Vegan Gluten Free Skillet Chocolate Chip Cookie Nadiaођ Preheat the oven to 180c 160c fan 350f. create the flax egg by mixing 1 tbsp milled flaxseed with 3 tbsp water in a small bowl . leave to set for 10 minutes. in a large bowl, mix together the ground almonds, oat flour, brown sugar, baking powder and salt. pour in the melted spread, milk, vanilla and the set flax egg. Preheat oven to 350f (180c). lightly grease or spray a 6 inch (15 cm) cast iron skillet. in a food processor, process the oats into a fine flour. add the remaining ingredients except the chocolate chips and process, using on off pules, until completely blended and smooth.
Single Serving Chocolate Chip Cookie Nadia S Healthy Kitchen Instructions. preheat the oven to 375°f. in a mixing bowl, combine all ingredients except the chocolate chips; mix and knead the dough together. now add in the chocolate chips and mix the dough again to incorporate them. press the cookie dough into a greased 6.5 inch cast iron skillet. Now, grease your 8 inch cast iron skillet with avocado oil. press the cookie dough into the skillet. bake at 350 degrees for 20 25 minutes or until the edges are golden brown. allow the skillet cookie to cool for 10 minutes before serving. if desired, add ice cream and flaky sea salt on top. Preheat the oven to 350 degrees f and spray an oven proof skillet with cooking spray. in a large mixing bowl, beat together the sugar and oil. once fluffy, beat in the flax eggs and maple syrup until smooth. add the remaining ingredients (minus the chocolate chips) and beat together to form a thick cookie dough. Instructions. preheat oven to 350 degrees. lightly grease an 8 inch cast iron skillet with vegan buttery spread. in a small bowl, whisk together the gluten free flour mix, sea salt, baking soda, and baking powder. set aside. in a large bowl, cream the vegan buttery spread, granulated sugar, and brown sugar until light and fluffy.
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