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Mini Oatmeal Skillet Cookie

Crispy and delicious sugar free oatmeal cookie baked in a cast iron skillet.

Course Dessert
Keyword cookies, dessert, oatmeal cookies, oatmeal skillet cookie
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 medium slices

Ingredients

  • 4 tbsp Butter softened
  • 1/4 cup Allulose sweetener or sugar
  • 1 large Egg free range
  • 1/2 tsp Vanilla Extract
  • 3/4 cup Oat Flour
  • 1/4 cup Birch Benders Original Pancake Mix or other brand
  • 1/4 tsp Salt
  • 1 tsp Cinnamon
  • 3/4 cup Quaker Oats

For cream piped frosting, optional

  • 1/4 cup +2 tbsp Swerve Powdered Sugar or other brand
  • 2 tbsp Softened Butter or Spectrum Shortening
  • 2 tbsp Heavy Cream, optional more if needed
  • Splash Vanilla Extract

Instructions

  1. In the bowl of a mixer, cream butter and sugars together until combined.

  2. Next, add in the egg and vanilla.

  3. In another bowl, whisk to combine flour, baking powder, salt and cinnamon.

  4. Preheat oven to 350 degrees.

  5. Add the dry ingredients to the wet and mix until just combined.

  6. Gently fold in the oats.

  7. Spread oatmeal batter into a small Cast iron or oven ready skillet. Bake for 20 minutes.

For butter cream

  1. Combine powdered sugar, softened butter or shortening, vanilla and cream.

  2. Pipe butter cream using a piping bag and tips (or a large freezer bag with one corner cut) on to the skillet cookie after it has cooled.

Recipe Notes

Whenever possible choose organic ingredients.