Ingredients
Method
- Preheat oven to 350°F (175°C). Lightly grease two 5-inch cast iron skillets or ramekins with coconut oil.
- In a medium bowl, whisk together the almond butter, melted coconut oil, coconut sugar, maple syrup, egg yolk, and vanilla extract until smooth.
- Stir in the salt and baking soda. Add the almond flour and mix until just combined. Fold in the dairy-free chocolate chips.
- Divide the cookie dough evenly between the prepared skillets/ramekins. Press down gently to flatten the tops. Bake for 12-15 minutes, or until the edges are golden brown and set, but the center still looks slightly gooey.
- Remove from oven and let cool for a few minutes before serving warm. Top with a scoop of dairy-free ice cream if desired.
Notes
- Don't overmix the dough once the flour is added; this can make the cookies tough. Mix just until combined for a tender result.
- For an extra gooey center, bake for closer to 12 minutes. If you prefer a firmer cookie, bake for the full 15 minutes.
- If using a single 6-inch skillet, increase baking time by 2-3 minutes to ensure even cooking.
- Leftover skillet cookies can be stored covered at room temperature for up to 2 days, or refrigerated for up to 4 days. Reheat gently in the microwave for 20-30 seconds for that fresh-baked warmth. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For an extra gooey center, bake for closer to 12 minutes. If you prefer a firmer cookie, bake for the full 15 minutes.
- If using a single 6-inch skillet, increase baking time by 2-3 minutes to ensure even cooking.
- Leftover skillet cookies can be stored covered at room temperature for up to 2 days, or refrigerated for up to 4 days. Reheat gently in the microwave for 20-30 seconds for that fresh-baked warmth. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.