Strawberry Chocolate Chunk Skillet Cookie
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!
Servings 6 servings
Ingredients
- 3 tablespoons 38g coconut oil, solid at room temperature, should be the same consistency as softened butter
- 2 tablespoons 32g almond butter
- ⅓ 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
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup 3 ounces dark chocolate, chopped
- ⅓ 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!
