2 cups almond flour
2 tsps baking powder
⅓ cup xylitol syrup
¼ cup melted ouderless coconut oil
½ tsp Himalayan salt
1 large egg room temperature
1 tsp vanilla extract
½ cup sugar free chocolate chips
Place the dry ingredients in a large glass mixing bowl excepting for the choc chips. Place the wet ingredients in a smaller glass bowl and beat with an electric mixer. Add the wet ingredients to the dry ingredients and mix well with the electric beater. Stir in the chocolate chips. Place in the fridge for 15 minutes. In the meantime spray two mini round cast iron skillets with cooking spray. After the time is up, divide the cookie mixture into the two skillets. Bake for 25 minutes on 175° or until golden brown and cooked.
Let the Panookies cool and drizzle them with chocolate and/or caramel sauce. Add a blob of lowcarb vanilla icecream too or enjoy as is.