A Paleo-friendly chocolate chip cookie, baked in a skillet, for family-sized yumminess

I recently purchased a cast iron skillet from Lodge Cast Iron for the first time.  And I love it.  I use it to saute veggies, to make hashes, to fry eggs, for everything.  But when a recipe for a cookie baked in a skillet came into my inbox from Rachaels Good Eats (original recipe here) I knew I had to try it.  Now, the original recipe called for an 8″ cast iron skillet and I have a 12″ one.  So, what do I do, but I make it family-sized.  Mind you, I didn’t hear any complaints from my family when I served it to them, with my dairy-free almond butter ice cream on top!  Using Enjoy Life chocolate chunks was awesome as they held their shape and texture, rather than just melting at random (note, this is not a sponsored post, I just love Enjoy Life products!).

Now, be warned, this is a little bit crumbly after it’s baked.  Which is why we had it heated up with the ice cream oozing down through it all.  But I also had a few mouthfuls of it just at room temperature. I definitely think this is a winner recipe, whatever way you look at it, or eat it.  

So try it, and let me know what you think!

Choc chip skillet cookie
Serves 12
Print
Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
364 calories
29 g
31 g
27 g
6 g
13 g
75 g
167 g
12 g
0 g
13 g
Nutrition Facts
Serving Size
75g
Servings
12
Amount Per Serving
Calories 364
Calories from Fat 233
% Daily Value *
Total Fat 27g
42%
Saturated Fat 13g
64%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
Cholesterol 31mg
10%
Sodium 167mg
7%
Total Carbohydrates 29g
10%
Dietary Fiber 1g
5%
Sugars 12g
Protein 6g
Vitamin A
1%
Vitamin C
0%
Calcium
4%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 eggs
  2. 6 tbsp maple syrup
  3. 1/2 cup coconut oil, melted
  4. 2/3 cup creamy cashew butter
  5. 2 tsp vanilla
  6. 2 tbsp unsweetened almond milk
  7. 2 cups almond flour
  8. 1/2 tsp baking soda
  9. 1 tsp cinnamon
  10. 1 cup chocolate chunks
  11. 1/2 tsp sea salt
Instructions
  1. Preheat oven to 325 degrees F.
  2. Whisk egg in large bowl then pour in maple syrup, melted coconut oil, cashew butter, vanilla and almond milk to whisk again.
  3. Stir in almond flour, baking soda, cinnamon until well combined. Fold in chocolate chunks, leaving several chocolate chunks aside.
  4. Coat 12-inch cast iron skillet with coconut oil then pour batter into base and spread out evenly using a silicone spatula. Place the last several pieces of chocolate over the top, sprinkle sea salt, then place in the oven for 20--25 minutes.
Notes
  1. Cashew butter can also be substituted for almond butter if desired.
beta
calories
364
fat
27g
protein
6g
carbs
29g
more
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