Description

A gooey, warm, and indulgent paleo chocolate chip skillet cookie made with almond flour and coconut sugar. It is moist, chewy, and easy to make in one pan.

Ingredients

Scale

2 cups (200g) super-fine blanched almond flour
½ cup (100g) coconut sugar
¼ cup (60ml) melted coconut oil
2 large eggs, room temperature
1 teaspoon pure vanilla extract
½ teaspoon baking soda
½ teaspoon sea salt
1 cup (170g) paleo-friendly dark chocolate chips
Flaky sea salt for topping
Optional: ½ cup chopped walnuts or pecans

Instructions

Preheat oven to 350°F (175°C). Lightly grease an 8-inch cast-iron skillet with coconut oil or line with parchment paper.
In a medium bowl, whisk together melted coconut oil, eggs, vanilla extract, and coconut sugar vigorously for about a minute until smooth and glossy.
Add almond flour, baking soda, and sea salt to the wet mixture. Stir with a spatula until just combined. Do not overmix.
Fold in chocolate chips and optional nuts, ensuring even distribution. Press extra chips onto the top for presentation.
Transfer dough to the prepared skillet and press evenly to about ¾ inch thickness.
Bake for 20-25 minutes until edges are golden brown and the center is set but still slightly soft.
Remove from oven and let cool in the skillet for 10 minutes to set.
Sprinkle with flaky sea salt and serve warm with vanilla ice cream or whipped cream.

Notes

Do not overbake; the cookie will firm up as it cools. Room temperature eggs are crucial to prevent the coconut oil from solidifying. Store leftovers in an airtight container at room temperature for up to 3 days. Can be frozen.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 1/8
Calories: 280
Sugar: 12
Sodium: 150
Fat: 22
Saturated Fat: 14
Carbohydrates: 18
Fiber: 3
Protein: 6

Keywords: paleo, gluten-free, skillet cookie, chocolate chip, coconut sugar, almond flour, healthy dessert, grain-free