Loaded Chocolate Chip Cookie Skillet
WOW are skillet cookies the way of the future? This Loaded Chocolate Chip Cookie Skillet is both quick, tasty and fun to make!
Equipment
- 9 inch cast iron skillet
- oven
- hand mixer
Ingredients
- 2 flax eggs (2 tbsp ground flax+5 tbsp warm water)
- ½ cup coconut oil (solid)
- ¼ cup tahini (the runnier the better)
- ⅓ cup + 1 tbsp coconut sugar
- ½ tbsp vanilla extract
- 1 tsp cinnamon
- ¼ tsp sea salt (flaky salt for top)
- 1½ cup almond flour
- ⅓ cup coconut flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ cup chocolate chips (handful more for top)
- ½ cup marshmallows (a few more to press into the top)
- ½ cup pecans (chopped)
- Drizzle of chocolate (optional)
Instructions
- Preheat the oven to 350 degrees. Grease a 9 inch cast iron skillet.
- Prepare flax egg by whisking ground flax and warm water. Set aside.
- In a medium sized bowl add coconut oil, tahini, and coconut sugar. Beat with an electric hand mixer, add vanilla, flax egg and beat again.
- Add in baking soda and powder, cinnamon, salt and flours. Change to a large spatula and gently stir. Fold in remaining ingredients and transfer to the skillet. Press dough into a skillet with your spatula or your hands. Press remaining chocolate chips and marshmallows.
- Place in the oven for 25-27 minutes.
- Remove from the oven and sprinkle flaky salt on top. Top with chocolate drizzle and ice-cream.
Notes
*This skillet lasted 3 days because I portioned it out that way. I microwaved it on the second and third day and it was amazing.