Grain Free Chocolate Chunk Skillet Cookie
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
4.93 out of 5 stars
(14)
Ingredients
16 servings
- 2 tablespoons flaxseed meal
- 1/4 cup unsweetened vanilla almond milk
- ½ cup unrefined virgin coconut oil
- ¼ cup creamy natural almond butter
- 1 cup coconut sugar
- 2 teaspoons vanilla extract
- 1 ½ cups fine blanched almond flour
- 1/3 cup coconut flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chunks or chocolate chips, divided (and dairy free if desired)
- Maldon Salt, for sprinkling on top
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Preparation
Step 1
Preheat the oven to 350 degrees F. Spray a 9 inch or 10 inch skillet with cooking spray.
Step 2
In a small bowl, whisk flaxseed meal and almond milk together until well combined. Let sit for 5-10 minutes until it thickens and forms a gel-like consistency; this is called a flax egg.
Step 3
Meanwhile add coconut oil and almond butter to a saucepan and place over low heat; stir coconut oil and almond butter together until completely melted.
Step 4
Transfer melted coconut oil and almond butter mixture to a large bowl and add in coconut sugar, vanilla and the flax egg. Mix until smooth. Next add in the dry ingredients: almond flour, coconut flour, baking soda and salt. Mix until well combined. Fold in ¾ cup of chocolate chunks/chocolate chips, reserving about ¼ cup for sprinkling on top.
Step 5
Add cookie dough to the prepared skillet and work towards the edges so that the dough is even. It helps if you use a rubber spatula to spread it out so it’s soft and even on top. Sprinkle remaining chocolate chunks on top and press them into the dough. Bake for 20-25 minutes or until the skillet is slightly golden brown along the edges. Sprinkle it with Maldon salt. Allow to cool a bit in the skillet before digging in. Serves 12-16. Top with your favorite ice cream.
Step 6
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