Paleo Skillet Chocolate Chip Cookie recipe

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Ingredients

2 tablespoons coconut oil, melted
½ cup unsalted butter, softened
1 cup coconut sugar
3 cups almond flour
1 cup tapioca flour
1 teaspoon baking soda
½ teaspoon sea salt
2 large eggs at room temperature
1 ½ teaspoons pure vanilla extract
2 cups chocolate chips

Nutrition Info

1002.5 calories
carbohydrate: 91.8 g
cholesterol: 102.7 mg
fat: 69.2 g
fiber: 9.9 g
protein: 18 g
saturatedFat: 26.5 g
servingSize: -
sodium: 395.8 mg
sugar: 56.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Brush a cast iron skillet with melted coconut oil.

  2. Place butter into a large mixing bowl, spread with the back of a wooden spoon. Add coconut sugar, mix together with a fork until well incorporated. Pour in almond flour, tapioca flour, baking soda, and sea salt, stir, first with a fork then switch to a wooden spoon, until combined.

  3. Whisk eggs and vanilla extract together in a bowl until evenly blended. Make a well in the center of the flour mixture. Pour egg mixture into well and stir until dough is combined. Fold in chocolate chips. Pour into skillet, spread evenly with a wooden spoon.

  4. Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.

Recipe Yield

6 servings

Recipe Note

I just love my cast iron pan for many of my recipes. We were invited to our friends for dinner, and since it was on my stove top, I decided to make a dessert! Plus it looks great to bring the pan with the dessert in it to a friends house. My pan is a 12-inch so I made a really big cookie. We just warmed it in the oven while we were eating, then topped it with ice cream and melted chocolate. Yum!

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