If there’s any recipe you need in your life, it’s this one! This cookie skillet is warm and gooey with crispy edges when it’s right out of the oven. Plus, it’s a gluten free foodie’s dream!
It’s naturally gluten-free, grain-free, and soy-free.
You can also make it dairy-free by subbing the butter with avocado oil or softened coconut oil.
PrintChocolate Chip Cookie Skillet
This cookie skillet is warm and gooey with crispy edges when it’s right out of the oven. Plus, it’s a gluten free foodie’s dream!
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Total Time: 5 minutes
- Yield: 4 servings 1x
- Category: Dessert
Ingredients
Units
Scale
Dry:
1 cup Bob’s Red Mill super fine almond flour
1/2 cup coconut sugar
1 tsp baking powder
1/2 tsp salt
Chocolate chips to taste
Wet:
2 eggs, room temperature
1/4 cup natural runny almond butter (just almonds and salt)
6 Tbsp butter, softened not melted
2 tsp pure vanilla extract
Instructions
- Preheat oven to 350ºF
- In a bowl, mix together dry ingredients excluding the chocolate chips.
- Mix wet ingredients into the dry ingredients.
- Fold in chocolate chips.
- Rub an 8-inch cast iron skillet with a dollop of butter to keep nonstick.
- Pour mixture into cast iron, spread evenly, and add more chocolate chips on top.
- Place into oven and bake for 23 minutes.
- Take out and let cool 5 minutes before serving.
- Please leave feedback and your review if you made this recipe! Thanks!
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