Using a cast iron skillet is the perfect way to make gluten-free, paleo cookies. This one is a little bit on the gooier side, with a slight hint of coconut thanks to the flour, oil and sugar used.
Preheat the oven to 350ºF. Lightly grease a 5-inch cast iron skillet with coconut oil and set in the oven to warm as it preheats.
In a medium mixing bowl, combine the coconut oil, coconut sugar, egg, almond butter and vanilla. Beat until smooth.
Add the almond flour, coconut flour, sea salt, and baking soda to the wet ingredients. Mix until well incorporated. Fold in the chocolate.
Remove the hot skillet from the oven and carefully press the dough into the pan. Sprinkle with the flaky salt and bake for about 12 minutes or until just beginning to turn golden brown around the edges. Remove from oven and serve warm with vanilla nondairy ice cream.