Maple Apple Cinnamon Skillet Cookie

Name: Maple Apple Cinnamon Skillet Cookie
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 tablespoons coconut oil; 1/3 cup granulated sugar; 1 egg; 1 tablespoon maple syrup; 1/3 cup all-purpose flour; 1/4 teaspoon baking soda; 1/8 teaspoon salt; 1/4 teaspoon cinnamon; 1/4 cup rolled oats; 1/2 small apple, chopped; 2 teaspoons coconut oil; Remaining 1/2 of small apple, chopped; 1 teaspoon cinnamon

By: Sammi Haber Brondo | NYC Dietitian

There’s little better than the warm, gooey deliciousness of a skillet cookie. It’s basically a freshly baked cookie right out of the oven… but made bigger and placed into a skillet. Add some seasonal sautéed apples on top and talk about cozy!

This recipe is based off one of my favorite all time recipes, my original Chocolate Chip Skillet Cookie.

What I love about skillet cookies - aside from how delicious they are - is how easy they are to make. Because you’re only making enough for one individual skillet, there’s no rolling the dough or crazy mixing involved. I find skillet cookies so much easier to make than regular cookies.

And, if you’ve never had sautéed apples, you’re in for a serious treat. Not only are sautéed apples one of the best fall smells ever, but they also heighten the sweetness of the apples in the most amazing way. My puppy, Billie (who is extremely spoiled - I know), won’t eat a piece of a regular apple, but looooves sautéed apples So there ya have it.

This skillet cookie is served best when eaten immediately after baking, straight from the skillet with a fork and shared with someone else (or eat alone if that’s what you’re feeling, definitely no judgment here!). I love it with a little vanilla ice cream on top. It tastes like a decadent dessert from one of your favorite restaurants, but made at home, in 20 minutes.

Plus, all the ingredients in this skillet are simple and can be easily substituted. I’d bet you already have most of them - if not all - already in your kitchen.

Hope you enjoy this warm, gooey deliciousness as much as I did!

TOP TIPS

Coconut oil: if you don’t have coconut oil on hand, use softened, unsalted butter in a 1:1 substitution.
Granulated sugar: granulated sugar can be easily swapped 1:1 for brown sugar. It’ll give the cookie a more golden color, too. I actually prefer brown sugar in this recipe, but didn’t have any at home when I was making it. It’s still super delicious either way.
Egg: if you don’t have eggs at home or want to make this egg free, swap the egg for a flax egg. To make a flax egg, mix 1 tablespoon of ground flax with 3 tablespoons water and let it sit for at least 15 minutes until it gels a bit.
Maple syrup: the maple syrup in this recipe makes the cookie super sweet. I wouldn’t recommend swapping it for honey here because you’ll lose that delicious maple flavor. But, if you want the cookie a little less sweet, try adding 1-2 teaspoons of maple syrup instead of the full tablespoon. It won’t affect the texture at all.
Baking time: baking the skillet for 14 minutes gives you a finished cookie that’s still a gooey on the inside (my personal preference). For a cookie that’s more cooked through, let it bake for 15-16 minutes. Note that because this is a small skillet, any longer than 16 minutes will totally overcook the cookie. You can insert a knife into the center to see how cooked through it is, but note that it will continue to cook a little when cooling once you remove it from the oven.

Did you try this recipe? Mention @Veggiesandchocolate or tag #Veggiesandchocolate I’d love to see your creations!