Let me introduce you guys to baking simplified.
Just one pan and two steps create a giant, gooey, delicious, gluten-free, and grain-free cookie.
An ingenious recipe that is basically a variation of my basic Paleo chocolate chunk cookie recipe, with one huge difference. Instead of the endless cookie parade of scooping, rotating trays, timing batches, transferring to cooling racks, and all the other tasks associated with baking a batch of cookies, I threw the dough in a 6.5-inch cast-iron skillet, baked it for 30 minutes, and oh my, it turned into a delicious gigantic cookie.
As I said baking simplified, but you might call it as well lazy baking.
Because this is the sort of perfect recipe to make when your imagination has left you.
Those times, when all you want to be is a couch potato, and just the thought of scooping cookie dough feels like climbing Mt. Everest.
That’s when this recipe is perfect, because it requires only three steps:
- Mix ingredients
- Put skillet cookie in oven
- Eat skillet cookie
I top it off with a scoop of coconut whipped cream, and it was awesmazing. No seriously, it was so rad I could have eaten all by myself.
If you don’t have a cast-iron skillet, you have to get one because you need one.
You can get a pre-seasoned 6.5-inch skillet for about $11 or a 3 piece skillet set for $25.
I use my cast iron pans all of the time from cooking eggs, to making hash and sauteing chicken to making cookies.
So what’s holding you back? Buy one or take yours out from the cupboard and make this awesmazing cookie!
Skillet Chocolate Chip Cookie
1 cup almond flour (I used Bob’s Red Mill)
¼ teaspoon baking soda
Pinch of fine grain sea salt
½ cup coarsely chopped dark chocolate (I used Dagoba)
1 small free-range organic egg
2 tablespoons raw organic honey
2 tablespoons melted coconut oil (or butter)
¼ teaspoon vanilla extract
Coconut Whipped Cream
Coconut cream scraped from the top of 1 (13.5 oz) chilled can of full fat coconut milk (use BPA-free coconut milk)
Skillet Chocolate Chunk Cookie
Preheat oven to 350°F (175°F) and place a rack in the middle.
Grease a 6.5-inch cast iron skillet. Set aside.
In a bowl, combine almond flour, baking soda, and salt. Add chocolate chunks and stir to combine.
In another bowl mix egg, honey, melted coconut oil, and vanilla extract.
Stir the wet ingredients into the dry ingredients until just combined.
Cover with plastic wrap, and refrigerate for at least 30 minutes.
Fill the cast iron skillet evenly with the dough.
Bake for 25 to 30 minutes or until a toothpick comes out clean.
Serve with coconut whipped cream
Coconut Whipped Cream
Open up the can and scoop the thick coconut cream into a large bowl of a heavy-duty mixer or with an electric hand mixer fitted with whisk attachment (try to keep as much liquid out of the cream as possible)
Beat, starting on low, increasing incrementally to medium speed until soft peaks become visible, about 5 minutes (you can add a touch sweetener if you want to.)
Refrigerate until ready to serve. The whipped cream will become thicker as it chills in the fridge.
One serving yields 313 calories, 25 grams of fat, 18 grams of carbs, and 8 grams of protein.