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!

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 1003 Calories

Ingredients

• 1 teaspoon baking soda
• ½ cup unsalted butter, softened
• ½ teaspoon sea salt
• 1 ½ teaspoons pure vanilla extract
• 2 tablespoons coconut oil, melted
• 2 cups chocolate chips
• 1 cup tapioca flour
• 1 cup coconut sugar
• 3 cups almond flour
• 2 large eggs at room temperature

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Brush a cast iron skillet with melted coconut oil.

Step 2

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.

Step 3

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.

Step 4

Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.