We all know everything is better in miniature and well not quite miniature, these dreamboat cookies served in skillets make the most fun individual desserts.
The sweet and salty morsels studded with dark chocolate are made with coconut oil and best served warm with mountains of luscious Spring Sheep Milk Co. Vanilla Bean Gelato
I recently tried this gelato when I had a friend over who loves decadence but her tummy is no match for cow’s milk.
Not only is sheep’s milk easier on your stomach, it’s also luxurious, creamy and delicious. With flavour always my first priority, this gelato was a real find. Better still, I later found out it’s also small batch crafted with Madagascan bourbon vanilla and 100% farm fresh sheep’s milk from good old NZ. Even more reason to try it.
1½ cups plain flour
1 teaspoon baking soda
¾ cup brown sugar
½ cup golden caster sugar
1 teaspoon vanilla extract
⅔ cup almond butter
175g coconut oil, melted
220g dark chocolate, chopped
¾ cup salted pretzels
Sea salt for sprinkling
Spring Sheep Milk Co. Vanilla Bean Gelato to serve
Preheat oven to 180°C.
In a large bowl mix flour, baking soda, sugars, egg, vanilla, almond butter and coconut oil. Add chocolate and pretzels and mix to combine.
Divide the mixture between 6 x 12.5cm heavy-based ovenproof skillets and press to cover the bases evenly, coming two-thirds up the sides of the pans.
Cook for 18-20 minutes or until golden brown and still slightly soft in the centre. Allow to cool slightly and serve with Vanilla Bean Sheep Milk Gelato.
I’ve created this post with Spring Sheep Milk Co, but as always all opinions are my own.