Paleo Gluten Free Chocolate Chip Cookie Skillet
Healthy paleo cookie skillet made in 5 minutes in the food processor. Gluten free chocolate chip cookie with a gooey inside and nice crust. Easy to make paleo dessert to share with friends!
I’m pretty sure I’m in love…
With this cookie skillet, because it’s what dream are made off!
Not kidding, please grab your spoon and share this amazingness with your dearest friend or sister.
Take it from me- there is no better way to take in a chick flick or game night than with a scoop of cookie skillet and homemade vegan vanilla ice-cream!
cookie skillet awesomeness
A few things I should tell you about these six inches of gooey chocolatey cookie dough dreaminess.
First, never make this dish when serious cravings are flaring up, because you’ll want to eat the whole thing.
On second thought, nothing cures a serious craving like some gooey chocolate cookiness.
And second, there is no excuse to go without this cookie skillet, because it’s made in minutes thanks to this food processor. Yaya!
Things I want to make in a cast iron skillet:
Okay, so confession time.
I might or might not have… eaten a slice of this skillet for lunch and skipped the main course, whoops!
I have this thing for giant gooey chocolate chip cookies- they fill my heart with joy and happiness.
Personally, I’d rather skip eyeing the last piece of broccoli and just jump straight into the middle of a warm cookie with melty ice-cream with my spoon!
Thank you.
Craving more yummy salty-sweet things?
I gotchu.
More like this:
Ingredients
- 1/3 cup almond butter
- 1 tablespoon coconut oil
- 2 tablespoons maple syrup
- 2 tablespoons coconut sugar
- 2 tablespoons coconut flour
- 1 tablespoon arrowroot flour
- 1 large egg or flax egg: 1 T flax to 3 T water
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking soda
- 1/4 cup chocolate chips
Instructions
- Preheat oven to 350F. Grease a 5-6" cast iron pan with coconut oil.
- In a food processor blend all ingredients (except chocolate chips) until smooth. Then stir in chocolate chips, pour into a 5-6" cast iron pan and bake on 350F for 20-25 minutes until golden. Allow to set before serving.
Nutrition
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This was absolutely AMAZING!!!!! Have you ever doubled, tripled, quadrupled this recipe for individual cookies? OMG, it was SOOO GOOD!!!!!! Even the ice cream! This was my 3rd batch of Paleo/Vegan ice cream and this was by far my favorite!!!
Hi Mandy! Thank you so much!! No, I haven’t but it should work. 🙂 Glad to hear you’re such a fan. 🙂
Hi! I love it when someone breaks down the recipe in nutritional guidelines. But it says per serving but it does not tell you how many servings. I really love to know how many calories and protein etc. but I am having a hard time understanding the breakdown. Can you help me out? Thanks
HI Linda, the serving size at the top of the recipe is what the nutrition information is. Hope that helps!
How would I make this for a 12 in skillet? Maybe double the recipe? But would baking time increase as well?
Hi Abi, yes- that should work and I would increase the cooking time; although, I’m not sure how long it would take all together.
What can I use if I do not have arrowroot flour?
Hi Amy, you can sub with tapioca flour! 🙂
Can you sub maple syrup or honey for the coconut sugar? This looks delicious!!! Thank you!
Hi Cara, that might work, but you may need to add in a bit more flour… I would try honey. 🙂
Hi! Could I sub coconut flour for oat flour? How much would I need? Thank you!
Hi Evelyn, I would suggest adding 4:1 ratio of oat to coconut flour.