I had no choice but to turn my famous chocolate chip cookies into a cookie skillet. Ya know? It just had to be done. And let me just say…this is the best cookie skillet i have ever had.
I mean…just look at it!! I can’t get over how good. I replaced the olive oil with coconut oil, and added my favorite vegan caramel sauce on top for serious decadent dessert heaven.
It’s so gooey, dense, fluffy, and chocolatey. Plus, it’s super simple to make on a whim when the sweet tooth hits! It’s grain free, dairy free, refined sugar free, etc. etc. All the things. But you’d never know! This is the real deal.
It’s also amazing with some creamy vanilla ice cream, or a cold glass of almond milk!
The cookie skillet is basically the same as the individual cookies, minus the olive oil. I thought coconut oil better suited the recipe in skillet form, and it still leaves you with that perfect rich and gooey texture. I really don’t think I will ever need a chocolate chip cookie recipe ever again. These are the best!
Thick, gooey, soft grain free chocolate chip cookie skillet. It’s paleo-friendly, refined sugar free, and absolutely life changing!
- 1/2 cup coconut oil, melted (can sub butter)
- 3/4 cup coconut sugar
- 1 egg
- 2 tsp vanilla extract
- 2 + 3/4 cups almond flour
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 3/4 cup chopped dark chocolate or chocolate chips
- Paleo caramel sauce
- Flakey sea salt
- Preheat oven to 350°F and very lightly grease a 9 or 10 inch cast iron skillet.
- Whisk butter or coconut oil, egg, coconut sugar, and vanilla together until smooth.
- Stir in the dry ingredients until everything is well combined, then fold in chocolate chips.
- Spread the dough out into the cast iron skillet with a rubber spatula (or press it down with your hands). you’ll want to make sure the dough is evenly spread/pressed into the skillet.
- Bake for 15-17 minutes, until edges are slightly browned and a toothpick comes out clean. allow to cool before slicing. Option to drizzle with caramel sauce and flakey sea salt!