Sweet and Salty Banana Chocolate Chunk Cookie Skillet (Vegan, Gluten Free, Refined Sugar Free)

Happy Monday! Super busy day today so far! I'm editing photos, answering emails and doing homework... but I had to stop to make this cookie skillet that has been at the front of my brain all week. Aaaaannd, after it baked up as a success, I had to immediately share it so that y'all can enjoy it too :] It's a little sweet, a little salty, soft, gooey, tastes totally sinful and not "Monday" at all. This cookie skillet is basically a glorified baked oatmeal, so honestly it can pass for breakfast! You can swap the chocolate chips for berries too, if you prefer. On top of that positivity bomb I just dropped on you, it is vegan, gluten free, refined sugar free, and can be whipped up in one bowl... by hand! I promise! This is totally a TREAT and not a TRICK (see what I did there?). I know, I know. I'm your hero ;]

Ingredients

• 1 very ripe banana
• 2 tsp vanilla
• 1/3 cup raw almond butter (can probably sub roasted or any other nut butter)
• 1/4 cup pure maple
• 1 cup oat flour
• 1/4 cup almond flour
• 1 teaspoon baking soda
• Pinch of pink salt (can sub sea salt)
• A heap of dark chocolate chopped into chunks

Directions:

Preheat the oven to 350 degrees. Spray a cast iron skillet with coconut oil non stick spray and set aside. In a large bowl, mash the banana with a fork until it is a pureed consistency with little to no chunks. Whisk in almond butter, maple and vanilla. Add oat flour, almond flour, baking soda and salt. Whisk to combine. Transfer the batter to the prepped cast iron skillet and smooth evenly with a spatula. Top with dark chocolate chunks. Bake for 12 to 15 minutes or until it starts to take on a golden brown color, but keeps a soft center.

xoxo

Chocolate Almond Butter Banana Brownies (Vegan, Gluten Free and Refined Sugar Free!)

Heyyy! Long time no post! Things have been craaazy in both good and not so good ways (oh life). Anyway, I am currently studying for a Holistic Nutrition certification, which is really exciting for meee :] Because of life events, I am a little behind and I have been busting my buns which hasn't left much time for my blogging passion project. Anywho, I wanted to share this recipe because it turned out soooo good and I couldn't keep it to myself. Now back to the grind! Wish me luck!

Chocolate Almond Butter Brownies

Ingredients

• 2 ripe bananas, smashed
• 1 cup + 3 tblsp creamy or crunchy raw or natural almond butter ( I used Trader Joe's Raw)
• ⅓ cup pure maple
• 2 tsp. vanilla extract
• 1/4 cup unsweetened non dairy milk (I used cashew)
• 1 tsp. cinnamon
• ½ tsp. salt
• 1 tsp. baking soda
• ½ tsp. baking powder
• 1 cup oat flour 
• 1/4 cup almond flour 
• 1/4 cup cocoa or cacao
• Dark chocolate chunks or chips (I used Trader Joe's 72% dark chocolate bar)

Would you look at that batter?!

Instructions:

Preheat oven to 350. Line an 8x8 square baking dish with parchment paper and set aside. In a large bowl, smash the banana until it resembles a puree. Mix in 1 cup almond butter, maple syrup, vanilla, and almond milk. In a separate bowl, whisk together oat flour, cinnamon, baking soda, baking powder, salt, almond flour and cocoa. Add to wet ingredients and mix until just combined. Pour into your prepared baking dish. Dollop the 3 remaining tablespoons of almond butter over the top and use a knife to swirl into the batter. Top with your chopped chocolate or chips. Bake for 25 to 30 minutes or until a knife inserted comes out with moist crumbs. Don't overbake! You want these to be dense and moist.

While these are good warm from the oven, I actually prefer them the next day. Somehow the banana flavor becomes more pronounced after these have "rested" and cooled. Enjoy with a nice cup of tea or a big glass of cold almond or cashew milk!

xoxo