Paleo Chocolate Chip Cookie Skillet
User Reviews
5
Paleo Chocolate Chip Cookie Skillet
Description
The Paleo Chocolate Chip Cookie Skillet brings together almond flour, coconut flour, and a mix of ghee and coconut oil to form a dense yet tender cookie base. The batter is mixed until light and frothy, then folded with dark chocolate chips before being baked directly in an 8-inch skillet. Baking at 350 degrees until the edges golden and the center sets creates a balance of textures, with the edges crisping slightly while the middle remains soft and chewy. The use of coconut sugar and dark chocolate chips gives a subtle caramelized sweetness and deep cocoa flavor.
This skillet cookie can be served warm from the oven, optionally with coconut milk ice cream to add a creamy contrast. It works well as a dessert for sharing or a comforting treat. The recipe's Paleo-friendly ingredient list avoids grains and refined sugars, catering to specific dietary preferences.
For best results, almond and coconut flours should be sifted before mixing to avoid lumps and ensure even texture. Baking until the edges are golden but avoiding overbaking maintains a moist center. Leftovers store well in an airtight container in the refrigerator for up to four days, preserving freshness without compromising texture.
Ingredients
- 1/2 cup ghee softened, or grass fed butter
- 2 tbsp coconut oil softened
- 1/2 cup coconut sugar
- 2 egg room temperature
- 1 1/3 cups almond flour
- 1/4 cup coconut flour
- 1 tsp baking soda
- 1 tsp vanilla extract
- 3/4 cup dark chocolate chips
- pinch salt sea salt
Instructions
- First, preheat oven to 350 degrees.
- Add ghee, coconut oil, eggs and coconut sugar to a large mixing bowl or KitchenAid. Mix for 2 minutes or until light and frothy.
- Next, sift in almond flour and coconut flour. Add remaining ingredients except chocolate chips.
- Once mixed, fold in dark chocolate chips.
- Next, add dough to an 8 inch oven safe skillet and smooth into one even layer.
- Then, bake for 17 to 18 minutes or until edges are golden and middle is set.
- Lastly, remove from oven and serve with coconut milk ice cream if desired.
Notes
- Sifting the almond and coconut flours before mixing helps produce a smoother dough.
- Spread the cookie dough evenly in the skillet to assure uniform baking.
- Bake until the edges turn golden and the center is set to avoid overbaking.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 503 kcal
% Daily Value*
| Calories | 503kcal | 25% |
| Carbohydrates | 33g | 11% |
| Protein | 8g | 16% |
| Fat | 41g | 63% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 93mg | 31% |
| Sodium | 240mg | 10% |
| Potassium | 21mg | 0% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 79IU | 2% |
| Calcium | 61mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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