Chocolate Peppermint Skillet Cookie (Low FODMAP)
- 100 grams butter, softened
- 2 tbsp coconut oil
- 1/4 cup almond butter
- 1 cup brown sugar
- 1 egg
- 1/4 cup low FODMAP milk
- 1 tsp peppermint extract
- 3 tbsp cacao powder
- 2 cups low FODMAP plain flour
- 1/2 tsp baking powder
- 1/2 cup chocolate chips
Preheat the oven to 180C and grease a large baking skillet.
In a large mixing bowl, cream together the softened butter, coconut oil, almond butter, egg and sugar.
Add in the milk and peppermint extract and whisk to combine.
Sift in the flour, cacao and baking powder and whisk until a smooth dough forms.
Add in the chocolate chips and fold them through until they are evenly distributed.
Spread the dough in the skillet until it is covered and even.
Bake int he oven for around 25 minutes or until crispy on the edges and your desired consistency in the middle (I like mine a little underdone).