Description
Whole wheat flour, honey, tart raspberries, key lime and a scoop of chocolate ice cream to share.
Ingredients
- 1-½ Tablespoon Melted Coconut Oil Plus A Little For Oiling The Skillet
- 1 Tablespoon Honey
- ¼ teaspoons Pure Vanilla Extract
- ¼ teaspoons Freshly Grated Key Lime Peel
- 1 teaspoon Key Lime Juice
- ¼ cups Whole Wheat Flour
- ¼ teaspoons Baking Powder
- ¼ teaspoons Baking Soda
- 1 pinch Finely Ground Sea Salt
- ⅓ cups Fresh Chopped Raspberries
- 2 Tablespoons Whipped Cream
- Chocolate Ice Cream Or Whipped Cream, To Serve (optional)
Preparation
Preheat toaster oven to 350ºF and lightly oil a 5-inch cast iron skillet.
In a small bowl, combine melted coconut oil, honey, vanilla extract, grated key lime peel and key lime juice. Whisk until well combined. Stir in whole wheat flour, baking powder, baking soda and salt just until combined.
Pour batter into cast-iron skillet and smooth batter into an even layer. Top with chopped raspberries but try to avoid letting the berries touch the edge of the pan. (Do not stir berries into the cookie batter unless you would like to eat a purple cookie.)
Bake at 350ºF for 9 to 10 minutes until top of cookie is golden brown and set in the center. Let cool for at least 5 minutes before eating. Serve warm and top with ice cream or whipped cream, if desired.
