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“Healthified” Chocolate Chip Skillet Cookie

Yields6 ServingsPrep Time10 minsCook Time22 minsTotal Time32 mins

A healthier version of an old classic, using gluten-free flour, less sugar, and semi-sweet chocolate chips, topped with dairy-free coconut ice cream!

 9 tbsp grass-fed butter, melted
 9 tbsp coconut sugar
 3 eggs (pasture-raised, if possible)
 1 ½ tsp vanilla extract
 ¾ cup gluten-free flour (I used a combination of almond, coconut, chickpea, brown rice, & quinoa)
 ¾ tsp baking soda
 ½ tsp salt
 ¾ cup semi-sweet chocolate chips
1

Grease a 12" cast iron skillet with butter and preheat oven to 350 degrees F.

2

In a medium bowl, combine melted butter & coconut sugar. Add eggs and vanilla and whisk until combined.

3

In a small bowl, combine all dry ingredients (flour, baking soda, and salt).

4

Add dry ingredients to wet ingredients and stir until combined. Fold in chocolate chips.

5

Pour batter into greased skillet and bake for 15-18 minutes, until edges are browned.

6

Cool for a few minutes before slicing, then enjoy warm with dairy-free ice cream!

Refrigerate leftovers for 1-3 days.

Nutrition Facts

Serving Size Slice

Servings 6