Chocolate Chip Cookie Skillet
This chocolate chip cookie skillet is gooey, chewy and absolutely delicious especially when served warm with a scoop of ice cream! Made with almond flour, oat flour, almond butter and coconut sugar, it's gluten-free, dairy-free and can easily be made vegan.
- Prep time
- 10 min
- Cook time
- 18 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 large eggs (at room temperature (or 2 flax eggs))
- ¾ cup coconut sugar
- ¼ cup coconut oil (melted)
- ½ cup creamy natural almond butter
- 1 teaspoon vanilla
- 1 cup fine blanched almond flour
- 1 cup oat flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup chocolate chunks or chocolate chips (plus more for topping)
- Flaked sea salt (for topping (optional))
Instructions
- 1
Preheat oven to 350°F. Grease a 10 inch skillet or pan. I used my 10 inch cast iron skillet.
- 2
Whisk eggs and coconut sugar together in a medium mixing bowl.
- 3
Add coconut oil, almond butter, vanilla extract and whisk until combined.
- 4
In another medium mixing bowl, combine almond flour, oat flour, baking soda and salt.
- 5
Add dry ingredients to wet ingredients and stir until fully combined.
- 6
Fold in chocolate chips.
- 7
Add dough to your greased skillet and use a spatula to spread the cookie dough evenly.
- 8
Bake for 18-20 minutes or until a toothpick comes out clean. The less time your cookie skillet bakes, the gooier it will be.
- 9
Serve cookie skillet warm with a scoop of ice cream, if desired.