Description
Grain-Free Chocolate Chunk Skillet Cookie is a rich, chewy, one-pan dessert made with almond flour and loaded with melty chocolate chunks, baked to golden perfection in a cast-iron skillet.
Ingredients
- 2 1/2 cups almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter or coconut oil, melted
- 1/2 cup coconut sugar or brown sugar
- 1/4 cup maple syrup or honey
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup dark chocolate chunks
- 1 tablespoon flaky sea salt (optional, for topping)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 10-inch cast-iron skillet.
- In a bowl, whisk together almond flour, baking soda, and salt.
- In another bowl, mix melted butter (or coconut oil) with coconut sugar and maple syrup until smooth.
- Add egg and vanilla extract, stirring until fully combined.
- Gradually mix dry ingredients into wet ingredients until a thick dough forms.
- Fold in chocolate chunks.
- Press dough evenly into the prepared skillet.
- Bake for 18–22 minutes, until edges are golden and center is set but slightly soft.
- Sprinkle with flaky sea salt if desired and cool for 10 minutes before slicing.
Notes
- Do not overbake; the center will continue to set as it cools.
- Use dairy-free chocolate for a dairy-free option.
- Serve warm with vanilla ice cream for an indulgent treat.
- Store covered at room temperature for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American