PALEO SKILLET CHOCOLATE CHIP COOKIE
I just love my cast iron pan for many of my recipes. We were invited to our friends for dinner, and since it was on my stove top, I decided to make a dessert! Plus it looks great to bring the pan with the dessert in it to a friends house. My pan is a 12-inch so I made a really big cookie. We just warmed it in the oven while we were eating, then topped it with ice cream and melted chocolate. Yum!
Provided by Cindy Anschutz Barbieri
Categories Chocolate Chip Cookies
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Brush a cast iron skillet with melted coconut oil.
- Place butter into a large mixing bowl; spread with the back of a wooden spoon. Add coconut sugar; mix together with a fork until well incorporated. Pour in almond flour, tapioca flour, baking soda, and sea salt; stir, first with a fork then switch to a wooden spoon, until combined.
- Whisk eggs and vanilla extract together in a bowl until evenly blended. Make a well in the center of the flour mixture. Pour egg mixture into well and stir until dough is combined. Fold in chocolate chips. Pour into skillet; spread evenly with a wooden spoon.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.
Nutrition Facts : Calories 1002.5 calories, Carbohydrate 91.8 g, Cholesterol 102.7 mg, Fat 69.2 g, Fiber 9.9 g, Protein 18 g, SaturatedFat 26.5 g, Sodium 395.8 mg, Sugar 56.4 g
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