Pecan Pie Cookie Skillet


I’ve always been a lover of peanut butter, and when I was introduced to almond butter I was an immediate fan. So when I first heard about pecan butter I knew I wanted to try it! I decided to make my own, and got inspired to make a pecan butter based cookie recipe (naturally). I often bake with almond butter, so I thought this would be a fun new twist. This skillet is chewy and fluffy like a cookie, but has the cinnamon and pecan flavor reminiscent of pecan pie. And toasting all those pecans made my apartment smell amazing! Here’s how I did it:

I began by making the pecan butter- I poured 2 cups of pecans on a baking sheet and toasted them in the oven at 350 for 5-7 minutes. I left a few aside to top my cookie, then added the rest to a food processor and processed until the mixture reached a smooth consistency.

Once the pecan butter was ready I preheated my oven to 350 and assembled my ingredients:

1/4 cup plus 2 Tbsp pecan butter 

1 egg

1/4 cup plus 2 Tbsp golden lakanto sweetener (can also use coconut sugar, regular sugar) 

2 Tbsp unsweetened almond milk

1 tsp vanilla extract

3/4 cup almond flour

1 Tbsp coconut flour

1/2 tsp baking soda

1 tsp cinnamon 

Dash pink salt 

Combine pecan butter and the egg, then stir in the sweetener. Then add almond milk and vanilla. In a separate bowl, combine the almond flour, coconut flour, baking soda, cinnamon, and salt. Then add your dry ingredients to the wet ingredients, combine, then pour into a greased skillet (mine is 5 inches). Top with pecan halves and bake for 15-20 minutes, so delicious.

You can also easily double this recipe and bake it in an 8x8 dish, or you can use a larger skillet! Let me know if you try this recipe, hope you love it!