Grain Free Skillet Cookie

[Ennis-TX]

SO I need some help or tell me if this works fine. I made a grain free skillet cookie with some modifications. I made it low/no sugar and ketogenic. It taste good...addicting where I had to hide it. But something is missing, like a nutty dough flavor...but still great. Anyone want to make it and give me some opinions? Perhaps brag what extras you put in it.

1 large egg  or 1 flax egg (1tbsp ground flax seed mixed with 3 tbsp water)
3 tbsp maple/lakanto sugar free maple
160g (2/3) cup smooth almond butter
52g (1/4cup) Melted coconut oil (I like nutiva butter flavored for that richness)
1 tsp vanilla
112g (1 cup) almond flour (blanched)
1 tsp baking soda sub E-ner or 1/2 tsp baking soda
Pinch of pure stevia
1/4 tsp salt
1/2-2/3 cup filling (nuts, chocolate chips, berries, etc.)

1. Preheat oven to 325F and grease a 10" cast iron skillet with coconut oil
2. Warm and stir together the almond butter, coconut oil, vanilla, either in sauce pan stirring constantly or pulse warm in the micro wave (10sec stir repeat for 3-4 times)
3. Mix the flax egg and maple in another small bowel
4. Mix the flour, baking soda, stevia, salt in a medium mixing bowl
5. Combine the warm butter mixture and egg mixture into the medium bowel with the flour and stir in well. once combined pour into the skillet and top with your filling pressing them into the top (you do not want them to contact the skillet where they could burn to it)
6. Bake for 15-25mins until golden around the edges.