Here is an easy way to make a homemade and meaningful gift that is also a better-for-you version of a good old classic.
This idea sparked when I saw these awesome cast iron and mini cast iron skillets on the H-E-B shelves. This super easy and delicious skillet cookie was shared with us from Rocco DiSpirito and I thought how fun would it be to make it for the festive season?!
Tip: Make sure the cookie and skillet are completely cool before wrapping. If you do not have the clear wrap, parchment paper is a good alternative!
Rocco DiSpirito’s Chocolate Chip Skillet Cookie
- 1 stick unsalted grass-fed butter, at room temperature, +1 tablespoon for the skillet
- 1/4 cup brown sugar erythritol Can also use granulated Stevia or granulated monk fruit sugar
- 1/4 cup granulated erythritol Can also use granulated Stevia or granulated monk fruit sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp Celtic sea salt
- 1/2 tsp baking soda
- 1 1/2 cups almond flour
- 1 cup stevia-sweetened dark chocolate baking chips
- Preheat oven to 350. Grease a 10-inch cast-iron skillet with the 1 tablespoon butter.
- In a bowl, with an electric mixer, beat the butter, brown sugar erythritol, and granulated erythritol until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla and salt and mix to combine.
- Add the baking soda and almond flour and mix until just incorporated. Add the chocolate chips and stir to combine using a rubber spatula.
- Pat the cookie dough into the skillet and bake until golden brown and the middle is almost set, about 25 minutes. Let cook for 10 minutes, cut into wedges, and serve.
Please send us photos of your homemade gifts this year and we will share them with the community. You can email us at firstname.lastname@example.org
This article is sponsored by H-E-B.