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Fudgy Grain-Free Chocolate Chunk Skillet Cookie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 14 reviews
  • Author: Evelyn
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12-16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

This fudgy grain free chocolate chunk skillet cookie is an indulgent yet healthy dessert option made with almond flour, coconut flour, and flaxseed meal to keep it grain free, gluten free, and vegan. Featuring coconut sugar and almond butter, it is also paleo-friendly. Perfectly soft and gooey, this skillet cookie can also be made as blondies or traditional cookies, making it a versatile and easy-to-make treat for any occasion.

Ingredients

Wet Ingredients

  • 2 tablespoons flaxseed meal
  • ¼ cup (60g) unsweetened vanilla almond milk
  • ½ cup (112g) unrefined virgin coconut oil
  • ¼ cup (64g) creamy natural almond butter
  • 1 cup (154g) coconut sugar
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 1 ½ cups (168g) fine blanched almond flour
  • ⅓ cup (37g) coconut flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt

Add-ins & Garnish

  • 1 cup (180g) chocolate chunks or chocolate chips, divided (use dairy free if desired)
  • Maldon salt, for sprinkling on top

Instructions

  1. Preheat and Prepare Skillet: Preheat the oven to 350 degrees F. Spray a 9-inch or 10-inch skillet with cooking spray to prevent sticking.
  2. Make Flax Egg: In a small bowl, whisk together flaxseed meal and almond milk until well combined. Allow it to sit for 5-10 minutes until it thickens and forms a gel-like consistency, known as a flax egg.
  3. Melt Coconut Oil and Almond Butter: In a saucepan over low heat, stir together coconut oil and almond butter until fully melted and combined.
  4. Combine Wet Ingredients: Transfer the melted coconut oil and almond butter mixture to a large bowl. Add coconut sugar, vanilla extract, and the flax egg. Mix well until smooth and homogeneous.
  5. Add Dry Ingredients: Stir in almond flour, coconut flour, baking soda, and salt until the dough is thoroughly combined.
  6. Fold in Chocolate and Prepare Dough in Skillet: Fold in ¾ cup of the chocolate chunks or chips, reserving the remaining ¼ cup for topping. Transfer the dough to the prepared skillet, spreading evenly to the edges using a rubber spatula to create a soft and level surface.
  7. Top with Chocolate and Bake: Sprinkle the reserved chocolate chunks evenly over the top, gently pressing them into the dough. Bake in the preheated oven for 20-25 minutes until the edges are lightly golden brown.
  8. Finish and Serve: Remove from oven and sprinkle with Maldon salt. Allow the skillet cookie to cool slightly in the pan before serving. Serves 12-16. Optionally, top with your favorite ice cream for an extra indulgent dessert.

Notes

  • For blondies: Bake the dough in a 9×9 or 8×8 inch pan lined with parchment paper for 25-35 minutes or until edges turn golden brown. Sprinkle Maldon salt immediately after baking and wait 20 minutes before slicing for best texture.
  • For cookies: Fold all chocolate chunks into the dough, then bake dollops on a parchment-lined baking sheet for 11-13 minutes until edges are golden. Cool on the baking sheet for 10 minutes, then transfer to a wire rack. Sprinkle with sea salt.
  • Storage: Store blondies, skillet cookie, or cookies covered at room temperature for up to 5 days. For a fudge-like consistency, refrigerate.

Find it online: https://evelynscooking.com/fudgy-grain-free-chocolate-chunk-skillet-cookie-recipe/