PB & J Cookie Skillet
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Serves: 4
Prep: 10 minutes
Cook: 20 minutes
Ingredients
100 g Butter, chopped
50 g Natvia (1/4 cup)
0.5 teaspoon Molasses
95 g Peanut butter (1/3 cup)
1 teaspoon Vanilla extract
1 Egg
0.5 teaspoon Baking powder
150 g Plain flour (1 cup)
0.33 cup Natvia Raspberry Jam
Spray oil
Method
- Preheat oven to 180ºC.
- In a saucepan, add butter, Natvia, molasses and peanut butter. Warm over a medium to low heat for 3-5 minutes, until mixture has melted. Set aside for 10-15 minutes to cool.
- Stir in vanilla extract and egg. Add flour and baking powder and mix to form a dough.
- Prepare a small skillet by spraying with the spray oil. Press cookie dough into the pan, making small indents in the dough for the jam.
- Using a teaspoon, pour jam into the indents, swirling around.
- Bake cookie for 20-25 minutes. Serve warm and serve with yoghurt.
| Carbs | Pro | Fats | Energy KJ | Calories | |
| 30g | 9.5g | 30g | 1800 | 428 |
