This skillet cookie is an ooegy gooey soft and chewy paleo chocolate chip cookie baked in the oven in a cast iron skillet that you can eat right out of the pan.
2 ¼ cups blanched almond flour
¼ cup + 2 tablespoons tapioca flour
¼ cup coconut flour
¾ teaspoon fine sea salt
1 ½ teaspoons baking soda
¼ cup + 2 tablespoons coconut palm sugar
¼ cup raw honey
¼ cup + 1 tablespoon ghee, room temperature
1 large egg, room temperature
1 ½ teaspoons pure vanilla extract
1 cup dark chocolate chunks (I use Hu Chocolate Gems—but dark chocolate chips work too!)
Preheat the oven to 350 degrees. Grease a 9-inch cast iron skillet or heavy glassware/ceramic baking pan with coconut oil.
In a large mixing bowl, whisk the almond flour until it’s broken down and fine, about 1 to 2 minutes. For best results, do this with a hand or stand mixer.
Add the remaining dry ingredients (tapioca starch, coconut flour, sea salt, baking soda, and coconut sugar), and whisk until combined.
Add the honey, ghee, egg, and vanilla extract to the mixing bowl, and mix everything together until a uniform dough forms. The dough should be fairly thick and come together to form a ball. Fold in the chocolate chips.
Transfer the dough to the greased cast iron skillet. Press the dough into the pan to spread evenly.
Bake for 17 to 18 minutes, or until slightly golden around the edges. Check the cookie skillet right at 17 minutes to make sure it doesn’t over-bake.
Let the skillet cool for 10 minutes. Serve with coconut milk ice cream or a drizzle of chocolate if desired.