Magic Chocolate Chip Skillet Cookie
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.
Servings 5 servings
Ingredients
- 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 or regular egg
- 1 teaspoon vanilla extract
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (96g) blanched almond flour
- ⅓ cup (2 oz) dark chocolate chopped
- ⅓ cup chopped toasted walnuts
- ⅓ cup toasted coconut flaked or shredded is fine - I used flaked
Instructions
- Preheat the oven to 350ºF. Lightly grease a 6-inch or 8-inch cast iron skillet with coconut oil.
- Beat together the coconut oil and coconut sugar until smooth. Add the flax egg and vanilla and mix until smooth.¼ cup coconut oil, ⅓ cup coconut sugar, 1 flax egg, 1 teaspoon vanilla extract
- Add the almond flour, salt, and baking soda to the wet ingredients. Mix until well incorporated. Fold in the chopped chocolate, walnuts, and coconut.¼ teaspoon baking soda, ¼ teaspoon salt, 1 cup (96g) blanched almond flour, ⅓ cup (2 oz) dark chocolate, ⅓ cup chopped toasted walnuts, ⅓ cup toasted coconut
- Press the dough into the prepared pan and bake for 16 to 22 minutes or just beginning to turn golden brown around the edges and set in the center. Bake for a shorter period with the 8-inch skillet, or longer with the 6-inch skillet.
- 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.
