Treats and Desserts
This is a cozy, better for you holiday dessert made with gluten free flour, warming spices, and rich chocolate. It's refined sugar free, perfectly portioned, and baked in a skillet for a soft center and crisp edges- ideal for clean eaters who still want a festive treat.
Gingerbread Hot Cocoa Skillet Cookie
Gingerbread Hot Cocoa Skillet Cookie
This is a cozy, better for you holiday dessert made with gluten free flour, warming spices, and rich chocolate. It's refined sugar free, perfectly portioned, and baked in a skillet for a soft center and crisp edges- ideal for clean eaters who still want a festive treat.
Ingredients
Dry Ingredients
- 1 cup Mightylicious gluten-free flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp ground ginger
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ⅛ tsp cloves
- ¼ tsp fine salt
Wet Ingredients
- ⅓ cup coconut sugar
- ¼ cup melted coconut oil or grass-fed butter
- ¼ cup maple syrup
- 1 egg (or 1 flax egg)
- 1 tsp vanilla extract
- 1 tbsp molasses (key for gingerbread flavor)
Hot Cocoa Center
- ¼ cup dark chocolate chips
- 2 tbsp unsweetened cocoa powder
- 2 tbsp warm coconut milk or almond milk
- Optional) pinch of cinnamon
Instructions
- Preheat oven to 350°F.
- Make the hot cocoa center. In a small bowl, mix: chocolate chips, cocoa powder, warm milk. Microwave for 30 seconds if needed. Stir until a thick, pourable fudge forms. Set aside.
- In a medium bowl, whisk together all dry ingredients. Add the coconut sugar, melted oil/butter, maple syrup, egg, vanilla, and molasses. Stir until a thick, slightly sticky dough forms. Fold in a handful of chocolate chips if you want it extra cozy.
- Assemble: Press ¾ of the dough into a 6-inch mini skillet (or small baking dish). Spoon the hot cocoa fudge across the center. Crumble or flatten pieces of the remaining dough on top, leaving some fudge peeking through.
- Bake for 12–15 minutes, until edges are set and the center stays gooey. Serve warm.