White Chocolate Gingerbread Skillet Cookie (Vegan, Gluten Free) (Edit recipe)

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This chewy and fudgy gingerbread skillet cookie with white chocolate chips is quick, easy, and so decadent! Made with simple ingredients, it's the perfect holiday dessert. Top with your favorite ice cream for a heavenly treat.

PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

10

Serves: 8

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Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to 350 degrees, and grease a 9-inch oven safe skillet.
  2. In a large mixing bowl, add coconut sugar, almond butter, avocado oil, almond milk, molasses, and vanilla extract. Whisk to combine.
  3. Add gluten free flour, gingersnap spice, and salt, and stir until a thick dough forms.
  4. Fold in white chocolate chips.
  5. Press the dough into the skillet in an even layer.
  6. Bake for 20-25 minutes until the edges are golden brown, and the center is just set. The dough will look soft in the center but will firm up as it cools.
  7. You can cool completely before cutting and enjoying. I personally like to cool for 10 minutes then add scoops of my favorite ice cream so it melts a bit into the cookie, and enjoy warm.

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About This Recipe

Show nutritional information
This is our estimate based on online research.
Calories:422
Fat:27 g
Carbohydrates:42 g
Protein:7 g
Cholesterol:0 g
Sodium:168 mg
Fiber:2 g
Sugars:20 g
Sugar Alcohol:0 g
Calculated per serving.
Cookies Dairy Free Egg Free FODMAP Free Gluten Free Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Vegan Vegetarian

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