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Even though it’s January and we are eating clean as a family and staying away from processed foods, refined flours and sugars and gluten, the kids are still looking for a little treat. And mom might be too;-)

Maple Syrup and Coconut Palm sugar are 2 natural sweeteners that do not spike your blood sugar like other refined sugars do. I love creating recipes that taste great but are also healthy. The whole idea is to not feel deprived but still eat foods that help to get rid of inflammation. This skillet cookie accomplishes that!

You won’t even believe how yummy this guilt free dessert is! Get out lots of spoons and share! Just be careful not to eat the whole thing on your own;-)


Chocolate Chip Cookie:

2/3 cup almond butter

3 tbsp maple syrup

4 tbsp coconut palm sugar

1/4 cup almond flour

2 tbsp tapioca flour

2 eggs

1 tsp vanilla

1 tsp sea salt

1/2 tsp baking soda

1/2 cup dark chocolate chips

Vanilla Nice Cream

2 cans coconut milk

1/2 pitted dates (softened in hot water)

3 tbsp maple syrup

1 tsp vanilla extract

1 tsp vanilla bean or vanilla bean powder

1 tsp sea salt


Preheat oven to 375 degrees. Grease an 8-10″ cast iron skillet with coconut oil or grass fed butter.

In a food processor or blender, combine almond butter, maple syrup, coconut palm sugar, almond flour,  tapioca flour, eggs, vanilla, salt and baking soda. Stir in the chocolate chips. Pour the cookie dough into the skillet and spread evenly. Sprinkle with a few more chocolate chips. Bake for 15 minutes, or until it is brown on top and a toothpick comes out clean. Enjoy warm!

For the Vanilla Nice Cream:

Combine all ingredients in a food processor. Pour into a metal bowl and put in the freezer. Stir every 15-20 minutes with a spatula, until ice cream reaches desired consistency. Serve on top of the Chocolate Chip Skillet Cookie, or enjoy on it’s own!