PALEO MOLASSES-FREE GINGERBREAD COOKIE SKILLET
Wow… happy DECEMBER! Can you believe it!? Seriously November FLEW by. But hey, time flies when you’re having fun. From taking on BGC full-time, starting work with Freedom Bar, fun Thanksgiving festivities with my family, lots of recipe testing (most noteworthy – this paleo gingerbread cookie skillet) and everything in between, I definitely had a lot of fun. There was a lot of work, but also a lot of FUN.
That’s the most amazing thing since going full-time entrepreneur and embracing it for all that it is this past month – it’s been hard work, but it’s been incredibly fun. It’s made me realize that this is TRULY what I’m meant to do. Because when you find the right path for you, work starts making you insanely happy and you get excited to do it every day. I feel beyond blessed and grateful after my first month of the #girlboss life down.
Okay, now onto this paleo gingerbread cookie skillet. One of the ways I keep myself sane working long days for myself is switching up what I do. I break up my days between writing, content curation, business calls, holistic health studying and recipe testing. This was one of those times a few days ago where I had put time aside to recipe test but had no clue what to make… but then it just hit me and I was like OK YUP paleo gingerbread cookie skillet is going DOWN.
But you see I had never made a cookie skillet before so I was a tad bit nervous that it would crash and burn and although I get it’s called recipe “testing” for a reason, I just hate when things don’t turn out. So I crossed my fingers and send good vibes into the universe and let me tell ya – it WORKED.
Because this paleo gingerbread cookie skillet is probably one of the best things I have ever made in my entire life and I just can’t wait for ya’ll to experience it. Topped with honey coated pecans, extra honey drizzle and coyo coconut yogurt? GIMME. Seriously, don’t even plan on sharing this.
Happy holidays and happppyyyy baking!!!
Paleo Molasses-Free Gingerbread Cookie Skillet
The perfect healthy holiday treat or decadent breakfast!
2/3 cup almond butter can sub any nut butter
1/4 cup honey
1/4 cup + 1 Tbsp melted coconut oil
2 tsp pure vanilla extract
1 cup almond flour
1/4 tsp baking soda
1/4 tsp salt
3/4 tsp nutmeg
1/2 tsp allspice
1/2-1 tsp ground ginger depending on how gingery you like things!
1/2 tsp ground cloves
2 1/2 tsp cinnamon
3/4 tsp cardamom
1 cup chopped pecans optional add-in
3 Tbsp honey
1/4 cup chipped pecans
Preheat your oven to 350 degrees Fahrenheit and prepare a 6 inch skillet with coconut oil.
In a large bowl mix the egg, nut butter, honey, melted coconut oil and pure vanilla extract.
In a separate bowl combine the almond flour, baking soda, salt and spices. Stir until fully mixed.
Add your dry ingredients to your wet ingredients and mix well.
Add in the optional pecans and stir once again. Note, the batter will be quite sticky!
Place batter in your skillet and spread out evenly.
Bake for 15-18 minutes.
While baking mix your honey and pecans for the topping! Top with coconut yogurt or dairy free ice cream and enjoy!