Vegan Chocolate Chip Skillet Cookie

Ingredients

• 130 gnatural almond butter
• 4 tbsppure maple syrup
• 1¼ tbspground flaxseed
• 30 mlwater
• 100 goat flour
• 1scoop plant protein powder
• ¾ tspbaking powder
• 1 tspvanilla extract
• ¼ tspsalt
• 50 gdairy-free dark chocolate (70%)

Method

1. Preheat the oven to 175°C (350°F) with a rack in the centre. Lightly oil a 20 cm (8 inch) oven-safe skillet or cake tin.

2. Mix the ground flaxseed and water and leave 5 minutes to thicken.

3. In a bowl, stir the almond butter, maple syrup, vanilla and flax mixture until smooth.

4. Add the oat flour, plant protein, baking powder and salt and stir into a soft dough, then fold in the chopped dairy-free chocolate.

5. Press the dough evenly into the skillet.

6. Bake for 18 to 20 minutes, until golden at the edges and just set in the centre.

   20 min timer

7. Cool in the skillet for 15 minutes, then cut into 8 wedges. The handle stays hot for a while.

Storing and reheating

Keeps 3 days.