salted-caramel-skillet-cookie-2

Salted Caramel Skillet Cookie

Baker Bettie Cookies, Skillets, Sweets, Vegan 27 Comments

Classic Butter Biscuits
Blueberry Lemon Sour Cream Bread

This Salted Caramel Skillet Cookie is so incredibly easy to make and nobody will ever know it is grain free, vegan, and refined sugar free! The salted caramel sauce serves a dual purpose of the base for the cookie and also a decadent sauce to drizzle over the top! 

This Salted Caramel Skillet Cookie is so incredibly easy to make and nobody will ever know it is grain free, vegan, and refined sugar free!

I originally published this recipe as a guest post for the blog Fork & Beans in July 2012. 


You may or may not know that in my real world job I am a private chef for someone with a very long list of food allergies. It is a fun challenge, to say the least. I am tasked with working with some extremely unconventional techniques and ingredients to try and keep their meals interesting and tasting great! And sometimes even outside of work I like to play with non-traditional ingredients to make something very comforting!

This Salted Caramel Skillet Cookie is so incredibly easy to make and nobody will ever know it is grain free, vegan, and refined sugar free!

I guess you can say I am known for cookies.  Well, as much as someone who isn’t really known by anyone can be known for something.  I just really love how versatile they are.  The possibilities of flavor combinations, textures, and presentations are endless.

Those of you who are experienced in the non-traditional baking world know all too well how frustrating it can be to get the texture you are aiming for.  I need for you to trust me on this one, the texture of this salted caramel skillet cookie is the most gooey and chewy cookie you have ever encountered.  It really is quite incredible.

This Salted Caramel Skillet Cookie is so incredibly easy to make and nobody will ever know it is grain free, vegan, and refined sugar free!

The secret to the texture? A gooey salted caramel sauce as the base of the recipe.  Once you make the caramel this cookie is a snap to put together.  And you probably want to just have a batch of this sauce around at all times anyway.  Let’s be honest.

This Salted Caramel Skillet Cookie is so incredibly easy to make and nobody will ever know it is grain free, vegan, and refined sugar free!

You should also know that this recipe could easily be used to make individual cookies if eating out of a large skillet like me isn’t your thing. I think it would be so comforting to serve a cast iron skillet filled with a warm gooey cookie at a brunch or dinner party.  And if you are awesome enough to have those tiny individual cast iron skillets, well I’m jealous of you and you should totally use those instead!

Yields 8-10

Salted Caramel Skillet Cookie

10 minPrep Time

13 minCook Time

23 minTotal Time

Save Recipe

Ingredients

1/2 cup coconut oil
1/2 cup raw almond butter
1/2 cup pure maple syrup
1/2 tsp sea salt
1 Tbsp vanilla extract
1/2 tsp baking soda
2 1/2 cups to 3 cups blanched almond flour, measured after sifting
4 oz chopped dark chocolate

Instructions

  1. Combine coconut oil, almond butter, maple syrup, salt, and vanilla in a blender or food processor.
  2. Blend for 4-6 minutes until it is a sticky caramel texture. You may have to scrape the sides down several times. You want to blend this long to achieve the texture you are looking for.
  3. Pour 1 cup of the caramel sauce into a bowl and save the rest for serving.
  4. Add the baking soda and mix until incorporated.
  5. Mix in 2 1/2 cups of the almond flour 1/2 cup at a time. If the mixture needs more flour add 1 TBSP at a time more until it becomes the consistency of thick cookie dough. (I use Bob’s Red Mills almond flour, and I needed 3 cups. But almond flours vary in coarseness and less flour may be needed. Elevation and humidity can also contribute to needing more or less flour). If it is liquidy, add more flour until it is the consistency of a chocolate chip cookie dough.
  6. Stir in the chopped chocolate.
  7. Spread the dough evenly in a 10" skillet . I find that clean hands works best for this.
  8. Bake in a 350 degree oven for 10-13 minutes until set.
  9. Serve with your favorite ice cream (I love coconut milk ice cream) and a drizzle of the left over caramel.
http://bakerbettie.com/salted-caramel-skillet-cookie/

 

Classic Butter Biscuits
Blueberry Lemon Sour Cream Bread

Related Post

Comments 27

    1. Post
      Author
    1. Post
      Author
    1. Post
      Author
  1. Lea

    I found your blog through Fork and Beans- and it’s so cool! I love the title. I’ve been on a similar journey from baker to eating a no sugar/no flour diet. Been thinking about starting a new blog too – because as you mentioned the people on the baking blog get confused. You’ve given me a boost in that direction- Thanks!

    1. Post
      Author
      Baker Bettie

      That is awesome Lea! Making the decision to start another blog was a tough one since I have built such a good reader base. But I know that it was a good decision! It is awesome to connect with new people and others who are also passionate about health!

    1. Post
      Author
    1. Post
      Author
    1. Post
      Author
      1. Bob R

        Thanks. That’s good to know. Where does one find coconut oil? Is it typically in the isle with other oils or do you need to go to a health food store?

        1. Post
          Author
          Baker Bettie

          We have Kroger grocery stores in our town and you can find coconut oil next to the other cooking oils in that store. There are also other brands in the health food section of this store. It is fairly easy to find I think.

    1. Post
      Author
  2. Pingback: Vegan Salted Caramel Sauce | One Happy Table

  3. Pingback: Cinnamon Salted Caramel Brownies (gluten free, vegan)

  4. Pingback: Unique Cookie Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *