Gluten-Free Chocolate Chip Skillet Cookie
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For all of you following me on social media, you know I’m crazy about anything almond flour. And this big, hearty chocolate cookie is one of my favourite bonding desserts ever. Can you make a healthy cookie? Well, sort of. We never serve it differently and we always sit around the table and chat while fighting over who’s eating faster and bigger chunks. You can’t go wrong with this paleo cookie! If you want to make it Vegan then you can replace the egg for a flax egg and the butter with coconut oil. And then you’ll have a 100% vegan yummy chocolat-y cookie!
And in true Sofia’s recipe-writing style, here’s the skillet chocolate chip cookie ingredients and baking directions:
1 1/2 Cup Almond Flour (you can replace 1/2 with wholegrain flour)
1/3 Cup Coconut Sugar (or 1/2 Cup if you want to make it sweeter-remember you’ll use chocolate as well)
1tsp Baking Soda
1 tsp Vanilla Essence or Extract
1 Egg (or flax egg)
1/2 Grass-fed butter (or coconut butter or nut butter)
Chocolate Chips or Chunks
Beat or Whisk the Sugar and Butter together slowing adding the egg and the vanilla.
Add to that the dry ingredients: almond flour, baking soda, salt.
Whisk everything together and fold in the chocolate chunks.
Spread well with your fingers the cookie dough in a small cast-iron or oven-proof skillet.
Sprinkle some salt flakes and add some more chocolate chunks.
Back at 180°C for anything between 12’- 15’ or until golden brown at the edges.
Eat warm and thank me while you’re devouring it!
Don’t forget to tag #thefitsistersrecipes