by Margaret S Garrett - Published 2 months ago

Chocolate Chip Skillet: Easy Breakfast Treat

This cookie skillet from Arman Liew's Clean Sweets might seem complicated, but it's actually easy and only takes about five minutes to make in the microwave. This vegan and gluten-free dessert allows you to enjoy a treat while staying mindful of your nutrition.

It's highly customizable: If you don't want a chocolate cookie, swap out the chocolate for cinnamon or nutmeg, and you'll have a gooey, melty snickerdoodle skillet. And because there are no eggs, you can underbake it to your liking.

Skillet Breakfast Cookie Recipe

Yields 1 serving

Ingredients:

¼ cup gluten-free quick oats
2 tablespoons gluten-free oat flour
1 tablespoon cocoa powder
½ teaspoon baking powder
1 tablespoon ground flax
1 scoop vanilla protein powder (32 to 34 grams, optional)
1 tablespoon coconut oil, melted (or substitute with another neutral-flavored oil)
1 tablespoon pure maple syrup
¼ cup (or more) milk of choice (dairy-free, if necessary)
1 to 2 tablespoons (or more) chocolate chips

Microwave Instructions:

In a microwave-safe bowl, combine the dry ingredients and mix well.
Add the melted coconut oil and maple syrup, and mix until a crumbly batter forms.
Using a tablespoon, add your milk of choice until a very thick batter is formed.
Stir in the chocolate chips, keeping a few aside for topping. Microwave for 2 to 3 minutes, or until cooked in the center.

Oven Instructions:

Preheat oven to 350°F. Lightly grease an oven-safe ramekin, mini skillet, or small baking dish and set aside.
Follow the microwave instructions and bake for 8 to 10 minutes, depending on the oven's power and your desired consistency.
This recipe also works with sugar-free syrup, as it's not the main binder.