Is there anything better than a gooey, melt-in-your-mouth, ginormous (read: the size of your face) chocolate chip cake-like cookie?! Nope… I didn’t think so. Unless (of course) you can make it yourself; with ALL clean ingredients and minimal prep time. Double WIN. This, my friends, is the answer to all your dessert dreams. One-bowl, minimal mess, and a foolproof recipe!
If you’re a loyal blog reader, you’re familiar with my almond and coconut flour paleo-baking obsession. Coconut flour was the first flour I tried for this skillet because hey, super price-friendly! But sadly, the cookie was too dense and dry. In comes almond flour and we have a much better, cake-like cookie that tastes great, especially when it’s lightly under-bake. Oat flour was also attempted with great success; chickpea flour didn’t nearly get as many rave reviews.
Here’s a tip on baking with almond flour; don’t wait until the cake/loaf/cookie appears as “done” in the oven. By the time it appears done; it will technically be overdone once it cools down and settles. You want to bring it out a bit soft and gooey so that it can cool and settle into a moist and sticky textured cookie.
You know what else helps the texture? The nearly 1 cup of all-natural nut butter of your choice that gets baked into it. It makes it moist, sightly nutty and oh so flavorful! I used almond butter, but you can use cashew butter, peanut butter or sunflower butter (the latter works if you have a nut allergy!) I also tried it with Wild Friend’s Chocolate Coconut Peanut Butter and just about died and went to chocolate chip cookie heaven.
The other neat thing about this cookie/cake recipe is the skillet aspect. SO much easier to clean, it bakes really fast; it’s non-toxic cookware.. and you get a little dose of iron into your food. Can’t complain, right?
No skillet? NO problem! 🙂 You can bake this easy cookie into any other cookware you may have; a circular cake pan or a loaf pan would do. A skillet is definitely just a nice-to-have. I use mine for everything! From frittatas to cookie skillets to sauteing any and all of my favorite veg; it’s my favorite cookware. I think anyone who loves to cook and is looking for healthier ways to prepare your food should invest in a cast-iron skillet.
S'Mores Skillet Cookie
Ingredients (works with a 10-inch cast iron skillet)
- 2 eggs (beaten/whisked) at room temperature (love pasture-raised eggs!)
- 2 cups of Bob’s Red Mill super fine natural almond flour (*or oat flour)
- 1/4 tsp baking powder
- 1/2 tsp baking soda
- 2/3 cup creamy almond butter or peanut butter
- 1/2 cup raw agave or pure maple syrup
- 1/2 cup of melted coconut oil
- coconut oil or avocado oil spray to grease the skillet (I use Chosen Foods)
- pinch of sea salt
- 1/2 tbsp organic, pure vanilla extract
- 3/4 cup of chocolate chips or chunks (I use dairy-free ones by Enjoy Life)
- 1/2 cup vanilla marshmallows (I use the vegan, non-gmo Dandies brand)
You will also need a 10.5 inch cast-iron skillet. Mine’s by Stargazer and I honestly love it. For a much smaller skillet, cut the measures by half.
Instructions
- Preheat your oven to 325F & grease the bottom and sides of your skillet with the coconut or avocado oil spray
- In a bowl, combine and stir all the wet ingredients together. Then add: baking powder, baking soda, almond flour, and pinch of sea salt (you can also premix the dry ingredients in a separate bowl before adding them.)
- Throw in about 1/2 cup of chocolate chips and gently fold them into the batter. Leave the remaining ones to top the skillet right before it goes into the oven.
- Bake for about 25 mins, until edges are golden brown. The goal is to slightly under-bake for a delicious, gooey, moist consistency. It’s by no means raw.
Note(s): paleo flours (if you opt for almond flour) behave a bit differently. They may appear as requiring more baking time, when it reality, they don’t. All they need is to come out of the oven and settle as they cool down.
To make your own oat flour: simply pulverize 2-3 cups of old-fashioned rolled oats (I buy the GF variety) and blend you’ve got a nice, even flour mixture. The recipe calls for 2 cups of pulverized oat flour (post-blend).
By: Aleyda / The Dish On Healthy
