Coconut Flour Skillet Cookie

Name: Coconut Flour Skillet Cookie
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 10-inch cookie
Ingredients: 1/3 cup grass-fed butter; 1/3 cup pure maple syrup; 4 large eggs; 2 tsp pure vanilla extract; 1/2 cup coconut flour; 1 1/4 cup tapioca flour; 1 tsp baking powder; 1/2 tsp sea salt; 1 cup dark chocolate chips

User Reviews

4.3

9 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
1 10-inch cookie
Calories
213 kcal
Course
Dessert
Cuisine
American

Coconut Flour Skillet Cookie

Tyler Espinosa

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Grain-free paleo chocolate chip skillet cookie made with coconut flour

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Ingredients

Servings

1/3 cup grass-fed butter or ghee, softened
1/3 cup pure maple syrup
4 large eggs
2 tsp pure vanilla extract
1/2 cup coconut flour
1 1/4 cup tapioca flour
1 tsp baking powder
1/2 tsp sea salt
1 cup dark chocolate chips

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Instructions

Preheat the oven to 350 degrees F. Lightly grease a 10-inch cast iron skillet with butter or avocado oil.
In a stand mixer, cream together the butter, pure maple syrup, eggs, and vanilla extract. Mix with the paddle mixer until creamy.
Add the coconut flour, tapioca flour, baking powder, and sea salt and mix until combined. Add in the chocolate chips and mix until the chocolate chips are incorporated.
Transfer the cookie dough to the prepared skillet and smooth into an even layer. Bake on the center rack of the oven 25 to 30 minutes, or until the cookie is cooked through but still slightly gooey in the center.
Remove from oven and allow cookie to cool 10 minutes before slicing and serving. You can also plop a few scoops of ice cream in the center and hand everyone spoons to share.