When it’s summer and you’re stuck indoors because it pouring rain outside there is only one answer – bake a paleo cookie skillet!
I am in love with my 8-inch cast iron skillet because it’s the perfect size for serving two people. This cookie serves six – or two over three days 😉 .
I used blanched almond flour and coconut flour as the base – two of my favorites.
Coconut flour is fiber rich. It absorbs quite a bit of liquid so when baking, you will likely need more oil than usual. If you aren’t a coconut fan, I promise you won’t be able to taste it in this skillet.
When it comes to the dark chocolate – I don’t discriminate but there are some low sugar and stevia-sweetened varieties that you could use for this recipe.
Don’t forget the chunky sea salt at the end to bring out the sweetness.
If you make this, be sure to share with me on Instagram!
- 1/2 cup coconut flour
- 2/3 cup blanched almond flour
- 1/3 cup coconut sugar
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup coconut oil
- 2 eggs
- 1/4 cup almond butter
- 1/3 cup paleo dark chocolate chips or chunks
- chunky sea salt
- Preheat oven to 350 F.
- Grease an 8-inch cast iron skillet and set aside.
- In a large mixing bowl, combine flours, sugar, cinnamon, baking soda and sea salt.
- In another large mixing bowl, combine coconut oil, eggs and sunflower butter.
- Combine wet and dry ingredients and stir until uniform. Fold in chocolate chunks – leave some for topping.
- Pour batter into greased skillet and top with remaining chocolate chunks and chunky sea salt.
- Bake for 15 minutes.