Sugar Free Gluten Free Giant Skillet Cookie

Sugar Free Gluten Free Giant Skillet Cookie
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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Sugar Free Gluten Free Giant Skillet Cookie calories by ingredient
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Introduction

All the deliciousness of an indulgent, homebaked skillet cookie, but with virtually none of the guilt. This and a lot more sugar-free recipes on cakezero.co All the deliciousness of an indulgent, homebaked skillet cookie, but with virtually none of the guilt. This and a lot more sugar-free recipes on cakezero.co
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

Tips

If you don't have any IMO powder/syrup available, you can always substitute with rice malt syrup; be aware that rice syrup *is* still a sugar, but at least it is free from fructose.


Directions

Preheat the oven to 160c fan (180c no fan, 350f)

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.

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