Rating: 4.5 stars
11 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

I just love my cast iron pan for many of my recipes. We were invited to our friends for dinner, and since it was on my stove top, I decided to make a dessert! Plus it looks great to bring the pan with the dessert in it to a friends house. My pan is a 12-inch so I made a really big cookie. We just warmed it in the oven while we were eating, then topped it with ice cream and melted chocolate. Yum!



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Brush a cast iron skillet with melted coconut oil.

  • Place butter into a large mixing bowl; spread with the back of a wooden spoon. Add coconut sugar; mix together with a fork until well incorporated. Pour in almond flour, tapioca flour, baking soda, and sea salt; stir, first with a fork then switch to a wooden spoon, until combined.

  • Whisk eggs and vanilla extract together in a bowl until evenly blended. Make a well in the center of the flour mixture. Pour egg mixture into well and stir until dough is combined. Fold in chocolate chips. Pour into skillet; spread evenly with a wooden spoon.

  • Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.

Cook's Notes:

Olive oil or butter can be substituted for the coconut oil if desired.

If you are making this dessert then bringing it to your friends house, or will be enjoying a little later, bake for about 25 minutes. When ready to enjoy place in oven on low for about 7 minutes.

Nutrition Facts

1003 calories; protein 18g; carbohydrates 91.8g; fat 69.2g; cholesterol 102.7mg; sodium 395.8mg. Full Nutrition