This chocolate chip skillet cookie is gooey, chocolatey, and cakey! It is the perfect dessert for Valentine’s Day, or just if you are craving cookies. I love to enjoy it heated up with a little bit of ice cream!

This makes one giant, fluffy chocolate chip skillet cookie. If you have more people, you could easily double the recipe! I like to sprinkle an extra handful of chocolate chips on top before baking! In my opinion, it is best enjoyed straight from the skillet while it is still warm!

What makes this chocolate chip skillet cookie healthy?

• This recipe is sweetened with maple syrup and coconut sugar!
• This skillet cookie is gluten-free, and baked with a combination of almond flour and coconut flour.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 tsp. baking soda
• 1/2 tsp. cinnamon
• 2 tbsp. maple syrup
• 6 tbsp. coconut oil, melted
• 3/4 cup coconut sugar
• 1/4 cup almond butter
• 1 tsp. vanilla
• 1 egg
• 1/2 cup dark chocolate chips
• 1 8-inch cast iron skillet

Directions:

1. Grease a cast iron skillet with coconut oil.
2. In a small mixing bowl, stir together the almond flour, coconut flour, baking soda, and cinnamon.
3. Add the coconut oil and coconut sugar to a large mixing bowl. Using a hand-held or stand mixer, mix until well combined.
4. Beat in the almond butter, maple syrup, egg, and vanilla on medium speed until combined.
5. Add the dry ingredients slowly and beat until well combined.
6. Fold in the chocolate chips.
7. Press the dough evenly into the cast iron skillet. Sprinkle with another handful of chocolate chips.
8. Bake at 350 for 13 minutes, or until the top is golden brown.

Other Sweet Recipes:

• Oatmeal Creme Pies – So good! Maybe one of my favorite recipes ever!
• Peanut Butter S’mores
• Vanilla Cupcakes with Blueberry Icing