Mini eggs cookie skillet

Ingredients

• 2 heaped tbsp smooth almond butter
• 2 tbsp sugar
• 1 tsp vanilla
• 1 tbsp milk
• 1 tbsp plain/ buckwheat flour
• 1 tbsp vanilla syrup
• Pinch salt
• 1/6th tsp bicarbonate of soda
• 1 tbsp chocolate chips
• 5-6 mini eggs

Method

1. Mix together the almond butter and sugar until you have a paste. Add the vanilla and 1 tbsp milk.
2. Add the flour, salt, syrup and a sprinkle of bicarb and mix through well until you have a dough
3. Mix through the chocolate chips, press into a skillet or oven safe dish with the back of a spoon or spatula, press your mini eggs in, and put in the freezer for a couple of mins.
4. Preheat the oven to 150°C.
5. Add the Skillet/ dish to the oven when preheated and bake for 20-25 mins - it will appear risen and golden
6. Remove from the oven and press down the middle of the cookie with your fingers.
7. Leave to rest for 5 minutes - this is when the top will crisp up.
8. Serve on its own or with milk/ ice cream