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.
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.
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