Name: “Healthified” Chocolate Chip Skillet Cookie
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 6
Ingredients: 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

AuthorHeather BlakeCategoryDairy free, Dessert, Gluten-freeDifficultyBeginner

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!

Yields6 Servings

Prep Time10 minsCook Time22 minsTotal Time32 mins

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

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

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

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

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

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

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

Refrigerate leftovers for 1-3 days.

Ingredients