Have you ever had a skillet cookie? If you haven’t, I think it’s about high time that you give it a shot. I hadn’t had one before, but I’d been dreaming of chocolate chip cookie bliss for weeks and when the thought dawned on me to make it in my cast iron skillet, I dove right in.
The beauty of a skillet cookie is that you can cut it like a piece of pie and top it with ice cream. Which reminds me, chipwiches are also in my near future (and your future too), I’m just working on perfecting my homemade ice cream recipe. I’m kind of thinking I’ll do something fun with the flavors rather than just plain old vanilla.
Tell me, does Peanut Butter Cookie and Roasted Banana Ice Cream sandwiches sound good to you? They sound pretty freakin’ delicious to me!
So back to this skillet chocolate chip cookie. First off, it’s not that soft, gooey, melty cookie texture that usually makes my mouth sing and that I rave about. Nope, this cookie is more dense and crunchy, but I’ve actually decided that I like it better that way. At least in pie form. It holds up better to ice cream. And you can eat it with you hands (like a slice of pizza). Chocolate chip cookie pizza anyone? Okay that might be taking it too far.
Second, I’ve been baking more with blanched almond flour lately (can you tell?!) and I kind of love it. It’s harder than I thought, it doesn’t really act like other flours, but I’m really enjoying adding it to my flour mixes because it gives great texture and flavor but also adds tons of nutrients into the mix. We all know how good almonds are for us, so adding this superfood to my baked goods (along with quinoa), is a no brainer.
But the best part of this gluten-free skillet chocolate chip cookie? Aside from the fact that it’s delicious? Not only is it gluten-free, but it’s also dairy-free and refined sugar-free as well. And it’s actually healthy.
Not to say that I recommend sitting down and polishing off one of these cookies for yourself, but when you’re eating a dessert that’s packed with super healthy ingredients like almond flour, teff flour, coconut flour, quinoa, oats and coconut oil all together? You’re totally allowed to have one extra slice and enjoy every minute of it.
- 1½ cups almond flour
- ½ cup teff flour
- ½ cup tapioca starch
- ¼ cup cooked quinoa
- 1 tablespoon coconut flour
- ½ teaspoon fine sea salt
- 1 teaspoon (two packets) of stevia
- 2 large eggs
- 1 tablespoon almond milk (or milk of choice)
- ¼ cup melted coconut oil
- ⅓ cup honey
- 2 teaspoons vanilla extract
- ½ cup oats
- ½ cup chocolate chips (I use unsweetened carob chips)
- Preheat the oven to 350 degrees F and spray an oven proof skillet with cooking spray.
- In a medium bowl, whisk together the dry ingredients. Add the wet ingredients to the dry and mix until fully combined. Stir in the oats and chocolate chips.
- Transfer the cookie dough to the skillet and press it down so that it spreads out evenly.
- Bake for 18 - 20 minutes, or until lightly browned and still slightly soft.
PS – Don’t forget to enter the Albion Fit giveaway. You could get a brand new jacket!! And it’s truly an amazing jacket – I’m obsessed with mine.