ROCKY ROAD COOKIE SKILLET! THE EASIEST AND BEST CHOCOLATE CHIP COOKIE! Ok I know that’s a bold statement but seriously it’s BOMB. (Gluten free, oil free, dairy free) The perfect sweet treat to keep the added sugar out of the holiday season with the help of Lily’s! #ad This chocolate is my favorite to use for sweet treats, because it tastes delicious but doesn’t have any added sugar! This skillet is crumbly, melt in your mouth and perfect for a crowd to share. You can make these as bars if you don’t have a skillet! P.S. Lily’s has an awesome giveaway going on right now awarding 50 people some chocolate – here are the rules to enter:
1. Follow @lilys_sweets
2. Enter giveaway here – www.lilys.com/pages/promo
That’s it! @lilys_sweets will reach out to winners after the giveaway ends on 12/12! Good luck!
Recipe: Chocolate chip cookie skillet:
Use a small cast iron skillet (or a baking pan)
1.5 cups oats ground into a flour, 1/2 teaspoon baking soda, 1 teaspoon baking powder, 1/4 teaspoon salt, 1/4 cup coconut sugar, 1/4 cup raw cane sugar, 1 teaspoon vanilla, 2 tablespoons tahini, 2 eggs, 1 bar @lilys_sweets chocolate cut into chunks, 1/2 cup mini marshmallows.
Preheat oven to 350. Mix oats, salt, baking soda, and baking powder in a medium sized bowl until well blended. In a separate bowl, mix together sugars, vanilla, tahini and eggs until smooth. Add wet ingredients to dry ingredients. Mix together until becomes a thick batter. Add chocolate chunks. Pour into a greased 6 inch cast iron, or a small brownie pan. Sprinkle marshmallows over the top. Bake for 25-30 minutes until firm. •
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