Are you looking for an easy, gluten-free dessert that will amaze your friends? Then I recommend this simple and ingenious skillet cookie that can be made in no time. Together with a scoop of vanilla ice cream, this dish is simply brilliant and delicious. Vegan, gluten-free and oil-free.
Heat oven to 175 °C convection (195 °C top/bottom heat) and grease an ovenproof baking pan (26 centimeters in diameter) well.
FOR THE DOUGH Place almond flour, oat flour, raw cane sugar, baking powder, flaxseed meal, cinnamon, bourbon vanilla, and salt in a large bowl and mix well until dry ingredients are evenly combined.
60 g Almond flour, 60 g Oatmeal, 60 g Raw cane sugar, 1 tbspn Baking powder, 2 tbspn Flaxseed meal, ½ tbspn Cinnamon, ¼ tbspn Bourbon vanilla, ¼ tbspn Salt
Add the almond paste, applesauce and vegetable milk and stir until a smooth, compact dough is formed, fold in the chocolate drops at the end.
30 g Almond paste, 30 g Applesauce, 30 ml Plant milk, 80 g dark vegan chocolate drops
Pour directly into ovenproof pan and use your hands to form into a large cookie that fills the entire pan. Place in oven and bake for 30 minutes until edges are nice and golden brown.
Remove from the oven and allow to cool briefly, then serve while still lukewarm together with a scoop of ice cream.
Remaining cookie without ice keeps up to 5 days airtight.