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)
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INGREDIENTS​​​
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1 1/4 cup blanched fine almond flour
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1/2 tsp baking powder
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1/2 tsp baking soda
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1/4 cup maple syrup
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1/4 cup raw creamy almond butter
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2 tsp vanilla paste or extract
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1/4 cup chocolate chips or one 2 oz bar of chocolate,
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DIRECTIONS​​
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Preheat oven to 350º F
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Combine dry ingredients
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Add wet ingredients and fold in chocolate chips
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Press dough into greased 8 inch cast iron pan & bake for 15 mins
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**For cookies, roll into tablespoon sized balls, place on an oiled baking sheet & cook for 13 – 15 mins
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Store in cool dry pantry up to four days
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