Two words: Skillet Cookie. Need I say more???? Probably not, but you know I will! (But actually not a whole lot because it’s late and my bed is calling!)
The thing I love about them, well more than just one thing, but the first thing I love is they are the lazy man’s cookie. One batch and done. Easy, right? The other thing I love is that you can cook them so that they are more of a food you need to eat with a spoon, or you can cook them a bit longer and cut them up and have finger food fun.
I really prefer the spoon version. A big scoop of vanilla ice cream over a warm skillet cookie is all I need!
I love a good chocolate chip cookie just like the next guy, believe me, but I also like to switch things up. A little shredded coconut is sure to give your classic favorite a little pizazz. As for the almond in this recipe, it comes from almond flour. I LOVE the flavor of almond flour. The only thing I don’t like so much is the price of almond flour. I try to buy it in bulk where you can get it at a fairly good price. If you decide to swap it for another flour, use a conversion chart to help. I have found this one useful. As for sweetener, I have been loving coconut sugar for when I need it to be granulated.
All in all, you can’t go wrong with a big pan of gooey chocolatey chunked goodness. Hoping that your oven is lucky enough to be baking this dream of a skillet cookie soon!
- 1/2 c unsalted butter or vegan butter substitute
- 1 egg
- 1/2 c coconut sugar or granulated sweetener of choice
- 2 c almond flour
- 1 tsp vanilla
- 1/3 c shredded coconut unsweetened
- 1/3-1/2 c chocolate chunks or chips
- Dash of sea salt
Preheat oven to 350°F.
Allow butter to soften at room temperature.
Using a hand beater or standing mixer and beat butter, vanilla, sea salt, egg and coconut sugar until light and fluffy.
Slowly beat in almond flour 1/2 cup at a time until fully blended.
Fold in coconut and chocolate chips.
Coat cast iron skillet with coconut oil.
Spread cookie dough into the skillet and spread evenly.
Add extra chocolate chunks on top if desired.
Bake for 25-30 minutes or until edges browned and center is cooked (or still soft if you like it like I do!)
Allow to cool for 10-15 minutes before serving. Add a scoop of vanilla ice cream or eat as is!