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Chocolate Chip Skillet Cookie

Same amazing wholesome ingredients as the original Chewy Chocolate Chip Cookie but served warm in a skillet! Admittedly, this recipe was created when I didn’t have enough time to roll and scoop out the batter and has been a family favorite ever since. Serve with a side of fresh berries for extra nutrients and a pop of color, too!

INGREDIENTS

Serves 8

1 flax or chia egg* (1 tablespoon of chia seeds or flax meal + 3 tablespoons warm water)
1¾ cups almond flour
½ cup rolled oats**
½ teaspoon baking soda
½ teaspoon sea salt
½ cup shredded coconut
2 tablespoons coconut sugar
¼ cup coconut oil, softened but not liquified
¼ cup maple syrup
½ teaspoon pure vanilla extract
½ cup chocolate chips
¼ cup of chopped nuts (optional)
Sea salt
Extra chocolate chips to melt and drizzle (optional)

Same amazing wholesome ingredients as the original Chewy Chocolate Chip Cookie but served warm in a skillet! Admittedly, this recipe was created when I didn’t have enough time to roll and scoop out the batter and has been a family favorite ever since. Serve with a side of fresh berries for extra nutrients and a pop of color, too!

INGREDIENTS

Serves 8

1 flax or chia egg* (1 tablespoon of chia seeds or flax meal + 3 tablespoons warm water)
1¾ cups almond flour
½ cup rolled oats**
½ teaspoon baking soda
½ teaspoon sea salt
½ cup shredded coconut
2 tablespoons coconut sugar
¼ cup coconut oil, softened but not liquified
¼ cup maple syrup
½ teaspoon pure vanilla extract
½ cup chocolate chips
¼ cup of chopped nuts (optional)
Sea salt
Extra chocolate chips to melt and drizzle (optional)

METHOD

Preheat the oven to 350°F. *Prepare the chia or flax egg by adding 3 tablespoons of warm water with the seeds and mixing until well combined. Let the mixture sit for about 10 minutes to form the “egg”. Use real egg if preferred.

In a separate bowl, mix together the almond flour, oats, baking soda, sea salt, shredded coconut, and coconut sugar. Stir until the ingredients are mixed evenly. Set aside.

In another bowl, add in the slightly beaten “egg” (or egg), then the softened coconut oil, maple syrup, and vanilla. Mix together. Add the wet ingredients to the bowl of dry ingredients and stir until smooth. Pour in the chocolate chips and mix again.

Place the raw cookie dough in a greased, 8-inch skillet and press slightly to flatten the top. Bake for 22 to 24 minutes, or until golden brown and set in the middle. Let cool for 5 minutes before drizzling the optional chocolate and serving. Slice and dig in! Store unused cookie covered for 2 days or in the freezer for longer term storage.

*NOTE: Use a real egg if preferred

**NOTE: The oats can be added to the cookies whole or process them in a food processor or blender to make a flour. This will create a smoother, less textured cookie. Be sure not to over process into a fine powder. Cookies pictured above are made with blended oats.