A healthier version of a fudgy, chewy chocolate chunk skillet cookie that whips up in no time!
What do I always ask for my birthday? Chocolate Chip Cookies. Everytime. They are so classically good that you can’t go wrong with them. And they will probably always be my favorite dessert. Ever. I know, I know, there are soooooo many incredible desserts too but I really just can’t get over the dough and butter and sugar and all the yummies wrapped up into one bowl and baked to golden perfection. So I figured, why not create a healthier version that’s also a skillet cookie? Because hello, skillet cookies are totally the new rave and it’s for a reason. They are incredible.
And I don’t know about you, but my cookies need to have the chewy, fudgy texture on the inside but still lightly, golden-y, crispy on the outside. So you kinda under-bake them but not really cause they cook a little after you take them out of the oven. I always got nervous doing that before and I’d think, “No, they just need one more minute in the oven!” But I was so wrong. When you are thinking that, then it’s the key to take the skillet out. They will be fine coming out of the oven. In fact, they will be the best! All those people who say, “Let the cookies cool 5 minutes on a baking rack.” Also, for a reason. I always tried to sneak around those “suggestions” but guys, sometimes those people are really smart. So I’ll tell you too, let the skillet cookie cool a bit (unless you are serving right away with ice cream and just simply cannot wait!) And then try the cookie the next day because oh my goodness it gets even chewier and perfect.
Yes, ice cream is optional. But it’s one of those things. When you make cookies, you automatically think to dip them in your favorite milk. And with a skillet cookie freshly hot out of the oven you pair it with whole milk vanilla bean ice-cream (Trader Joe’s has my favorite!) Because it’s the right thing to do. And here’s another thing pertaining to the skillet. You’ll need a 6 inch one but it also serves dual purposes cause it’s the perfect size for frying an egg! If you think you’ll never use it again except for making this cookie, think again, it might just become your favorite pan.
The almond flour mixed with almond extract and sea salt just brings out the best nutty flavor in this cookie. And the coconut sugar with coconut oil makes for the best “butter” base! I’m telling you guys, even though regular chocolate chip cookies are amazing, I think this is my favorite kind of way to eat them now. Because this skillet cookie is healthier, it’s so easy to make (no rolling out balls for cookies!) and doesn’t require fancy pants ingredients! Even if you don’t have any almond flour on hand you can make it by grinding up the almonds in a food processor or blender. And again, if you don’t have some of the ingredients on hand you can easily substitute. For instance, if you are vegan you can use a flax egg instead or if you are paleo, coconut oil instead of butter! But I promise you, this skillet cookie does not disappoint.
Chocolate Chunk Cookie Skillet (GF)
- 4 tbsp butter, melted or coconut oil
- 1/3 cup coconut sugar
- 1 egg or flax egg*
- 1/2 tsp almond extract*
- 1/2 tsp maple syrup*
- 1 cup almond meal or flour
- 1/4 tsp baking soda
- 1/8 tsp sea salt
- 1/2 cup (4 oz.) dark chocolate bar (I liked 85%), chopped
Preheat oven to 350 degrees.
Mix butter and coconut sugar together until creamy consistency. Add the egg, almond extract and maple syrup and mix well.
Stir in the almond meal, baking soda and sea salt to the batter. Add in the chopped dark chocolate bar (or chocolate chunks). Sprinkle flaky sea salt on top if you'd like!
Pour batter into the 6 inch skillet and bake for 12-15 minutes.
Serve with ice cream!
*If you don't have any almond extract or maple syrup you can substitute by using 1 tsp vanilla extract. I prefer the nutty flavor of the almond extract though! You can also substitute ground flax and water for the egg if you need too.