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This Blueberry Skillet Cookie is a cross between a gooey skillet cookie and a bubbly blueberry cobbler! This recipe is gluten-free, Paleo and refined sugar free and makes just enough to share.

Blueberry Skillet Cookie

Course Dessert
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings
Author Rachel Conners

Ingredients

Instructions

  1. Preheat the oven to 350ºF. Lightly grease a 5 inch cast iron skillet with coconut oil.
  2. Combine the coconut oil and coconut sugar and whisk to combine. Add the egg and vanilla and whisk to incorporate. Add the almond flour, salt, and cinnamon and stir until just combined. Fold in the blueberries. Pour batter into prepared pan, smoothing it lightly with a spatula.
  3. Bake for 18-22 minutes or bubbling and golden brown around the edges. Serve warm with whipped coconut cream or vanilla ice cream.