Easy Paleo Chocolate Chip Skillet Cookies

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Egg + 1 egg yolk, large

• Baking & Spices

  • 1 5/8 cups Almond flour
  • 1/2 tsp Baking soda
  • 1/2 cup Coconut sugar, organic
  • 1 cup Dark chocolate or dark chocolate chips
  • 1 generous pinch Sea salt
  • 2 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1/2 cup Coconut oil, organic

• Frozen

  • 1 Optional - vanilla flavored coconut ice cream to top

Found on paleorunningmomma.com

Description

Ingredients

• 1 large egg + 1 egg yolk
• ½ cup organic coconut oil, soft but still solid
• ½ cup organic coconut sugar
• 2 tsp pure vanilla extract
• 1.5 cups + 2 tbsp blanched almond flour
• ½ tsp baking soda
• generous pinch sea salt
• 1 cup chopped dark chocolate or dark chocolate chips (I used a combination)*
• Optional - vanilla flavored coconut ice cream to top, plus extra chopped dark chocolate**

Directions

• Preheat your oven to 350 degrees. Grease two 6.5 inch oven proof skillets (or one 10 inch skillet) lightly with coconut oil.
• In a large bowl, whisk together the coconut oil and coconut sugar until smooth. Beat in the vanilla, egg and egg-yolk until fully combined and smooth.
• In a separate bowl, combine the almond flour, salt, and baking soda. Add this mixture to the wet ingredients and beat until fully combined and a sticky dough forms.
• Stir in the chopped chocolate/chocolate chips or a combination, then transfer the mixture to the skillet or skillets if using two.
• Use a rubber spatula to scrape all the cookie dough from the bowl and spread it out evenly in the skillets to ensure even baking.
• Bake in the preheated oven for about 15 minutes or until the middle is just set and the edges begin to turn golden brown***
• Allow to cool a bit in the skillet(s) then top with ice cream if desired to serve. Enjoy!