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.
Servings: 16
Equipment
Ingredients
- 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 extract
- 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
- Preheat oven to 350°F. Grease a 10 inch skillet or pan. I used my 10 inch cast iron skillet.
- Whisk eggs and coconut sugar together in a medium mixing bowl.
- Add coconut oil, almond butter, vanilla extract and whisk until combined.
- In another medium mixing bowl, combine almond flour, oat flour, baking soda and salt.
- Add dry ingredients to wet ingredients and stir until fully combined.
- Fold in chocolate chips.
- Add dough to your greased skillet and use a spatula to spread the cookie dough evenly.
- Bake for 18-20 minutes or until a toothpick comes out clean. The less time your cookie skillet bakes, the gooier it will be.
- Serve cookie skillet warm with a scoop of ice cream, if desired.
Notes
- Eggs: You can easily swap out the eggs with flax or chia eggs to make this recipe vegan!
- Coconut sugar: Cane sugar, brown sugar or granulated sugar will work as a substitute for the coconut sugar.
- Coconut oil: Feel free to swap the coconut oil with another neutral oil like avocado oil or olive oil. Butter, vegan butter or ghee will also work well. I also did test this recipe with unsweetened almond milk instead of the oil and it turned out great, the end result just wasn't as smooth!
- Almond butter: You can easily swap the almond butter with another nut or seed butter of choice. Tahini or cashew butter would be great.
- Flour: I don't recommend swapping the almond + oat flour for a different flour as I haven't tested an alternative and I'm not sure how the recipe would turn out.
- Chocolate chips: If you want to switch it up, you can swap the chocolate chips for white chocolate chips, peanut butter chips or butterscotch chips! All sound delicious.
- Less sugar: I did test this recipe with ½ cup coconut sugar instead of ¾ cup and it turned out well, I just preferred the version with ¾ cup coconut sugar.
Nutrition
Serving: 1/16 of recipe | Calories: 270kcal | Carbohydrates: 28g | Protein: 6g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 20mg | Sodium: 87mg | Potassium: 73mg | Fiber: 3g | Sugar: 17g