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!

Cindy Anschutz Barbieri
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Ingredients

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

Directions

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

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  • 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

1002 calories; 69.2 g total fat; 103 mg cholesterol; 396 mg sodium. 91.8 g carbohydrates; 18 g protein; Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/02/2018
Seriously... So good! I made this recipe as regular cookies and not in a skillet. I made them for an office potluck because one of my co-workers eats gluten-free. I was so worried they were going to turn out all nasty and healthy tasting like diet food. Definitely not the case here I don't think I'll ever bake regular chocolate chip cookies again. The carbs and fats in these are so much better for the body... And they really taste good! So good! I'll make these again and again. Read More
(5)
7 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/02/2018
Seriously... So good! I made this recipe as regular cookies and not in a skillet. I made them for an office potluck because one of my co-workers eats gluten-free. I was so worried they were going to turn out all nasty and healthy tasting like diet food. Definitely not the case here I don't think I'll ever bake regular chocolate chip cookies again. The carbs and fats in these are so much better for the body... And they really taste good! So good! I'll make these again and again. Read More
(5)
Rating: 5 stars
02/02/2018
Seriously... So good! I made this recipe as regular cookies and not in a skillet. I made them for an office potluck because one of my co-workers eats gluten-free. I was so worried they were going to turn out all nasty and healthy tasting like diet food. Definitely not the case here I don't think I'll ever bake regular chocolate chip cookies again. The carbs and fats in these are so much better for the body... And they really taste good! So good! I'll make these again and again. Read More
(5)
Rating: 4 stars
02/25/2018
These are really good almost as good as the regular Toll House Chocolate Chip cookies you grew up with! If you are GF but not dairy free you will love these. I baked it on a greased cookie tin in the oven as one of the other reviewers did for 15 to 20 minutes. Read More
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Rating: 4 stars
12/27/2018
These turned out better than I expected. They are a great Paleo treat! I used date sugar rather than coconut sugar as I don't care for the taste of coconut sugar. I also baked them as cookies. I'm going to play with temperature and time a bit. Lowering to 300 kept them from browning too much but the interior texture was better at 350. Read More
Rating: 5 stars
01/20/2017
Amazing! I imagine this would also be considered gluten free! Read More
Rating: 5 stars
12/11/2017
Yes Read More
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Rating: 4 stars
07/25/2019
Like a stupid person I forgot to put the chocolate chips in when I was mixing it. So before I put it in the oven I put the chocolate chips on top!! It still turned out great except that it was more like a giant cookie with chocolate poured on top!! Read More
Rating: 5 stars
11/07/2019
We loved it. I'm not sure how many servings the recipe is supposed to make but 5 of us ate less than half the pan and we had large pieces. I think it could easily serve 12. I do think next time I make it I'll use a square pan so that I can cut the pieces smaller more easily. It reminds me of a bar type cookie very thick. Read More