Honey Peanut Butter Skillet Cookie
1 cup almond flour
2 tablespoons coconut flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup Peanut Butter & Co. The Bee's Knees
2 tablespoons honey 1 egg 1/4 cup oil (I used grapeseed but coconut oil should work)
1 tablespoon vanilla almond milk
1/2 cup mini peanut butter cups
Optional: vanilla ice cream, melted chocolate, and more Peanut Butter & Co. The Bee's Knees
Preheat oven to 350˚F degrees. Combine almond flour, coconut flour, baking powder, and salt in a medium bowl. In separate bowl, combine Peanut Butter & Co. The Bee's Knees, honey, and vanilla almond milk. Add the dry ingredients to the wet ingredients and stir until well combine. Pour mixture into a small cast iron skillet. Add mini peanut butter cups on top and bake for about 15 minutes, making sure still it is still gooey in the middle, but crisp around the edges. Top with vanilla ice cream. Drizzle melted chocolate and more Peanut Butter & Co. The Bee's Knees on top.
Total Time: 25 minutes
Yield: 1 skillet cookie
Created for Peanut Butter & Co. by Kathryn of @oatpower.