Hazelnut Strawberry Cookie Skillet
Serves 820 mins prep40 mins cook
Hard to resist cookies in a skillet topped with creamy ricotta, crunch of nuts, and strawberries. This gluten-free, low-carb recipe is easy to make and serves 8.
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What you need
Instructions
1: Preheat your oven at 305F. 2: Mix the dry ingredients for the cookie base. 3: Add the eggs, water, and hazelnut butter. Mix until there are no lumps left. 4: Pour the mix into an iron skillet or other baking dish. 5: Bake for 40 minutes, then let it cool down while you prepare the filling. 6: Mix or blend all the filling ingredients and pour over cookie. 7: Top with strawberries and pecans. 8: Serve or refrigerate for a couple of minutes. 9: ENJOY!View original recipe