“How would you feel if I told you that you could make a giant cookie in a pan? Well, hold onto your socks boys and girls… things are about to get real. Introducing the ultimate one-pan cookie. You can thank me later.” – Luke Hines, Australian Organic Ambassador
200g organic butter, chopped
2 cups almond meal
1 tsp vanilla powder
1/2 tsp ground cinnamon
1 egg, beaten
3 tbs crunchy peanut butter
100g dark chocolate, chopped
coconut yoghurt to serve
Preheat the oven to 180°C. Melt the butter and honey in an ovenproof frying pan. Remove the heat and leave to cool slightly.
Stir in the almond meal, baking powder, vanilla, and cinnamon.
Whisk in the egg to form a batter.
Dollop the peanut butter over the batter and scatter over the chocolate pieces, then transfer the pan to the oven and bake for 20-25 minutes, or until golden brown and crispy on the outside.
Serve warm in the middle of the table for everyone to share, topped with a generous dollop of coconut yoghurt.
This is a recipe from Smart Carbs by Luke Hines.
Published by Plum/Pan Macmillan Australia.
Image by Mark Roper.
Food styling by Lee Blaylock.