Ingredients

The following ingredients have 4 Servings
  • 2 large eggs (at room temperature (or 2 flax eggs))
  • ¾ cup coconut sugar
  • ¼ cup coconut oil (melted)
  • ½ cup creamy natural almond butter
  • 1 teaspoon vanilla extract
  • 1 cup fine blanched almond flour
  • 1 cup oat flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup chocolate chunks or chocolate chips (plus more for topping)
  • Flaked sea salt (for topping (optional))

Instruction

  • Preheat oven to 350°F. Grease a 10 inch skillet or pan. I used my 10 inch cast iron skillet.
  • Whisk eggs and coconut sugar together in a medium mixing bowl.
  • Add coconut oil, almond butter, vanilla extract and whisk until combined.
  • In another medium mixing bowl, combine almond flour, oat flour, baking soda and salt.
  • Add dry ingredients to wet ingredients and stir until fully combined.
  • Fold in chocolate chips.
  • Add dough to your greased skillet and use a spatula to spread the cookie dough evenly.
  • Bake for 18-20 minutes or until a toothpick comes out clean. The less time your cookie skillet bakes, the gooier it will be.
  • Serve cookie skillet warm with a scoop of ice cream, if desired.