Skillet Cookie Cake

U Serves 4 People
P Prep: 00:05
P Cook: 00:20

Nutritional Facts

per 1 serving size (Recipe makes 4 servings)

Amount Per Serving

Calories 392

Calories from Fat 167

% Daily Values*

Total Fat 18.55

28.54%

Saturated Fat 14.60

73.00%

Polyunsaturated Fat 0.20

Monounsaturated Fat 1.09

Cholesterol 0.00

0.00%

Sodium 94.81

3.95%

Potassium 656.56

Total Carbohydrate 59.80

19.93%

Dietary Fiber 6.32

25.28%

Sugars 32.02

Protein 3.23

Vitamin A 21.00%

Vitamin C 36.50%

Calcium 0.44%

Iron 8.81%

* Nutritional Values are estimated and may vary

³ Description

A healthy egg-free, gluten-free, dairy-free, and grain free cookie cake recipe made in a skillet!

² Ingredients

1 large (8" to 8-7/8" long) Banana
2 tsp Vanilla Extract
14 oz Plantains
1/4 tsp Baking Soda
1/2 serving (serving = 1/4 cup) Trader Joe's Organic Grade B Maple Syrup
1/4 cup Chocolate Chips
4 serving (serving = 1 tbsp) Tropical Traditions Virgin Coconut Oil
1/2 serving (serving = 1/4 cup) Bob's Red Mill Arrowroot Starch
1.5 serving (serving = 2 tbsp) Let's Do Organic Organic Coconut Flour

q Directions

Preheat oven to 350 degrees.
Peel plantain and banana.
Place plantain and banana in blender. Blend until smooth.
Pour puree into a large bowl and add in your remaining ingredients.
Stir until combined.
Pour into cast iron skillet that is lightly greased with coconut oil or ghee.
Bake for about 20-25 minutes.
Cut and serve immediately.

Notes - You can bake in a regular baking dish about 8 or 10 inches. Depending on thick you want your cookie cake. Also for the arrowroot you can use one egg, or tapioca or potato starch.

Recipe Provided by @purelytwins

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