Giant Skillet Gingerbread Cookie
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 1,188.4
- Total Fat: 81.5 g
- Cholesterol: 558.0 mg
- Sodium: 1,678.6 mg
- Total Carbs: 93.0 g
- Dietary Fiber: 25.2 g
- Protein: 27.7 g
View full nutritional breakdown of Giant Skillet Gingerbread Cookie calories by ingredient
Introduction
This super soft and chewy This super soft and chewyNumber of Servings: 1
Ingredients
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3 large Egg, fresh, whole, raw
4 tbsp Spectrum Expeller Pressed Organic Virgin Coconut Oil, Unrefined for Medium Heat
4 tbsp Molasses, blackstrap
.5 cup So Delicious Unsweetened Coconut Milk
1 serving Bob's Red Mill Coconut Flour (1/2 cup=8 tbsp=1 serving) (by MARGOTJI)
1 tbsp Cinnamon, ground
1 tbsp Ginger, ground
.5 tsp Allspice
.25 tsp Nutmeg, ground
1 tsp Baking Powder
.25 tsp Salt
Directions
* Preheat the oven to 350°F. Prepare a cast iron skillet by greasing it with melted coconut oil, and then set aside.
* In a small bowl, sift the coconut flour, baking powder, salt, cinnamon, allspice, nutmeg and ginger until the ingredients are evenly dispersed.
* In a large bowl, whisk together eggs with coconut milk, coconut oil, molasses and vanilla extract. Slowly fold the dry ingredients into the wet ingredients. Mix until ingredients are combined. Do not overmix, as this will make the batter stiff.
* Transfer the batter to the prepared skillet. Using a spatula, spread the batter into an even layer.
* Bake 22 minutes or until the edges are browned and the cake is set in the center. Insert a toothpick in the center; if it comes out clean, it’s ready.
* Remove from the oven and cool 30 minutes in the skillet before slicing into 6 large slices.
* Serve warm. Top with coconut cream and sprinkle with cinnamon.
Serving Size: 6
Number of Servings: 1
Recipe submitted by SparkPeople user J36712.
* In a small bowl, sift the coconut flour, baking powder, salt, cinnamon, allspice, nutmeg and ginger until the ingredients are evenly dispersed.
* In a large bowl, whisk together eggs with coconut milk, coconut oil, molasses and vanilla extract. Slowly fold the dry ingredients into the wet ingredients. Mix until ingredients are combined. Do not overmix, as this will make the batter stiff.
* Transfer the batter to the prepared skillet. Using a spatula, spread the batter into an even layer.
* Bake 22 minutes or until the edges are browned and the cake is set in the center. Insert a toothpick in the center; if it comes out clean, it’s ready.
* Remove from the oven and cool 30 minutes in the skillet before slicing into 6 large slices.
* Serve warm. Top with coconut cream and sprinkle with cinnamon.
Serving Size: 6
Number of Servings: 1
Recipe submitted by SparkPeople user J36712.