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Grain-Free Vegan Skillet Cookie

Grain-Free Vegan Skillet Cookie

I AM A GRAIN-FREE ADVOCATE. Hear me out.

By now, most of us are aware that gluten causes inflammation. When people with psoriasis, autoimmune diseases, digestive issues, and acne remove gluten from their diet, it’s shown that their symptoms can improve.

Eliminating gluten-containing foods might not be enough though. A lot of gluten-free products are still cross-contaminated with gluten (sometimes produced in factories that produce gluten-containing goods). Also, gluten-free doesn’t necessarily mean anti-inflammatory or ‘toxic-ingredient’ free. Many ingredients are still highly processed.

Gluten alternatives like corn, soy, quinoa and rice can still damage the lining of your gut and cause some inflammation. Because of this, I simply just like to avoid all grains. As someone who has struggled with their digestive health and acne, I don’t want to mess with inflammation anymore.

*Read The Plant Paradox for more information regarding grains, gluten and all of the in between

The majority of desserts that I make are grain-free; and I’ve recently been playing around with vegan baking as well because I’m finding that I don’t enjoy eating meat or including animal products in my recipes unless I know exactly where it came from and how the animals were raised (purchasing meat from local Farmers Markets or butchers is my preference). Hence, the GRAIN-FREE VEGAN SKILLET COOKIE. See below for the #details.

Grain-Free Vegan Skillet Cookie

In a bowl, combine the following and mix together.

¼ cup raw almond butter
¼ cup unrefined coconut oil
1/3 cup unsweetened organic applesauce
1 flax or chia egg
1 teaspoon pure vanilla extract
1 ½ cups almond or coconut flour (or nut flour blend)
1/3 cup coconut sugar
½ teaspoon baking powder
1/3 cup (or more, honestly) dairy-free dark chocolate chips

Preheat the oven to 350 degrees and grease a small cast-iron skillet or baking pan with coconut oil. After mixing all ingredients together, pour the dough into the skillet or baking dish and cook for 25-30 minutes, or until the edges are starting to brown and a fork comes out clean (maybe a small crumble or two). You can wait for 10-15 minutes until enjoying, but I didn’t :)

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