Paleo Skillet Chocolate Chip Cookie

Paleo Skillet Chocolate Chip Cookie
  • 2 tablespoons coconut oil, melted
  • 1/2 cup unsalted butter, softened
  • 1 cup coconut sugar
  • 3 cups almond flour
  • 1 cup tapioca flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 large eggs at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 2 cups chocolate chips


  1. Preheat oven to 350 degrees F (175 degrees C). Brush a cast iron skillet with melted coconut oil.
  2. Place butter into a large mixing bowl; spread with the back of a wooden spoon. Add coconut sugar; mix together with a fork until well incorporated. Pour in almond flour, tapioca flour, baking soda, and sea salt; stir, first with a fork then switch to a wooden spoon, until combined.
  3. Whisk eggs and vanilla extract together in a bowl until evenly blended. Make a well in the center of the flour mixture. Pour egg mixture into well and stir until dough is combined. Fold in chocolate chips. Pour into skillet; spread evenly with a wooden spoon.
  4. Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.

04/28/2018
Paleo Skillet Chocolate Chip Cookie, recipe PT15M PT1H 5 455 calories

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