Snickerdoodle Skillet Cookie with Ice Cream
October 18, 2022
This cast iron skillet cookie recipe is a soft and warm recreation of your favorite restaurant dessert. You'll have the whole table asking for more when you whip up this gluten free snickerdoodle cookie topped with keto vanilla ice cream.
A scoop of Primal Kitchen Snickerdoodle Collagen Fuel adds that delicious snickerdoodle flavor, plus 11g of collagen peptides.
Gluten Free Snickerdoodle Skillet Cookie
6 Tbsp Butter
⅓ cup Primal Kitchen Snickerdoodle Collagen Fuel
⅓ Cup Granulated Monk Fruit
1 ½ Cups Almond Flour
½ tsp Baking Soda
½ tsp Cream of Tartar
Additional Granulated Monk Fruit
Keto Vanilla Ice Cream
Cinnamon Caramel Sauce
Combine butter, collagen and ⅓ cup monk fruit in a food processor and blend. Add egg and combine. Add almond flour, baking soda, and cream of tartar and combine.
On a plate, add additional granulated monk fruit and cinnamon. Mix with a fork and then roll dough from food processor in the cinnamon mixture until coated.
Grease cast iron skillet with butter and add dough, forming it to the skillet. Bake at 350 F for 30 minutes.
Top with ice cream and caramel sauce, and enjoy!