YOUR SOLIN GENERATED RECIPE
Warm Chocolate Chip Skillet Cookie
Oat and hemp-based dough baked in a cast-iron skillet until the edges are golden and the dark chocolate chips melt into gooey pools.
INGREDIENTS
0.5 cup non-fat Greek yogurt
0.5 cup liquid egg whites
3 tbsp hemp hearts
0.25 cup oat flour
1 tbsp dark chocolate chips
1 tbsp maple syrup
0.5 tsp vanilla extract
0.5 tsp baking powder
0.13 tsp sea salt
PREPARATION
Preheat your oven to 350°F and lightly grease a 6-inch cast-iron skillet with a touch of coconut oil or ghee.
In a medium mixing bowl, whisk together the non-fat Greek yogurt, liquid egg whites, maple syrup, and vanilla extract until the mixture is completely smooth.
Add the oat flour, hemp hearts, baking powder, and sea salt to the wet ingredients and stir until a thick, uniform dough forms.
Gently fold in most of the dark chocolate chips, reserving a few to place on top for a professional look.
Transfer the cookie dough into the prepared skillet and use a spatula to smooth the surface into an even layer.
Sprinkle the remaining dark chocolate chips over the top of the dough.
Bake for 22 to 25 minutes until the center is set to the touch and the edges have turned a beautiful golden brown.
Remove from the oven and let the skillet sit for 5 minutes to allow the cookie to firm up before serving warm.