Chocolate Chunk Raspberry Skillet Cookie (Paleo + Gluten Free

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1/3 cup Raspberries, Fresh or frozen

• Refrigerated

  • 1 Egg yolk

• Baking & Spices

  • 1 cup Almond flour
  • 1/4 tsp Baking soda
  • 1/3 cup Coconut sugar
  • 1/2 cup Dark chocolate
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/4 cup Coconut oil

Found on bakerita.com

Ingredients

• ¼ cup coconut oil, solid at room temperature (should be the same consistency as softened butter)
• ⅓ cup coconut sugar
• 1 egg yolk, room temperature
• 1 teaspoon vanilla extract
• 1 cup (96g or 4 oz.) blanched almond flour
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (3 oz.) chopped dark chocolate (use homemade Paleo chocolate chunks to keep 100% Paleo + refined sugar free)
• ⅓ cup fresh or frozen raspberries

Directions

• Preheat the oven to 350ºF. Lightly grease a 6 cast iron skillet with coconut oil.
• In a medium mixing bow, stir or beat the coconut oil and coconut sugar until smooth. Add the egg and vanilla and mix until smooth.
• Add the almond flour, baking soda and salt to the wet ingredients. Mix until well incorporated. Gently fold in the chopped chocolate and raspberries - its ok if the raspberries break up a little bit.
• Press the dough into the prepared pan and bake for 15-18 minutes or the edges are beginning to turn golden brown.
• Remove from oven and let cool for ten minutes. Serve warm - alone, or with whipped coconut cream or ice cream.