Description
This Strawberry Chocolate Chunk Skillet Cookie is gooey in the middle, with crispy edges and all the flavors you love in a chocolate covered strawberry! This gluten-free, paleo and vegan skillet cookie will satisfy all your cravings – the fresh strawberries are the perfect fruity addition to this rich, chocolatey treat!
Ingredients
Units
Scale
- 3 tablespoons (38g) coconut oil, solid at room temperature, should be the same consistency as softened butter
- 2 tablespoons (32g) almond butter
- 1/3 cup (50g) coconut sugar
- 1 flax egg (1 tablespoon flax meal + 2.5 tablespoons water, whisk + let gel for 5 minutes)
- 1 teaspoon vanilla extract
- 1 cup (96g) blanched almond flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (3 ounces) dark chocolate, chopped
- 1/3 cup fresh strawberries, diced
Instructions
- Preheat the oven to 350ºF. Lightly grease a 6-inch or 8-inch cast iron skillet with coconut oil. It will be thicker in a 6-inch pan and thinner in an 8-inch.
- In a medium mixing bowl, stir or beat the coconut oil, nut butter and coconut sugar until smooth. Add the flax 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 strawberries.
- Press the dough into the prepared pan and bake for 18 to 25 minutes or the edges are beginning to turn golden brown and the center is cooked through. The 8-inch pan will cook faster than the 6-inch.
- Remove from oven and let cool for ten minutes. Serve warm – it’s great alone, or add fresh strawberries, chocolate sauce, and/or ice cream on top!
