Best S'mores Cookie Skillet
No bonfire? No problem. I've got you covered with this gluten and dairy-free S'mores Cookie Skillet. An irresistible combo of crumbly cinnamon cookie, gooey melted dark chocolate and perfectly golden mini marshmallows.
Equipment
- 8" cast iron skillet (or any oven-safe pan)
- medium bowl
Ingredients
- ½ cup refined coconut oil, melted
- ½ cup coconut sugar (sub brown sugar)
- ¼ cup Lakanto monkfruit sweetener (sub white sugar)
- 1 egg
- 1 tsp vanilla extract
- 1 ½ cups oat flour (I used store-bought but homemade should work too)
- 1 tsp cinnamon
- ¼ tsp salt
- 1 tsp baking soda
- ½ cup dairy-free dark chocolate chips (more as needed)
- ½ cup mini marshmallows (more as needed)
Instructions
- Preheat oven to 350F and grease an 8' cast iron skillet or other oven safe pan/dish.
- Add coconut oil and sugars to a medium bowl and mix until combined. Add in egg and vanilla and stir again.
- Add in baking soda, salt, cinnamon and oat floar and mix until just combined.
- Spread dough into prepared skillet. Bake for 20 minutes.
- Turn the oven heat up to 450F. Remove the skillet from the oven and add a layer of chocolate chips and then a layer of marshmallows. Once oven is up to temp, place the skillet back in and bake for 3-5 more minutes until the marshmallows are golden and chocolate is melty.
- Let cool for a few minutes and then dig in with a spoon!
Notes
This tastes best when eaten immediately. For leftovers, I recommend heating it up in the microwave for a few seconds before eating.