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–+ servings

Gluten Free Peanut Butter Cup Cookie Skillet

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Servings: 6

Ingredients

  • 2 whole Eggs
  • 1/2 cup Coconut Sugar
  • 1/2 cup Creamy Peanut Butter
  • 1 tsp Vanilla Extract
  • 3/4 cup Almond Flour
  • 1/2 tsp Baking Soda
  • 1/2 tsp Sea Salt

Dark Chocolate Peanut Butter Cups

  • 1/2 cup dark chocolate
  • 1 tsp coconut oil
  • 1/4 cup creamy peanut butter
  • 2 tbsp vanilla protein powder
  • 1 tbsp pure maple syrup
  • 1 tbsp melted coconut oil

Instructions

  • Make homemade peanut butter cups first
  • Melt chocolate with a pinch of coconut oil
  • Spoon a bit to coat the bottom of a mini muffin liner, and tilt to the sides to allow chocolate to run up the sides
  • Place in the freezer for 10 minutes until chocolate is hardened
  • Mix pb filling ingredients together
  • Press into hardened chocolate base, then top with more melted chocolate, and back to the freezer for 15 minutes until firm to the touch
  • Grease and 8″ cookie skillet with nonstick spray or coconut oil
  • Whisk eggs & sugar together, then whisk in peanut butter & vanilla
  • Fold in dry ingredients, then chocolate chips
  • Top with chopped peanut butter cups
  • Bake at 350 for 20-22minutes, top with flakey sea salt and enjoy!
  • Store leftovers in the fridge. It tastes just as amazing cold!