Cookies are hands down my favorite dessert ever and I will do anything for a loaded chocolate chip cookie! A decadent chocolate chip cookie has always been my comfort treat since I was a little girl! After a long day of errand running, I knew my body was in need of some cookies! I came home and decided to take a twist on a classic and experiment this deep dish gluten free chocolate chip skillet cookie! Let’s just say that this experiment’s results were life changing!
Now I know what you’re thinking, how the heck is such a delicious thing like this real?! This skillet cookie is pillowey soft, gooey, chocolatey, and everything that I could ever dream about! Baking this in a cast iron skillet really allows for it to be more dense than a normal chocolate chip cookie. The sides are able to crispy golden brown, while still being soft and gooey in the middle! It satisfies every requirement for a perfect cookie!
The recipe uses almond flour which is gluten free, paleo, and higher in protein than traditional flour. I like to use almond flour in my gluten free recipes because of how nutrient dense it is and the sweet almond flavor that it gives. Personally, the best part about a skillet cookie is that you don’t have to wait for a batch of cookies to be made or the fuss of cookie sheets! Also, it’s a one bowl recipe! Heck yes for no extra dishes!
1 egg (can sub flax egg)
1 tsp vanilla extract
1/2 cup coconut sugar
1/2 cup melted coconut oil (can sub ghee or butter)
1 1/2 cups almond flour
1/2 tsp baking soda
pinch of salt
1/2 cup chocolate chips + more to top
Preheat your oven to 350 degrees. Whisk the egg, vanilla extract, and coconut sugar till smooth. Add in the almond flour, baking soda, and salt. Fold the batter together. Add in the chocolate chips last and fold carefully. Place the cookie dough on a non-stick cast iron skillet! Press it down flat so that it is evenly spread. Add additional chocolate chips on top. Bake for 12-15 minutes. Eat alone or with a scoop of ice cream!