Raspberry Key Lime Skillet Cookie For Two

Preheat toaster oven to 350ºF and lightly oil a 5-inch cast iron skillet.

In a small bowl, combine melted coconut oil, honey, vanilla extract, grated key lime peel and key lime juice. Whisk until well combined. Stir in whole wheat flour, baking powder, baking soda and salt just until combined.

Pour batter into cast-iron skillet and smooth batter into an even layer. Top with chopped raspberries but try to avoid letting the berries touch the edge of the pan. (Do not stir berries into the cookie batter unless you would like to eat a purple cookie.)

Bake at 350ºF for 9 to 10 minutes until top of cookie is golden brown and set in the center. Let cool for at least 5 minutes before eating. Serve warm and top with ice cream or whipped cream, if desired.