CHOCOLATE CHIP

COOKIE SKILLET

I absolutely love this dense and chewy chocolate chip cookie dough! My goal was to create a cookie recipe that we could whip up in under 30 minutes, as soon as a sugar craving starts. The resulting recipe is powered almost entirely by almonds so it's packed with plenty of fiber, it's low in sugar, and totally customizable. I added gluten-free oats to give the dough a bit more texture and stirred in HU Kitchen's Chocolate Gems for the finishing touch!

We've eaten the dough from a bowl while watching TV, had one or two (or three) cookies as an afternoon snack to power through the work day, and even shared the ice-cream topped skillet for date night. This versatile gluten-free & vegan recipe proves that comfort food doesn't have to be loaded with oil, processed flour, or artificial sugar!

Total time: 30 mins, yields 4 servings (about 12 cookies)

INGREDIENTS​​

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DIRECTIONS​​

  1. Preheat oven to 350º F

  2. Combine dry ingredients

  3. Add wet ingredients and fold in chocolate chips

  4. Press dough into greased 8 inch cast iron pan & bake for 15 mins

**For cookies, roll into tablespoon sized balls, place on an oiled baking sheet & cook for 13 – 15 mins

Store in cool dry pantry up to four days

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