Are you ready to indulge in a dessert that’s not only delicious but also aligns with your Paleo lifestyle? Introducing the Paleo Apple Pie Snickerdoodle Skillet Cookie—a mouthwatering treat that combines the warm, comforting flavors of apple pie with the irresistible sweetness of snickerdoodles, all baked to perfection in a single skillet! This recipe is not just easy to make but also perfect for sharing with family and friends. With a prep time of just 15 minutes and a bake time of 25, you’ll be savoring this delightful dessert in no time. Get ready to impress your taste buds and those of your guests with this unique twist on a classic favorite!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Paleo
Serves: 8 servings
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup coconut sugar
- 1/4 cup ghee or coconut oil
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 apple, diced
Instructions
- Preheat the oven to 350°F (175°C). Ensure you have a 10-inch cast-iron skillet or oven-safe skillet ready for baking.
- In a large mixing bowl, combine almond flour, coconut flour, coconut sugar, baking soda, and ground cinnamon. Whisk the dry ingredients thoroughly to eliminate any lumps and ensure even distribution.
- In a separate bowl, melt the ghee or coconut oil. Allow it to cool slightly, then add eggs and vanilla extract. Whisk these wet ingredients until well combined and smooth.
- Pour the wet ingredients into the dry ingredient mixture. Stir with a spatula or wooden spoon until a cohesive cookie dough forms. The texture should be slightly sticky but manageable.
- Grease the cast-iron skillet with a small amount of ghee or coconut oil to prevent sticking.
- Press approximately two-thirds of the cookie dough evenly into the bottom of the skillet, creating a smooth base layer.
- Sprinkle the diced apple pieces evenly across the cookie dough base, ensuring they are distributed throughout the surface.
- Crumble the remaining cookie dough over the top of the apples, creating a rustic, uneven topping that partially covers the fruit.
- Sprinkle additional cinnamon on top for extra flavor, if desired.
- Place the skillet in the preheated oven and bake for 22-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let the skillet cookie cool for 10-15 minutes. The cookie will continue to set as it cools.
- Serve warm, optionally topped with dairy-free vanilla ice cream or whipped coconut cream. Cut into wedges directly from the skillet.
- Store any leftovers covered in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.
Tips
- Choose the Right Apples: For the best flavor, opt for a mix of sweet and tart apples, such as Granny Smith and Honeycrisp, to create a balanced taste in your skillet cookie.
- Don’t Overmix: When combining the wet and dry ingredients, be careful not to overmix the dough. A few lumps are perfectly fine; this will help maintain a tender texture.
- Grease Generously: Make sure to grease your cast-iron skillet well with ghee or coconut oil. This will ensure easy removal of the cookie after baking and prevent any sticking.
- Add Extra Cinnamon: If you love cinnamon, feel free to sprinkle some extra on top before baking for an aromatic and flavorful finish.
- Serve Warm: This skillet cookie is best enjoyed warm. Consider serving it with a scoop of dairy-free vanilla ice cream or whipped coconut cream for an extra indulgent treat.
- Storage Tips: If you have leftovers, store them covered in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to enjoy the gooey goodness again!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 18g
Protein: 7g
Fat: 23g
Saturated Fat: 8g
Cholesterol: 55mg
