Banana Peanut Butter Skillet Cookie

A chewy and delicious Banana Peanut Butter Skillet Cookie to curb your cravings! Best eaten fresh out of the oven with a scoop of your favourite ice cream.

 

Ingredients:

Dry

·        ½ Cup oat flour

·        ¼ Cup almond flour

·        ¼ Cup coconut flour

·        ½ Cup (50g) LEANFIT Organic Plant-Based Protein™ Vanilla

·        1 tsp baking powder

·        ½ tsp cinnamon

·        Pinch Himalayan pink salt

Wet

·        2 Ripe bananas (appx. 2 cups mashed)

·        ⅓ Cup coconut oil, melted

·        ⅓ Cup peanut butter or choice of nut butter

·        ¼ Cup VitaFiber IMO Syrup or maple syrup

·        1 Large egg

·        2 Egg whites

·        1 tsp vanilla extract

Add-in

·        ½ cup dark chocolate, chopped or chips

 

 Instructions:

1. Preheat oven to 325ºF
2. Grease two 5” cast iron skillets or large cast iron skillet with coconut oil.
3. Combine all dry ingredients in bowl and set aside.
4. In separate bowl whisk all wet ingredients.
5. Fold wet ingredients into dry ingredients and fold in chocolate chips.
6. Pour into two 5 inch cast iron skillets or into one large skillet.
7. Sprinkle extra chocolate on top and bake in preheated oven for 20-22 minutes.
8. Eat right away and save extras for up to a week in fridge.

Recipe Creator:

Aimee Woolley is a healthy food blogger from Victoria, BC. See more recipes on Aimee's Instagram account.