Churro Skillet Cookie

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5 Prep 5 min Cook 15 min Serves 12

Faster by the dozen! This crispy-chewy cookie comes together in a bowl (no mixer needed) and cooks in a pan. Simply pat into a skillet and cut into 12 slices.

Cooking spray ⅓ cup (packed) light brown sugar, plus 2 tsp ⅓ cup canola oil 1 large egg ½ cup almond flour ½ cup white whole-wheat flour 1¼ tsp ground cinnamon, divided ¼ tsp salt ¼ tsp baking powder 1. Preheat the oven to 375°F. Coat a 10-inch ovenproof skillet with cooking spray.

2. In a large bowl, combine the brown sugar and oil. Add the egg and stir until blended.

3. Stir in the almond flour, white whole-wheat flour, 1 tsp of cinnamon, salt, and baking powder until blended. Spread or pat the dough into the prepared skillet. Press the top all over lightly with a fork.

4. Bake until the edges are golden and the top is dry, 15 to 17 minutes. Remove to wire rack.

5. Combine remaining 2 tsp brown sugar and ¼ tsp cinnamon and sprinkle over top of cookie. Let cool to warm then cut into 12 wedges. Serve warm or cool and store in an airtight container.

Per serving (1 wedge) 130 Cal, 9 g Total Fat, 1 g Sat Fat, 66 mg Sod, 11 g Total Carb, 7 g Sugar, 1 g Fib, 2 g Prot.

TEST KITCHEN TIP

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!