One skillet, one bowl, two people. Almond butter and almond milk keep it soft in the middle, and chunks of pretzel bark go on top before baking so they melt into the surface.
Serves: 2–3 · Total time: 15 minutes
Ingredients
- 3 tbsp almond milk
- 1/2 cup almond or oat flour
- 1 1/2 tbsp maple syrup
- 1 tbsp brown sugar
- 2 tbsp almond butter
- Sea Salt Caramel Pretzel Bark
- 1/4 tsp baking soda
Directions
- Preheat your oven to 350°F.
- In a bowl, mix the almond or oat flour, almond milk, maple syrup, brown sugar, almond butter, and baking soda until well combined.
- Spray a mini skillet pan with oil.
- Place the batter into the skillet and spread it evenly.
- Top with more Rolling Pin bark.
- Bake in the preheated oven for 12–15 minutes, or until golden brown.
- Take out, let it cool slightly, and enjoy!
Tip
Serve the warm cookie skillet with a scoop of vanilla ice cream.