INGREDIENTS:

MAKES 1 SMALL/MED SKILLET PAN COOKIE

• 1/2 CUP & 1 TSBP NODO PLAIN FLOUR
• 1/2 TSP BAKING SODA
• 6 TSBP RAPADURA OR COCONUT SUGAR
• 1/4 CUP COCONUT OIL, MELTED
• 1 LARGE FREE RANGE EGG
• 1/2 CUP MILK CHOCOLATE CHUNKS OR BUTTONS
• PINCH OF SEA SALT

METHOD

1. PRE HEAT OVEN TO 175C (FAN FORCED).
2. GREASE SMALL/MEDIUM SIZE CAST IRON OR SKILLET PAN WITH BUTTER
3. USE A WHISK TO WHISK THE COCONUT OIL, SUGAR, EGG UNTIL WELL COMBINED.
4. IN A LARGE BOWL, ADD THE GF FLOUR AND BAKING SODA. POUR THE WET INGREDIENTS INTO THE FLOUR AND FOLD SLOWLY TO COMBINE.
5. ADD THE CHOCOLATE CHUNKS AND SEA SALT AND FOLD THROUGH UNTIL JUST COMBINED.
6. POUR THE COOKIE BATTER INTO THE CAST IRON PAN.
7. BAKED IN THE OVEN FOR 12 MINS OR UNTIL GOLDEN BROWN AND FRAGRANT.
8. ALLOW THE SKILLET TO COOL ON A WIRE RACK FOR 10 MINS BEFORE SERVING.
9. SLICE WITH A SHARP KINIFE AND SERVE ON A PLATE OR BOWL, OR JUST ENJOY OUT OF THE PAN FOR EXTRA FUN!

SERVING SUGGESTIONS

WE LOVE SERVING WARM WITH ICE CREAM.

RECIPE CREATED BY @FOODDESIGNSTUDIO