Inspired by the mighty PBJ sandwich, we created this skillet cookie to mimic our favorite childhood combo. And we honestly had a lot of trouble naming this creation—it’s a cookie and a cake and a blondie all in one. It could be served at a brunch, as a dessert, or as an afternoon snack with tea or coffee. The base is a moist, cinnamon-spiced cookie cake, which is then swirled with jam for a stunning and tart contrast.

This is also delicious if you omit the jam and add chocolate chips instead! Find this recipe + over 50 others in our Nut Butter Cookbook!

Ingredients:

• 2 eggs
• 1/2 teaspoon almond extract
• 1 teaspoon vanilla extract
• 1 cup Cinnamon Snickerdoodle nut butter
• 1/4 cup coconut oil, melted, plus extra to grease the pan
• 1/2 cup coconut sugar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 1/2 cup almond flour
• 1/4 cup jam of your choice (we love Kelly’s Jelly Marionberry jam!)
• 1/8 teaspoon flaky sea salt

Directions:

1. Preheat oven to 325F. Grease a 9-inch cast iron skillet with coconut oil.
2. In a large bowl, combine 2 eggs, almond extract, vanilla extract, Cinnamon Snickerdoodle nut butter, coconut oil and coconut sugar. Mix to incorporate.
3. Add the baking soda, baking powder, fine sea salt and almond flour. Mix again to incorporate.
4. Transfer mixture to skillet.
5. Top with jam, and use a butter knife to swirl the jam into the batter in a circular motion.
6. Bake for 28 to 30 minutes, or until the top is golden brown and the edges just start to fold in.
7. Slice into wedges to serve. Store slices in an airtight container for up to 5 days.