Coffee Cake Cookie Skillet {Almond Flour}
The gooey coffee cake skillet has a perfect sweet crisp crust yet is still easy to make. This soft and fluffy coffee cake is sprinkled with a sweet cinnamon crumble topping that melts in your mouth.
Servings: 8 slices
Equipment
Ingredients
Coffee Cake
- 1 egg room temp
- 1/4 cup almond butter smooth
- 1/4 cup butter(or vegan butter) room temp/softened
- 1 1/2 cup almond flour 180g
- 2/3 cup coconut sugar
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
Streusel Topping
- 1/2 cup almond flour
- 3 tbsp coconut oil melted
- 1/4 cup coconut sugar
- 1 tsp espresso powder optional
Instructions
Streusel Topping
- First you will make the streusel by combining the almond flour, espresso powder melted coconut oil, and coconut sugar.
- Once combined, freeze while you make the coffee cake cookie portion.
Coffee Cake Cookie
- In a bowl, whip the butter with a hand mixer. Slowly add the egg and almond butter. Combine until smooth.
- In a separate bowl, whisk together the dry ingredients –almond flour, coconut sugar, cinnamon, and baking soda.
- Next, combine both the wet and dry ingredients.
- Chill the dough in the freezer for 20 minutes
- Remove your dough from the freezer and grease a 9-inch round cast iron skillet. Press the cookie down and fill the skillet to the edges
- Sprinkle the streusel mixture on top as evenly as you can. Form bigger chunks if preferred.
- Bake 350 F for 20 minutes.