Gluten-Free Chocolate Chip Skillet Cookie
This Gluten-Free Chocolate Chip Skillet Cookie is incredibly delicious and easy to make. It’s best enjoyed right out of the oven with a dollop of vanilla ice cream on top! You can also adjust this recipe to make it dairy-free if that’s your thing!
Servings: 8
Ingredients
- 1 ¼ cup Almond Flour super fine
- ¼ teaspoon Baking Soda
- ¼ teaspoon Baking Powder
- ⅛ teaspoon Sea Salt
- ⅓ cup Almond Butter
- 1 egg Egg
- ¼ cup Ghee melted
- 3 tablespoon Maple Syrup
- 1 teaspoon Vanilla Extract
- ½ teaspoon Cinnamon
- ¾ cup Chocolate Chips HU gems. Reserve a few for the top
- 1 pinch Flakey Sea Salt to sprinkle on top
Topping
- 1-2 scoops Ice Cream Vanilla(or your favorite flavor)
Instructions
- Preheat your oven to 350 degrees, and lightly grease an 8 inch cast iron skillet with ghee or coconut oil.
- In a medium-sized bowl, add almond flour, baking powder, baking soda and sea salt. Whisk to combine.
- In a larger bowl, add almond butter, egg, melted ghee, maple syrup, vanilla extract, and cinnamon. Mix to combine.
- Add dry ingredients to the wet and stir with a spatula to combine.
- Fold in just shy of ¾ cup chocolate chips. Reserve a small amount to top the skillet cookie with.
- Spread the batter evenly on the cast iron skillet and press it down.
- Top the cookie skillet with the remaining chocolate chips, then sprinkle flakey sea salt on top.
- Place the cast iron skillet in the oven and bake for 18-22 minutes or until the top just starts to turn golden brown.
- Allow the chocolate chip skillet cookie to cool for a few minutes, then top with your favorite (dairy or dairy-free) ice cream.
