Imagine sinking your fork into a warm, gooey chocolate chip cookie that's not just delicious, but also completely gluten-free and baked right in a skillet. This isn't just any ordinary dessert - it's a game-changing treat that will transform your baking experience and satisfy your sweetest cravings in just 25 minutes! Whether you're gluten-sensitive, health-conscious, or simply a cookie lover looking for a show-stopping dessert, this skillet cookie is about to become your new obsession.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 10 cookies
Ingredients
- 1 cup almond flour
- 1/2 cup coconut sugar
- 1/4 cup butter, melted
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and ensure a 10-inch cast iron skillet is ready for baking.
- In a large mixing bowl, combine the almond flour and coconut sugar, whisking together until well blended and no lumps remain.
- Add the melted butter to the dry ingredients, stirring until the mixture becomes a crumbly consistency.
- Crack the egg into the mixture and pour in the vanilla extract, mixing thoroughly until a smooth batter forms.
- Sprinkle the baking soda over the batter and gently fold it in, ensuring even distribution.
- Grease the cast iron skillet lightly with butter or cooking spray to prevent sticking.
- Pour the cookie batter into the prepared skillet, spreading it evenly across the surface with a spatula.
- Sprinkle chocolate chips uniformly over the top of the batter, gently pressing them slightly into the surface.
- Place the skillet in the preheated oven and bake for 12-15 minutes, or until the edges are golden brown and the center is set but still slightly soft.
- Remove the skillet from the oven and let it cool for 10 minutes, allowing the cookie to set and become more firm.
- Cut into wedges and serve warm, optionally with a scoop of vanilla ice cream or whipped cream.
Tips
- Use room temperature ingredients to ensure smooth mixing and consistent texture.
- Don't overmix the batter - stop stirring as soon as ingredients are just combined.
- For extra richness, use high-quality butter and vanilla extract.
- Ensure your cast iron skillet is well-seasoned or properly greased to prevent sticking.
- Check the cookie at 12 minutes - every oven is slightly different, and you want a soft, gooey center.
- Let the cookie rest for the full 10 minutes after baking to allow it to set properly.
- Serve warm with a scoop of dairy-free ice cream for a completely gluten-free dessert experience.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 4g
Fat: 14g
Saturated Fat: 6g
Cholesterol: 35mg
