Ingredients
1 1/4 cup almond meal
1/2 tsp baking powder
1 tsp vanilla bean powder
1 tbsp coconut sugar
2 organic eggs
1/3 cup peanut oil
100 grams raw chocolate, roughly chopped
1/2 cup medjool dates
3 tbsp peanut butter
1 tbsp hulled tahini
1 tbsp coconut oil
1/3 cup warm water
1/4 tsp Himalayan salt
Method
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Preheat oven to 160 degrees C
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Prepare cookie dough by combining all ingredients in a high power blender, blend until smooth. Transfer to a small bowl and set aside. Combine all dry ingredients for the skillet cookie in a large mixing bowl.
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Then add whisked eggs, peanut oil and ‘cookie dough’, mix well before adding chocolate. Grease an oven-proof skillet dish and spoon in the mixture.
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Then add whisked eggs, peanut oil and ‘cookie dough’, mix well before adding chocolate. Grease an oven-proof skillet dish and spoon in the mixture.
