Gluten-Free Skillet Chocolate Chip Cookie
Servings: 2 servings
Calories: 625kcal
A Gluten-Free Skillet Chocolate Chip Cookie for 2! Perfect for date night, movie night, or any night of the week!
Print Recipe
Equipment
- rubber/silicone spatula
Ingredients
- ⅝ cup almond flour (½ cup + 2 tbsp)
- ¼ cup light brown sugar
- ¼ cup chopped pecans or walnuts (optional)
- ¼ cup semisweet chocolate chips
- ⅛ teaspoon baking soda
- ⅛ teaspoon kosher salt
- ⅛ cup coconut oil (can substitute other oil of choice)
- 1 tablespoon egg *see notes for small-batch measuring
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Grease a mini cast-iron skillet with coconut oil or prepare a baking sheet with coconut oil, parchment paper, or a silicone mat.
- Place the almond flour, brown sugar, pecans, chocolate chips, baking soda, and salt in a large mixing bowl. Mix together so that everything is combined.
- Add the coconut oil, egg, and vanilla extract and mix in with a spatula or spoon. It will take a moment to get everything mixed in well and to form a nice dough.
- Put the dough in your prepared skillet or form 2 large dough balls and place them on your baking sheet. Bake the skillet cookie for 20-22 minutes (if you are making cookies, bake for 11-13 minutes). Once done, allow the cookie to cool for a few minutes before serving. For cookies, allow them to cool on the baking sheet for 5-10 minutes so that they can firm up before serving. Enjoy!
Notes
-
- When mixing in the wet ingredients, push the spatula against the side and bottom of the bowl as you are mixing to get the oil and egg mixed in well.
- If you are making these cookies in a skillet, push the dough down with your spatula/spoon so it's nice and packed in.
- If you are making regular cookies, allow the cookies to cool on the baking sheet for 5-10 minutes before removing them. This will help the cookies firm up.
- Don't have a ⅛ teaspoon or ⅛ cup measuring tool? Don't panic, you can eyeball half of ¼ tsp/cup and your cookie will turn out just fine.
- This cookie recipe is cut down so you are only making enough for a small skillet or 2 large cookies. Because of this you only need a small amount of egg, but I still think it's needed. It makes the cookie chewy and soft, not to mention it helps bind all of the ingredients together. So, to get only 1 tbsp, just crack the egg into a small bowl and whisk for a few seconds. Measure out what you need for the cookie.
Nutrition
Serving: 1serving | Calories: 625kcal | Carbohydrates: 45g | Protein: 12.2g | Fat: 49.1g | Saturated Fat: 18.8g | Cholesterol: 28mg | Sodium: 732mg | Potassium: 117mg | Fiber: 6.3g | Sugar: 33.1g | Calcium: 104mg | Iron: 2mg