Choc Honeycomb Skillet Cookie
Crumble Cookware
Rated 3.3 stars by 4 users
Warm, gooey on the inside and slightly crunchy on the outside, this is the ultimate comforting desert for the cooler months. Make it even more delicious by pairing with your favourite ice cream.
Ingredients
- ½ Cup Almond Butter
- ½ Cup Cashew Butter
- ¼ Cup Coconut Sugar
- 2 Eggs, whisked
- ¼ Cup Milk of your choice
- 50g Dark Chocolate, melted
- ½ Cup Almond Meal
- 3 Tbsp Cacao Powder
- ½ Tsp Baking Powder
- 1/3 Cup Maple Syrup
- 100g Hone Comb, roughly chopped (or crunchie bar)
Directions
- Preheat Oven to 180 degrees Celsius
To a medium size bowl add the almond meal, Coconut sugar, Cacao Powder, baking powder and mix to combine.
Then add the butters, eggs, milk, dark chocolate and maple syrup and fold through until well combined.
Fold through half of the honey comb.
Spray your skillet with cooking oil, then pour the mixture in.
Sprinkle with the remaining honeycomb and place into the oven to cook for 15-20 minutes, or until the centre is cooked through. (To test, insert a skewer and if it comes out clean your cookie is cooked)
Top with your favourite ice cream and serve, and ENJOY!
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