Chocolate Chip Skillet Cookie
Indulge in a warm, gooey dessert with this simple Chocolate Chip Skillet Cookie, combining the classic flavors of chocolate chip cookies in a fun skillet format.
Ingredients
Dry Ingredients
- 2 cups almond flour (192 g)
- 1/4 teaspoon baking soda (1 g)
- 1/2 teaspoon salt (3 g)
Wet Ingredients
- 1/4 cup maple syrup (90 g)
- 1/4 cup extra virgin olive oil (60 g)
- 1 teaspoon pure vanilla extract (5 g)
Add-Ins
- 1/3 cup dark chocolate chips (85 g)
- pinch salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Lightly grease a skillet with a bit of coconut oil.
- In a large bowl, mix together the almond flour, baking soda, salt, maple syrup, olive oil, and vanilla extract until well combined.
- Gently fold in the dark chocolate chips and let the dough sit for 5 minutes to thicken up.
- Spoon the dough into the prepared skillet, spreading it out evenly and pressing down gently.
Baking
- Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown and the center is set and firm.
- Allow the skillet cookie to cool in the pan for a few minutes, as it will continue to firm up as it cools.
Serving
- Serve warm with a scoop of ice cream, slice, and enjoy!
Notes
Ensure the almond flour is finely ground for the best texture. You can swap other types of chocolate chips or oils if desired. Store in an airtight container at room temperature for up to 3 days; refrigerate for up to a week.