Sugar Free Gluten Free Giant Skillet Cookie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
80 gram(s) VitaFiber Prebiotic Fiber syrup or powder (1 tsp) (by KD_503) 1 large Egg white, fresh 90 grams Almonds 90 gram(s) Oatmeal, uncooked, Quaker Old Fashioned Rolled Oats, .5 cup dry 0.25 tsp Salt 0.5 tsp Vanilla Extract 75 gram(s) Torras Sugar-Free Dark Chocolate 125 grams Coconut Oil
Preheat the oven to 160°c fan (180°c no fan, 350°f)
Add 90g almond meal and 90g oat flour to a large bowl (you can easily make oat flour by blitzing the same weight of rolled oats in a blender). Then add 1⁄4 tsps salt, 1⁄2 tsps baking powder and 1⁄8 tsps stevia and mix together thoroughly with a knife or spoon.
Dice 75g sugar-free chocolate into small chunks, then add to the other ingredients and mix together thoroughly.
Mix 80g IMO powder with 3 tsps water (or, if you have it, use the same quantity of IMO syrup) until it is a thick consistency; if you have any lumps, quickly zap it in the microwave for 5-10 seconds and stir.
In a separate clean bowl, add 1 egg(s), 125ml coconut oil, IMO syrup and {vanilla} and whisk together with a knife, spoon or small whisk until combined.
Pour the wet mixture into the larger bowl with the dry mixture and stir together slowly but thoroughly with a knife or spoon for 1 a minute or so, ensuring there are no dry clumps.
Using a spoon or silicon spatula, scoop your cookie dough into a 6.5″ cast iron skillet (this is the exact one I have) and place in the oven for 25 minutes, checking after 20. If it looks like the top or edges are catching, place tin foil over the skillet and continue baking until a skewer poked in the middle comes out clean.
Serving Size: Makes 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user INDEXTWO.
Add 90g almond meal and 90g oat flour to a large bowl (you can easily make oat flour by blitzing the same weight of rolled oats in a blender). Then add 1⁄4 tsps salt, 1⁄2 tsps baking powder and 1⁄8 tsps stevia and mix together thoroughly with a knife or spoon.
Dice 75g sugar-free chocolate into small chunks, then add to the other ingredients and mix together thoroughly.
Mix 80g IMO powder with 3 tsps water (or, if you have it, use the same quantity of IMO syrup) until it is a thick consistency; if you have any lumps, quickly zap it in the microwave for 5-10 seconds and stir.
In a separate clean bowl, add 1 egg(s), 125ml coconut oil, IMO syrup and {vanilla} and whisk together with a knife, spoon or small whisk until combined.
Pour the wet mixture into the larger bowl with the dry mixture and stir together slowly but thoroughly with a knife or spoon for 1 a minute or so, ensuring there are no dry clumps.
Using a spoon or silicon spatula, scoop your cookie dough into a 6.5″ cast iron skillet (this is the exact one I have) and place in the oven for 25 minutes, checking after 20. If it looks like the top or edges are catching, place tin foil over the skillet and continue baking until a skewer poked in the middle comes out clean.
Serving Size: Makes 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user INDEXTWO.
Nutritional Info Amount Per Serving
- Calories: 403.8
- Total Fat: 33.4 g
- Cholesterol: 0.0 mg
- Sodium: 111.1 mg
- Total Carbs: 30.0 g
- Dietary Fiber: 13.9 g
- Protein: 6.4 g
Member Reviews