(Paleo) Skillet Chocolate Chunk Cookie with Coconut Whipped Cream

December 12, 2014

(Paleo) Skillet Chocolate Chunk Cookie with Coconut Whipped Cream



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.

(Paleo) Skillet Chocolate Chunk Cookie with Coconut Whipped Cream



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.

(Paleo) Skillet Chocolate Chunk Cookie with Coconut Whipped Cream



That’s when this recipe is perfect, because it requires only three steps:
  1. Mix ingredients
  2. Put skillet cookie in oven
  3. 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!

(Paleo) Skillet Chocolate Chunk Cookie with Coconut Whipped Cream

(Paleo) Skillet Chocolate Chip Cookie with Coconut Whipped Cream                  Print this recipe!

Ingredients
Makes 1 skillet, enough for 4 people

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)

Directions

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.

Nutrition facts

One serving yields 313 calories, 25 grams of fat, 18 grams of carbs, and 8 grams of protein.

32 comments:

  1. This sounds fantastic Mike and the ingredients are nothing to what come out after baking. Wow, beautiful photos. P.S. I never knew they sold pre-seasoned pans, might check out the link myself (thanks Santa!) and get a small one!

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  2. Oh bless this does look like heaven in a pan! Love that you don't have to mess with making cookies and still get the same outcome!! Seriously dangerous though - I'd eat the entire pan :)

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    1. You need to share this Sam, it's mandatory!

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  3. I've literally got a skillet on my Boxing day sales hunt list (our version of black Friday). I love all these skillet recipes and this is no different. I could faceplant it. (when it has cooled down).

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    1. You need to get a cast iron skillet asap man, it's a must, must, must!

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  4. Yum!!! I love skillet cookies - so much crispy goodness! :) Didn't know you could buy pre-seasoned skillets, thanks for the great tip!

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    1. Skillet cookies are the best, I never get tired of 'em!

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  5. This chocolate chunk skillet cookies is seriously all I am craving right now, delicious and inspiring recipe Mike!

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  6. HI Mike, like the 3 steps of this recipe, looks delicious!

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  7. Oh MY GAWD this looks so good! I was sad to see that it serves 4 haha. You could totally make a mini version for ONE by dividing up the recipe, I have mini skillets like this as well. Definitely going to give this a shot!
    Jill
    Champagne for Everyday - A San Francisco Based Lifestyle and Fashion Blog

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    1. I need to buy me some single serving cast iron skillet too, they're so much fun!

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  8. I like this kind of dessert. Simple, tasty and no hidden calories.
    Good work!

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  9. I'm totally digging this cookie, Mike! I love my cast iron pans, and they definitely become my winter go-to for everything. But now I want a cookie. With coconut whipped cream. Well done, Alpha! #WolfpackEats

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  10. Baking simplified or lazy cooking, this one is a winner in my book. This a OMG dessert. Looks divine. I've wanted to make coconut cream for a while, I'm on it.

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    1. Whipped coconut cream is THE shiz Asha, you should totally try it!

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  11. I would not call it lazy at all! I think it's super creative and ingenious, and you deserve a pat in the back!

    :-)

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  12. OOh - Awesmazing is THE only way to describe this delicious gigantic cookie!!! And in one skillet???!!! It's recipes like this that make me so happy I have a small cast iron skillet - cause my daughter and I WOULD eat the whole dang thing - specially seeing it's made with almond flour and all!

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    1. Awesmazing is indeed the only way to describe this gigantic cookie. And eating the whole thing is the only way to eat it. ;)

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  13. Skillet cookies are chasing me today - and that's not a bad thing in my book. It might just be the universe trying to tell me I should bake one?? (: I'm not paleo but the idea of using almond flour is awesome and with only one egg this shouldn't be too hard to make egg-free with some flaxseed. Now I just need a skillet ...

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    1. You need to get on board with skillet cookies, they're the best!

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  14. I cannot get over how delicious this looks, especially that coconut whipped cream melting so delightfully on chocolatey goodness.

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  15. ...because, really, who has time to scoop out little balls of dough and have to keep washing baking trays? This is the ultimate type of baking I love to do! Man, this looks freaking fantastic dude! And since it's paleo, I'm going to go ahead and call it healthy, which then means I can eat the entire thing. #winning

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    1. Dude, it's so healthy you have no idea and you can most definitely eat the whole thing!

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  16. Greetings! This sounds so fun! Great sweets-palates think alike-- it reminds me of one of my favorite recipes to make...If I may, I'd like to share it with yourself and your blog-reading friends! Hope you've all had super fun holidays so far, and are looking forward to a fantastic New Year! Cheers, Andrea (hope you enjoy the recipe{s}!!})
    http://tetonfamilymagazine.com/

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  17. This looks like maybe it's almond meal rather than almond flour? The flour is so fine and silt like and this appears more coarse. Just want to make sure before I make it. Thanks.

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