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Gluten-free Skillet Chocolate Chip Cookie

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This big chocolate chip cookie bakes up warm with a nutty flavor and soft, chewy texture.... scrumptious to the last crumb!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 305
Author Kim

Ingredients

  • 1 1/4 cup almond meal/flour I use Bob's Red Mill brand
  • 3/4 cup finely shredded unsweetened coconut I use Bob's Red Mill brand
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup coconut oil melted
  • 1/4 cup applesauce unsweetened
  • 1/3 cup coconut sugar brown sugar would also work
  • 2 teaspoons molasses optional
  • 1 large egg
  • 1 teaspoon vanilla
  • 1/3 cup mini chocolate baking chips I use Enjoy Life brand

Instructions

  • Preheat oven to 325 degrees F. Grease a 9-10 inch oven safe skillet (does not have to be cast iron).
  • Whisk dry ingredients (almond flour to salt) in medium bowl.
  • Stir wet ingredients and sugar (coconut oil to vanilla) together in a large bowl.
  • Add almond flour mixture to wet mixture; stir to combine and then stir in chocolate chips.
  • Spread dough in prepared skillet and bake for 18-20 minutes, until light golden brown.
  • Cookie will be very soft and won't seem cooked enough. Let cool at least 15 minutes before serving. To serve in pieces, rather than spooning the cookie out, cool completely.
  • Enjoy!

Notes

Adapted from All Day I Dream About Food.
Keep in mind that almond meal cookies can be crumbly, so be very careful when dishing out.

Nutrition

Calories: 305kcal | Carbohydrates: 19g | Protein: 6g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 239mg | Potassium: 139mg | Fiber: 4g | Sugar: 11g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg