Gluten-Free Raspberry Chocolate Chunk Skillet Cookie
This Raspberry Chocolate Chunk Skillet Cookie is an easy, one-bowl recipe loaded with fresh raspberries and dark chocolate chunks. This healthy skillet cookie is gluten-free, vegan, Paleo, and refined sugar-free.
Servings: 4
Ingredients
- 1/4 cup Coconut Oil solid at room temperature, should be the same consistency as softened butter
- 1/3 cup Coconut Sugar
- 1 Egg Yolk room temperature, or 1 flax egg, to keep vegan, see Notes
- 1 tsp Vanilla Extract
- 1 cup Blanched Almond Flour
- 1/4 tsp Baking Soda
- 1/4 tsp Sea Salt
- 1/2 cup (3oz.) Chopped Dark Chocolate or Chocolate Chips
- 1/3 cup Fresh or Frozen Raspberries
Instructions
- Preheat the oven to 350ºF. Lightly grease a 6″ cast iron skillet with coconut oil.
- In a medium mixing bow, stir or beat the coconut oil and coconut sugar until smooth. Add the egg and vanilla and mix until smooth.
- Add the almond flour, baking soda and salt to the wet ingredients. Mix until well incorporated. Gently fold in the chopped chocolate and raspberries – it’s ok if the raspberries break up a little bit.
- Press the dough into the prepared pan and bake for 15-18 minutes or the edges are beginning to turn golden brown.
- Remove from oven and let cool for ten minutes. Serve warm – alone, or with whipped coconut cream or ice cream.
Notes
To make a FLAX EGG: whisk together 1 tablespoon flax meal with 2.5 tablespoons of water. Let gel for about 5 minutes before using.
Original Recipe: https://www.bakerita.com/raspberry-chocolate-chunk-skillet-cookie-paleo-gluten-free/