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!
Coconut Almond Chocolate Chunk Skillet Cookie
- 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!