Veggie Shakshuka -Baked Eggs GF, DF, Vegetarian

January 24, 2017

Greek Salad Hummus (GF, DF, V, Vegetarian)

January 24, 2017

Flourless Chocolate, Peanut Butter & Maca Skillet Cookie (GF, DF, Vegetarian)

January 24, 2017

Nothing says love like chocolate and cookies, am I right?  And why not combine the two, just in time for Valentine’s Day! I wanted to create something that could be made in one bowl, one pan and be ready fast (clocking in at under 20 minutes)!  This cookie is flourless and uses protein powder instead to create a light and fluffy cookie with perfectly crisp edges, cake like soft texture and molten pools of chocolate. In addition to some healthy plant-based protein, I added maca powder which is known to be one of the world’s superfoods and is rich is vitamins B, C and E.  It’s also known to boost libido and strengthen endurance which is just perfect for Valentine’s Day, if you know what I’m sayin’?

I don’t know what it is about tiny skillets, but they make me want to do a little happy dance.  Here I used a 6 inch skillet I bought at Cost Plus but have also made this in a slightly larger one and it turns out perfectly delicious (it just won’t rise all the way to the top like the smaller one does).  Trust me, I normally don’t recommend going out and buying a bunch of useless tools and gadgets, but this little baby is just perfect for this and also for heating up small things like eggs, sauces, and baby omelettes.  And it takes up no space at all so really there is no excuse not to have one! Food just tastes better when it comes in small individual size portions for some reason.  This cookie is perfectly acceptable for one but probably better for two.  If you don’t have a main squeeze, you should make this for yourself or for you and your girlfriends or boyfriends with a heavy dose of wine and ice cream on the side.

My husband and I have been married for nearly 20 years (crazy, right?), so we usually don’t go out on Valentine’s Day.  I usually make a special meal that all of us will enjoy like a chili or soup or sometimes I’ve done fondue which is fun but not healthy.  We always follow up our meal with chocolate.  Last year I made a chocolate mousse but this year, I’ll definitely be making this cookie. Maybe we’ll even top it with our favorite ice cream to be extra fancy!

All mixed up and ready to be poured into the skillet!

Pour into skillet and lick the whisk like I did while this was baking.

Top with some festive Valentine’s Day banners like I did here.

*The red one is colored with beet powder!

Fresh from the oven!

Ingredients (you will need a small oven proof skillet or a small 6 inch cast iron pan)

3 T coconut sugar

2 t granulated sugar* (or turbinado sugar)

2 T maca powder

1/4 t baking soda

1/2 t baking powder

2 T vanilla protein powder (I use Ka’Chava tribe or Shakeology)

1/4 t salt

*1 T beet powder (optional but it will give the batter/cookie a naturally colored red tint)

3 T avocado oil (may sub coconut or olive oil)

1 egg

1 t vanilla

2 heaping tablespoons creamy nut butter of your choice (I used cashew butter)

2 T chocolate chips or chocolate chunks (I used 2 squares of a chocolate bar chopped into large chunks)

      *Colored with beet powder

Preheat oven to 350F.  In a bowl combine the first 7 ingredients and mix together thoroughly.  Then add the next 4 ingredients and stir gently to combine. Fold in the chocolate chips or chunks as desired.

Bake for 18-21 minutes until the outside edges are crispy and the center has set and no longer wiggly (that’s a technical term people!).  Mine took 21 minutes in the 6 inch pan (since it’s deeper) but less in a larger pan, so just keep that in mind.

Once out of the oven, I sprinkled mine with a little flaked sea salt.

*you may omit if you are cutting out refined sugars