Chocolate Chip Skillet Cookie
Do you know what today is...? #NationalIceCreamDay! One of my favorite desserts to eat to beat this Texas heat (like my rhymes?). I posted this banana ice cream recipe a while back and decided to pair it with this grain-free, dairy-free, and gluten-free skillet cookie. The texture is on point - so gooey and chocolatey and paired perfectly with some #vegan banana ice cream.
Chocolate Chip Skillet Cookie
🔪 Prep Time: 10 minutes
🍳Cook Time: 10 minutes
🕒Total Time: 30 minutes
🍴Serving Size: 6.5" Skillet
Ingredients:
1 1/2 cup Almond Flour (@natureseats)
1 tbsp Ground Flax Seeds (@bobsredmill)
1 tbsp Ground Chia Seeds
1 tsp Baking Soda
1 tsp Baking Powder
Pinch of Salt
1/3 cup Coconut Oil (@vitacoco)
1/4 cup Honey
1 Pasture Raised Egg (@vitalfarms)
2 tsp Vanilla Extract
Dark Chocolate Chips (@lilys_sweets)
Vegan Vanilla Bean Ice Cream (recipe here)
Instructions:
Preheat oven to 375°.
Sift your dry ingredients (flour, seeds, baking soda, powder, and salt) into a mixing bowl. Then add in the wet ingredients (not chocolate chips). Evenly mix the batter to ensure there are no lumps. Finally, add in your chocolate chips and mix.
Pour out into a lightly greased 6.5” skillet. Bake in the oven for 20-22 mins.
Top with your favorite ice cream and enjoy!
Notes & Tips:
This cookie can easily be made vegan! Sub maple syrup for the honey (I like Monkfruit Maple Syrup by @lakantosweetner). In place of an egg, whisk together 1 tbsp flax seeds with 3 tbsp water. Also be sure to use vegan chocolate chips. The Lily's brand does have vegan products!
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