The deliciousness of this Skillet Chocolate Chip Cookie cannot be put into words… you’ll just have to taste it for yourself! Baked with almond flour and shredded coconut, so you can satisfy that sweet tooth without gluten. This big chocolate chip cookie bakes up warm with a nutty flavor and soft, chewy texture…. scrumptious to the last crumb!
You know what’s so great about a skillet cookie? First of all, it’s BIG and cookies are just better when they’re big! Also, it’s way easier to make- there’s none of the spooning out of batter onto a cookie sheet. There’s no waiting on one sheet of cookies to bake to start on yet another sheet to bake. Nope- pour the batter in your oven safe 9-10 inch skillet (it does not have to be an iron skillet), bake and that’s it.
While an iron skillet isn’t a must, it’s just so darn cute isn’t it? This is the perfect dessert to make when having dinner guests… so easy and such a fun presentation. Plus, who doesn’t love huge, soft, chewy, melt-in-your-mouth chocolate chip cookies? After baking, you can let the cookie cool and cut it into triangular slices (nice and pretty) or just go for it and dig in with your forks… and spoons!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: serves 8-10, 1 slice
This big chocolate chip cookie bakes up warm with a nutty flavor and soft, chewy texture.... scrumptious to the last crumb!
- 1 1/4 cup almond meal/flour (I use Bob's Red Mill brand)
- 3/4 cup finely shredded unsweetened coconut (I use Bob's Red Mill brand)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup coconut oil, melted
- 1/4 cup applesauce, unsweetened
- 1/3 cup coconut sugar (brown sugar would also work)
- 2 teaspoons molasses (optional)
- 1 large egg
- 1 teaspoon vanilla
- 1/3 cup mini chocolate baking chips (I use Enjoy Life brand)
- Preheat oven to 325 degrees F. Grease a 9-10 inch oven safe skillet (does not have to be cast iron).
- Whisk dry ingredients (almond flour to salt) in medium bowl.
- Stir wet ingredients and sugar (coconut oil to vanilla) together in a large bowl.
- Add almond flour mixture to wet mixture; stir to combine and then stir in chocolate chips.
- Spread dough in prepared skillet and bake for 18-20 minutes, until light golden brown.
- Cookie will be very soft and won't seem cooked enough. Let cool at least 15 minutes before serving. To serve in pieces, rather than spooning the cookie out, cool completely.
Adapted from All Day I Dream About Food.
Nutrition Facts User Entered Recipe
Amount Per Serving
Total Fat 19.1 g
Saturated Fat 10.3 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.4 g
Cholesterol 18.6 mg Sodium 11.5 mg Potassium 26.0 mg Total Carbohydrate 12.2 g Dietary Fiber 2.4 g Sugars 7.7 g Protein 4.0 g
Something to think about….
Have you ever tried a skillet cookie?
Do you have a cast iron skillet? I don’t know why I waited so long to get mine. They’re really inexpensive and I’ve found so many uses for it.
Enjoy the rest of your weekend!!
Be sure to enter the Balance Bar giveaway!!
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