Chocolate Chip Cookie Skillet
This chocolate chip cookie skillet is melt-in-your-mouth gooey, chewy, and absolutely delicious. Top with a scoop of ice cream and you have the perfect dessert. It's made with almond flour, oat flour, peanut butter, and coconut sugar. Gluten-free and vegan!
Ingredients
- 2 flax eggs 2 Tbs ground flax + 6 Tbs water
- ½ cup coconut sugar
- ¼ cup Navitas Cacao Butter Wafers melted
- ½ cup creamy natural peanut butter
- 1 tsp vanilla extract
- 1 cup fine blanched almond flour
- 1 cup oat flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup chocolate chips or chunks, plus more for topping
Instructions
- Preheat oven to 350°F. Grease a 10 inch skillet or cast-iron pan with coconut or avocado oil.
- Make the flax eggs by mixing 2 Tbs ground flax and 6 Tbs water. Let sit for 10 minutes.
- Meanwhile, add coconut sugar, melted cacao butter, peanut butter, and vanilla extract to a medium mixing bowl and whisk until smooth and creamy.
- In another medium mixing bowl, combine almond flour, oat flour, baking soda and salt.
- Add the flax eggs to the wet ingredients and stir to combine.
- Add dry ingredients to wet ingredients and stir until fully combined.
- Add dough to your greased skillet and use a spatula to spread the cookie dough evenly.
- Bake for 16-18 minutes. The less time your cookie skillet bakes, the gooier it will be.
- Serve cookie skillet warm with a scoop of ice cream, if desired, but highly suggested!
Notes
Gluten-free
Vegan