This Magic Chocolate Chip Skillet Cookie is a big, gooey and decadent gluten-free and vegan dessert. With chocolate, walnuts, and coconut, it’s reminiscent of my longtime favorite, magic cookie bars. It’s best topped with ice cream and so easy to make.
- ¼ cup coconut oil, solid
- ⅓ cup coconut sugar
- 1 flax egg (1 tablespoon flax meal whisked with 2.5 tablespoons of water, let set for 5 minutes)*
- 1 teaspoon vanilla extract
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (96g) blanched almond flour
- ⅓ cup (2 ounces) dark chocolate chopped
- ⅓ cup chopped toasted walnuts
- ⅓ cup toasted coconut, flaked or shredded is fine – I used flaked
- Preheat the oven to 350ºF. Lightly grease a 6-inch cast iron skillet with coconut oil.
- Beat together the coconut oil and coconut sugar until smooth. I used the Oster Hand Mixer with HEATSOFT Technology to mix my dough. Add the flax egg and vanilla and mix until smooth.
- Add the almond flour, salt, and baking soda to the wet ingredients. Mix until well incorporated. Fold in the chopped chocolate, walnuts, and coconut.
- Press the dough into the prepared pan and bake for 16 to 20 minutes or just beginning to turn golden brown around the edges and set in the center.
- Remove from oven and serve warm – alone, or with whipped coconut cream or non-dairy ice cream.
- For any leftovers, remove from the skillet and store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
*you can also sub a regular egg instead of flax
- Category: Dessert
- Cuisine: American
Keywords: cookies, chocolate chip, paleo, skillet, deep dish, cake, dessert