat Flour

100 g The Wholefood Pantry Organic Dairy Free Dark Chocolate Buttons


1. Preheat your oven to 180C.

2. Melt the butter and maple syrup in your pan on top of the stove. Once melted and combined leave to cool slightly.

3. Whisk your egg and add it to your butter and maple mixture, along with the flour, cinnamon, vanilla paste and baking powder, stir until a batter has formed. 

4. Spoon your peanut butter into your batter (it's best to spread the peanut butter around to avoid having just one giant chunk of peanut butter). Scatter your choc buttons on top.

5. Transfer your pan into the oven and bake for 20-25 minutes, until crispy on the outside and lovely and golden on top.

6. To serve all you need are spoons, then place your cookie in the middle of the table, add a scoop of ice-cream if desired, and go for it!

NOTE: This is called a one pan cookie because it is prepared and cooked in the one pan, so make sure you have a pan that can go in the oven too. If you don't you can always melt the butter and maple together in a small sauce pan and do the rest of the steps using a cake tin.

Products

Organic Buckwheat Flour

Organic Buckwheat Flour

$8.95

Organic Dairy Free Dark Choc Buttons

Organic Dairy Free Dark Choc Buttons

$13.95

Organic Canadian 100% Maple Syrup

Organic Canadian 100% Maple Syrup

$15.95



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