Chocolate Chip Cookie Skillet

I absolutely love this dense and chewy chocolate chip cookie dough! My goal was to create a cookie recipe that we could whip up in under 30 minutes, as soon as a sugar craving starts. The resulting recipe is powered almost entirely by almonds so it’s packed with plenty of fiber, it’s low in sugar, and totally customizable. I added gluten-free oats to give the dough a bit more texture and stirred in HU Kitchen’s Chocolate Gems for the finishing touch!

We’ve eaten the dough from a bowl while watching TV, had one or two (or three) cookies as an afternoon snack to power through the work day, and even shared the ice-cream topped skillet for date night. This versatile gluten-free & vegan recipe proves that comfort food doesn’t have to be loaded with oil, processed flour, or artificial sugar!

Chocolate Chip Cookie Skillet
Total time: 30 mins, yields 4 servings (about 12 cookies)
• 1 1/4 cup blanched fine almond flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 cup Gluten Free Quick Cooking Rolled Oats
• 1/4 cup maple syrup
• 1/4 cup raw creamy almond butter
• 2 tsp vanilla paste or extract
• 1/4 cup chocolate chips or one 2 oz bar of chocolate, chopped
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1. Preheat oven to 350º F
2. Combine dry ingredients
3. Add wet ingredients and fold in chocolate chips
4. Press dough into greased 8 inch cast iron pan & bake for 15 mins
(For cookies, roll into tablespoon sized balls, place on an oiled baking sheet & cook for 13 – 15 mins)

Store in cool dry pantry up to four days

More info…
Check out my recipe for Vanilla Ice Cream
Learn more about cooking with cast iron in the Resources tab

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