Description
This Gluten Free Monster Skillet Cookie is filled with all the best things like old fashioned oats, peanut butter, and chocolate candies. It’s completely gluten free, so easy to make, and can be customized with all your favorite mix-ins!
Ingredients
- 1/2 cup creamy unsweetened and all-natural peanut butter
- 1/2 cup melted coconut oil
- 1 cup coconut sugar
- 1 large egg + 1 large egg yolk
- 1 1/2 teaspoons vanilla extract
- 3/4 cup finely ground blanched almond flour (I used Bob's Red Mill)
- 1/2 cup gluten free rolled oats
- 1/4 cup unsweetened finely shredded coconut
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup chocolate candies, plus a few more for the top (I used Unreal Dark Chocolate candies)
- 1/3 cup dark chocolate chips, plus a few more for the top
- 1/3 cup chopped pecans
Instructions
- Preheat oven to 350 degrees. Spray a 10-inch cast iron skillet with non-stick spray.
- Whisk together the peanut butter, coconut oil, coconut sugar, egg, egg yolk, and vanilla extract until well combined.
- In a separate bowl, whisk together the almond flour, oats, shredded coconut, baking soda, and salt.
- Fold the dry ingredients into the wet ingredients to create the cookie dough batter.
- Add the chocolate candies, chocolate chips, and chopped pecans.
- Transfer the cookie dough to the prepared skillet. Use a rubber spatula or the back of a spoon to spread out the dough and press it into even layer in the skillet. Sprinkle a few extra chocolate candies and dark chocolate chips on top and use a spatula to press them into the top of the dough just a bit.
- Bake the cookie skillet for 18-22 minutes at 350 degrees until the edges are golden brown, and a skewer inserted in the middle comes out clean.
- Let the skillet cookie cool for 5-10 minutes before serving. Serve with vanilla ice cream and extra chocolate shavings on top if you like!
Notes
How to Store, Reheat, and Freeze
Storing: This cookie will last a few days in the fridge when tightly covered. You can store it directly in the skillet or you can slice the cookie into pieces and store in an air-tight storage container.
Reheating: You can easily reheat it in the microwave by placing a piece on a microwave safe plate, placing a damp paper towel over top, and then reheating for 10-15 seconds until warmed through. You can also, reheat the skillet in the oven at 300 degrees for four to six minutes until warm.
Freezing: want to freeze your monster cookie, go for it! Be sure the cookie is completely cooled first. Then, slice it into bars, squares, or four large quarter pieces. Really whatever size you like will work.
Next, place each piece onto parchment lined sheet pan and place in the freezer until each piece is frozen individually.
Once the cookie pieces are frozen, you can place them in a freezer safe storage bag for up to three to four weeks. When you are ready to eat, let the cookie sit out to reach room temperature before reheating.
