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Chocolate Chip Cookie Skillet | Living Well With Nic

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!
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Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings: 10
Course: Dessert
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 350°F. Grease a 10 inch skillet or cast-iron pan with coconut or avocado oil.
  2. Make the flax eggs by mixing 2 Tbs ground flax and 6 Tbs water. Let sit for 10 minutes.
  3. Meanwhile, add coconut sugar, melted cacao butter, peanut butter, and vanilla extract to a medium mixing bowl and whisk until smooth and creamy.
  4. In another medium mixing bowl, combine almond flour, oat flour, baking soda and salt.
  5. Add the flax eggs to the wet ingredients and stir to combine.
  6. Add dry ingredients to wet ingredients and stir until fully combined.
  7. Add dough to your greased skillet and use a spatula to spread the cookie dough evenly.
  8. Bake for 16-18 minutes. The less time your cookie skillet bakes, the gooier it will be.
  9. Serve cookie skillet warm with a scoop of ice cream, if desired, but highly suggested!

Notes

Gluten-free
Vegan