A chocolate chip cookie skillet made with Navitas Organics Cacao Butter Wafers, topped with ice cream.

Chocolate Chip Cookie Skillet Recipe

If chocolate is your love language, then this deliciously gooey, melt-in-your-mouth chocolate chip cookie skillet is calling your name! A rich dessert that’s easy to share (but no judgment if you don’t), it's made even better with a scoop of dairy-free ice cream on top.

INGREDIENTS

2 flax eggs: 2 Tbsp. ground flax + 6 Tbsp. water
½ cup coconut sugar
¼ cup Navitas Organics Cacao Butter Wafers, melted
½ cup creamy natural peanut butter
1 tsp. vanilla extract
1 cup fine blanched almond flour
1 cup oat flour
½ tsp. baking soda
¼ tsp. salt
1 cup chocolate chips or chunks, plus more for topping

DIRECTIONS

Preheat oven to 350°F. Grease a 10-inch skillet or cast-iron pan with coconut or avocado oil.
Make the flax eggs. Let sit for 10 minutes.
Add coconut sugar, melted cacao butter, peanut butter and vanilla extract to a small pot over the stove on low heat and whisk until smooth and creamy.
In a medium mixing bowl, combine almond flour, oat flour, baking soda and salt.
Add the flax eggs to the wet ingredients and stir to combine.
Add dry ingredients to wet ingredients and stir until fully combined.
Add dough to greased skillet and use a spatula to spread cookie dough evenly.
Bake for 16-18 minutes.
Serve cookie skillet warm with a scoop of ice cream on top, if desired.

Makes 1 10-inch cookie skillet

 

Submitted by Nicole Nelson | Living Well with Nic

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Image of Chocolate Chip Cookie Skillet Recipe

Servings

One 10-inch cookie skillet

If chocolate is your love language, then this deliciously gooey, melt-in-your-mouth chocolate chip cookie skillet is calling your name! A rich dessert that’s easy to share (but no judgment if you don’t), it's made even better with a scoop of dairy-free ice cream on top.

Ingredients

  • 2 flax eggs: 2 Tbsp. ground flax + 6 Tbsp. water
  • ½ cup coconut sugar
  • ¼ cup Navitas Organics Cacao Butter Wafers, melted
  • ½ cup creamy natural peanut butter
  • 1 tsp. vanilla extract
  • 1 cup fine blanched almond flour

  • 1 cup oat flour
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 1 cup dairy-free chocolate chips or chunks, plus more for topping

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Directions

  1. Preheat oven to 350°F. Grease a 10-inch skillet or cast-iron pan with coconut or avocado oil.
  2. Make the flax eggs. Let sit for 10 minutes.
  3. Add coconut sugar, melted cacao butter, peanut butter and vanilla extract to a small pot over the stove on low heat and whisk until smooth and creamy.
  4. In a medium mixing bowl, combine almond flour, oat flour, baking soda and salt.
  5. Add the flax eggs to the wet ingredients and stir to combine.
  6. Add dry ingredients to wet ingredients and stir until fully combined.
  7. Add dough to greased skillet and use a spatula to spread cookie dough evenly.
  8. Bake for 16-18 minutes.
  9. Serve cookie skillet warm with a scoop of dairy-free ice cream, whipped cream and/or chocolate chips on top, if desired.