Churro Skillet Cookie
5
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 12 • Difficulty: Easy
Faster by the dozen! This crispy-chewy cookie comes together in a bowl (no mixer needed) and cooks in a pan. Simply pat the dough into a skillet and cut the cookie into 12 slices. Whenever baking or cooking anything in a skillet that goes into the oven, wrap the handle with foil. This serves to alert you that the handle is hot so you won't grab it and get burned!
Ingredients
Cooking spray
4 spray(s)
Packed light brown sugar
⅓ cup(s)
Packed light brown sugar
2 tsp(s)
Canola oil
⅓ cup(s)
Egg
1 large
Almond flour
½ cup(s)
White whole wheat flour
½ cup(s)
Ground cinnamon
1¼ tsp(s)
Table salt
¼ tsp(s)
Baking powder
¼ tsp(s)
Instructions
1
Preheat the oven to 375°F. Coat a 10-inch ovenproof skillet with cooking spray.
2
In a large bowl, combine ⅓ cup brown sugar and the oil. Add the egg and stir until blended. Stir in the almond flour, whole-wheat flour, 1 tsp cinnamon, salt, and baking powder until blended.
3
Spread or pat the dough into the prepared skillet. Press the top all over lightly with a fork. Bake until the edges are golden and the top is dry, 15 to 17 minutes. Transfer to a wire rack.
4
In a small bowl, combine the remaining 2 tsp brown sugar and 1⁄4 tsp cinnamon. Sprinkle the cinnamon sugar over the cookie. Let cool to warm, then cut into 12 wedges. Serve warm. Or let cool and store in an airtight container.
5
Serving size: 1 wedge
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