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grain free gingerbread cookie skillet

Grain Free Gingerbread Cookie Skillet


  • Author: Liz Moody
  • Cook Time: 45 Minutes
  • Total Time: 45 Minutes
  • Yield: One Skillet
Scale

Ingredients

  • 3/4 cup well-stirred unsalted creamy almond butter⁣
  • 1/2 cup maple syrup ⁣
  • 1/4 cup molasses ⁣
  • 2 pasture-raised egg (can substitute flax eggs) ⁣
  • 2 teaspoons vanilla extract ⁣
  • 2 1/2 cups almond flour ⁣
  • 1/2 teaspoon fine grain sea salt ⁣
  • 1 teaspoon baking soda⁣
  • Zest of one orange ⁣
  • 1 teaspoon ground cinnamon ⁣
  • 1 teaspoon ground allspice ⁣
  • 2 teaspoons ground ginger ⁣
  • 1/2 teaspoon ground cloves ⁣

Instructions

  1. Preheat the over to 325 degrees Fahrenheit.
  2. Stir together all ingredients until smooth.
  3. Pour into a lightly greased 10” cast iron (if you use an 8” one or a 9×9” pan, that’s fine, you just will need to bake it a bit longer!).
  4. Spread out so it’s even, then bake until the edges are golden and the middle is just set (err on the side of under baking), about 30-35 min.
  5. Serve warm, with vanilla ice cream on top!
  • Category: Dessert

Keywords: Grain Free Gingerbread Cookie Skillet, Gingerbread Cookie Skillet, Liz Moody Cookie Recipes