Wednesday, May 25, 2016

Paleo Chocolate Chip Skillet

This has to be good!!!! I have made mug cakes and this is along that the recipe from
this website

Here is a peek!

Paleo Chocolate Chip Skillet Cookie
Prep time
Cook time
Total time
Serves: 2-4 servings
  • ¼ cup coconut oil, solid at room temperature
  • ⅓ cup coconut sugar
  • 1 egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (4 oz.) blanched almond flour
  • ½ cup (3 oz.) chopped dark chocolate
  • ½ teasoon flaky sea salt, to sprinkle on top (optional)
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  1. Preheat the oven to 350ºF. Lightly grease a 5 inch cast iron skillet with coconut oil.
  2. Beat together the coconut oil and coconut sugar until smooth. Add the egg and vanilla and mix until smooth.
  3. Add the almond flour, salt, and baking soda to the wet ingredients. Mix until well incorporated. Fold in the chopped chocolate.
  4. Press the dough into the prepared pan, sprinkle with flaky salt if using, and bake for 15-18 minutes or just beginning to turn golden brown around the edges. Remove from oven and serve warm - alone, or with whipped coconut cream or non-dairy ice cream.
Recipe adapted from Paleo Chocolate Chip Cookies

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1 comment:

  1. gained 2 pounds just reading the recipe. To many ingredients for me. 3 is my magic number.LOL. But it does sound delicious.