(Paleo) Skillet Chocolate Chip Cookie with Coconut Whipped Cream


Makes 1 skillet, enough for 4 people

Skillet Chocolate Chip Cookie

1 cup almond flour (I used Bob’s Red Mill)

¼ teaspoon baking soda

Pinch of fine grain sea salt

½ cup coarsely chopped dark chocolate (I used Dagoba)

1 small free-range organic egg

2 tablespoons raw organic honey

2 tablespoons melted coconut oil (or butter)

¼ teaspoon vanilla extract

Coconut Whipped Cream

Coconut cream scraped from the top of 1 (13.5 oz) chilled can of full fat coconut milk (use BPA-free coconut milk)


Skillet Chocolate Chunk Cookie

Preheat oven to 350°F (175°F) and place a rack in the middle.

Grease a 6.5-inch cast iron skillet. Set aside.

In a bowl, combine almond flour, baking soda, and salt. Add chocolate chunks and stir to combine.

In another bowl mix egg, honey, melted coconut oil, and vanilla extract.

Stir the wet ingredients into the dry ingredients until just combined.

Cover with plastic wrap, and refrigerate for at least 30 minutes.

Fill the cast iron skillet evenly with the dough.

Bake for 25 to 30 minutes or until a toothpick comes out clean.

Serve with coconut whipped cream

Coconut Whipped Cream

Open up the can and scoop the thick coconut cream into a large bowl of a heavy-duty mixer or with an electric hand mixer fitted with whisk attachment (try to keep as much liquid out of the cream as possible)

Beat, starting on low, increasing incrementally to medium speed until soft peaks become visible, about 5 minutes (you can add a touch sweetener if you want to.)

Refrigerate until ready to serve. The whipped cream will become thicker as it chills in the fridge.