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.