Peanut Butter Oatmeal Skillet Cookie with Blueberry Sherbet

members.cleanfooddirtygirl.com

Bine

You’ll need a well-seasoned cast iron skillet (can use parchment-lined pie plate)

subheading: For the Blueberry Sherbet:

4 cups frozen blueberries (can sub your favorite frozen fruit) (570 g)

⅓ cup coconut sugar (45 g)

1 teaspoon vanilla extract

¾ cup coconut milk (shake can very well before opening) (165 g)

subheading: For the Peanut Butter Oatmeal Skillet Cookie:

½ cup peanut butter (130 g)

⅓ cup coconut sugar (45 g)

¼ cup canned pumpkin puree (60 g)

¼ cup 100% pure maple syrup

2 tablespoons unsweetened non-dairy milk

1 tablespoon molasses

1½ teaspoons vanilla extract

1 teaspoon cinnamon powder

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup white whole wheat flour (125 g)

¾ cup uncooked rolled oats (not instant) (60 g)

¼ cup peanuts chopped (divided / directions below) (35 g)

Directions at members.cleanfooddirtygirl.com

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