Description
This Raspberry Chocolate Chunk Skillet Cookie is an easy, one-bowl recipe loaded with fresh raspberries and dark chocolate chunks. This healthy skillet cookie is gluten-free, vegan, Paleo, and refined sugar-free.
Ingredients
Scale
- ¼ cup coconut oil, solid at room temperature, should be the same consistency as softened butter
- ⅓ cup coconut sugar
- 1 egg yolk, room temperature, or 1 flax egg, to keep vegan, see Notes
- 1 teaspoon vanilla extract
- 1 cup (96g) blanched almond flour
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup (3 oz.) chopped dark chocolate or chocolate chips
- ⅓ cup fresh or frozen raspberries
Instructions
- Preheat the oven to 350ºF. Lightly grease a 6″ cast iron skillet with coconut oil.
- In a medium mixing bow, stir or beat the coconut oil and coconut sugar until smooth. Add the egg and vanilla and mix until smooth.
- Add the almond flour, baking soda and salt to the wet ingredients. Mix until well incorporated. Gently fold in the chopped chocolate and raspberries – it’s ok if the raspberries break up a little bit.
- Press the dough into the prepared pan and bake for 15-18 minutes or the edges are beginning to turn golden brown.
- Remove from oven and let cool for ten minutes. Serve warm – alone, or with whipped coconut cream or ice cream.
Notes
To make a flax egg: whisk together 1 tablespoon flax meal with 2.5 tablespoons of water. Let gel for about 5 minutes before using.