Okay I have a confession about why I created this recipe. It basically all had to do with the flowers in this picture. I had used them for a non-food shoot and was kind of obsessed with them. So I decided to create a recipe that would compliment the purple flowers. I knew that chocolate would look great with the colors and this recipe was born.
I am SO glad I bought those flowers because I LOVE LOVE this recipe. It is basically the perfect cookie skillet and the caramel just takes it to the next level. I like to use my 6.5 inch cast iron skillet for this. It is the perfect sharing size and the cookie bakes perfectly in there.
I put two options in the recipe for baking times. I really prefer cookie skillets to be kind of gooey in the middle. My husband prefers the cookie to be cooked through completely (weirdo) so I decided to just give both cooking times.
I have also made this cookie without the caramel sauce and it is just as delicious.
- ½ cup almond butter
- 1/3 cup coconut sugar
- 1 egg
- 1 tsp vanilla
- ¼ tsp sea salt
- ½ tsp baking soda
- 1/3 cup chocolate chips
- 1 Tbsp cocoa nibs (optional)
- ½ cup coconut milk
- ¼ cup raw honey
- ¼ cup coconut sugar
- 2 tsp vanilla
- ¼ tsp salt
- 1 Tbsp palm shortening or grass-fed butter
- Preheat oven to 350 and grease a 6.5 inch cast iron skillet
- Put the almond butter and coconut sugar in a bowl and mix thoroughly with a wooden spoon or hand mixer.
- Whisk the egg in a separate bowl and add the egg and vanilla to the almond butter mixture and thoroughly mix.
- Add the salt and baking soda and mix.
- Stir in the chocolate chips and cocoa nibs if desired.
- Put the dough in the pan and spread evenly. Mixture can be thick so you may need to press down with your hands.
- Bake for 18-20 minutes for a soft gooey cookie or 25 minutes for a thoroughly cooked cookie.
- Drizzle caramel on top and sprinkle with more sea salt if desired.
- Heat a sauce pan over medium-high heat and add all of the ingredients except the palm shortening. Whisk ingredients and bring to a low, steady simmer. Add the palm shortening and whisk thoroughly.
- Let mixture simmer for approximately 20-25 minutes or until your candy thermometer reaches 235-240 degrees. Be sure to whisk caramel frequently while it simmers.
- Let mixture cool slightly and drizzle over the cookie.