2 large eggs
1/2 cup coconut oil or butter melted (just until softened and not too hot)
1/3 cup cane or coconut sugar
1 tsp pure vanilla extract
1/4 tsp baking soda
Pinch of salt
2 cups almond flour
1/3 cup dark chocolate chips
Oil for brushing
Preheat oven to 375 degrees F and brush cast iron skillet with oil.
In a medium bowl, melt coconut oil or butter. Add sugar, vanilla, baking soda, salt and whisk well.
Add egg and whisk very well. Make sure coconut oil isn’t too hot to cook the egg.
Add almond flour and stir to combine.
Add chocolate chips and give a few stirs just to incorporate. Transfer into prepared skillet and level with spatula.
Bake uncovered for 20-25 minutes or until top is nice golden brown.
Remove from the oven and let skillet cookie cool for 10 minutes. If you have a willpower to let cookie cool down longer, it will become more chewy. It is hard though. 🙂
Cut into 8 slices and enjoy!
Serving: 1 slice | Calories: 355 cal | Carbohydrates: 16g | Protein: 8g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 41mg | Sodium: 76mg | Fiber: 3g | Sugar: 8g
Tips for Best Skillet Cookie
Has to be almond flour. Probably almond meal will work – I think cookie will be more dense.
Measure butter/oil before melting.
Melt until softened – doesn’t have to be completely melted and avoid hot.
Instead of chocolate chips chop up dark chocolate bar.
Sprinkle coarse sea salt for “a salted caramel” experience.
Sugar + butter = more chewy and cookie like.
Maple syrup + coconut oil = more cakey and crispy edges like.
Vary the chocolate chips, add nuts or a dollop of peanut butter to your cookie dough.
Make ahead: Cookie dough can be refrigerated for 2 days or frozen for up to 3 months. Thaw but no need to warm up before baking.