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I was first introduced to Skillet Cookies in Costa Rica. My husband and I used to spend our winters (from November to February/March) there in a little town called Playas del Coco. We used to frequent a little sandwich shop called the Coco Coffee Company. Caroline, the owner, had a wonderful selection of desserts, but my favorite were these skillet cookies – the taste of chocolate and oatmeal together. I was in heaven each time I had one.
When it got close to the time to go home I would put in an order for 12 skillet cookies to take home with me to Virginia. I would freeze them and have one every so often and they would usually last me until it was almost time to go back. One year I got smart and asked Caroline for the recipe. She gave it to me. How cool is that?! Now, I can make them on my own and I have since “healthified” the recipe.
Chocolate Oatmeal Skillet Cookies
Yields 12 large cookies
2 cups Palm Sugar (I used Navitas Naturals Coconut Palm Sugar)
1/4 cup grass fed butter
3 Tablespoons Cacoa powder (I used Navitas Naturals Cacao Powder)
1/2 cup nut milk (hazelnut, coconut, hemp)
1/2 cup peanut butter
1 teaspoon vanilla
3 cups gluten free oats (I used Bob Mills Brand)
Combine first four ingredients in pot and bring to full boil. Boil and stir for one minute. Turn off stove and add peanut butter, vanilla and oats.
Use large ice cream scoop and scoop 12 cookies and place on parchment paper to cool.