Gluten-Free Skillet Chocolate Chip Cookie
A Gluten-Free Skillet Chocolate Chip Cookie for 2! Perfect for date night, movie night, or any night of the week!
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Servings: 2 people
Equipment
- 5" mini cast-iron skillet (or a baking sheet)
- rubber/silicone spatula
Ingredients
- 5/8 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
- 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.
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.