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Chocolate Chip Skillet Cookie Recipe in a Cast Iron Pan
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Paleo Chocolate Chip Skillet Cookie

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.
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings 2

Ingredients

  • ¼  cup  coconut oil at room temperature
  • ⅓  cup  coconut sugar
  • large egg
  • 2 tablespoons almond butter
  • teaspoon pure vanilla extract
  • 1/3  cup  blanched almond flour
  • 1/4 coconut four
  • 1/2  teaspoon  baking soda
  • ¼  teaspoon  fine sea salt
  • 1/4  cup  chopped dark chocolate chunks or chips
  • Flaky sea salt for garnish

Instructions

  • 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.