Imagine sinking your fork into a warm, gooey chocolate chip cookie that's not just delicious, but also completely paleo-friendly! This skillet cookie is the ultimate dessert hack that proves healthy eating doesn't mean sacrificing flavor. With its crispy golden edges, melty chocolate chips, and perfectly soft center, this single-skillet wonder is about to become your new obsession. Get ready to transform your kitchen into a paleo dessert paradise that'll have everyone begging for a slice!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Paleo
Serves: 1 large cookie
Ingredients
- 1 cup almond flour
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Select a 6-8 inch cast-iron skillet or oven-safe skillet and set it aside.
- In a medium mixing bowl, combine the almond flour, baking soda, and salt. Whisk these dry ingredients together until well incorporated and free of any lumps.
- In a separate bowl, mix the melted coconut oil, maple syrup, and vanilla extract until smooth and fully combined.
- Pour the wet ingredients into the dry ingredients and stir until a consistent cookie dough forms. The mixture should be slightly sticky but hold together well.
- Gently fold in the dark chocolate chips, distributing them evenly throughout the dough.
- Grease the skillet with a light coating of coconut oil to prevent sticking.
- Transfer the cookie dough into the prepared skillet, using a spatula to spread it evenly across the surface. Press the dough down gently to create a uniform thickness.
- Place the skillet in the preheated oven and bake for 12-15 minutes. The edges should turn golden brown, and the center should look set but still slightly soft.
- Remove the skillet from the oven and let the cookie cool for 10-15 minutes. The cookie will continue to set as it cools.
- Serve warm, optionally topped with dairy-free ice cream or a drizzle of extra maple syrup. Cut into wedges directly in the skillet for a rustic presentation.
Tips
- • Use room temperature ingredients for the most consistent dough texture. • Don't overmix the batter - mix just until ingredients are combined to keep the cookie tender. • For extra richness, use high-quality dark chocolate chips with at least 70% cocoa content. • Let the cookie cool slightly in the skillet to allow it to set properly - the residual heat helps create a perfect texture. • For a crispy edge and soft center, make sure your oven is fully preheated before baking. • Serve immediately for the best taste and texture, ideally while the chocolate chips are still warm and melty. • If you don't have a cast-iron skillet, a similar-sized oven-safe pan will work just fine. • Store any leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
Nutrition Facts
Calories: 1742kcal
Carbohydrates: 125g
Protein: 28g
Fat: 136g
Saturated Fat: 66g
Cholesterol: 0mg
