Skillet Mini Egg Cookie

A delightful treat that’s sure to satisfy your sweet cravings! Made with love and bursting with colourful Mini Eggs, this cookie is a feast for the eyes and the taste buds.

Cooking Time 15 to 22 minutes

Skill Level Medium

Serves 1 mini skillet to serve 2-3

Ingredients

4 tbsp smooth almond butter
4 tbsp brown sugar or coconut
2 tbsp milk
Splash of vanilla
2 tbsp buckwheat flour or plain flour

1 tbsp oat flour (Mornflake Oats blended)
2 tbsp syrup
Pinch salt
1/6th tsp bicarbonate of soda
2 tbsp choc chips

Mini Eggs to top

Shop the ingredients

Creamy Superfast Oats

4 x 3kg pack

Other pack sizes are available

Add to cart £16.00

6 PACKS

Gluten Free Porridge Oats

6 x 600g pack

Add to cart £15.00

Method

Mix together the almond butter and sugar until you have a paste. Add the vanilla and 2 tbsp milk.
Add the flours, salt and a sprinkle of bicarb and mix through well until you have a floury dough.
Add the syrup and mix well until you have a cookie dough.
Add the chocolate chips, press into a skillet or oven-safe dish and put in the freezer for a couple of minutes.
Preheat the oven to 170°C.
Add the skillet/ dish to the oven when preheated and bake for 10-12 minutes.
Remove from the oven, then turn up to 200°C.
Press down the middle of the cookie with your fingers, add your mini eggs to the top, and bake for another 5-10 minutes.
Remove when it’s slightly risen and going golden brown.
Press down the middle with your fingers again and leave to sit for a couple of minutes.
Serve on its own or with milk/ ice cream.

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