Oatmeal Chocolate Chip Skillet Cookie
- Prep Time: 10 minutes
- Cook Time: 22
- Total Time: 32 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
- Prep Time: 10 minutes
- Cook Time: 22
- Total Time: 32 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1/2 cup cashew butter
- 1/3 cup melted coconut oil
- 1 cup coconut sugar
- 1 large egg + 1 large egg yolk
- 2 teaspoons vanilla extract
- 3/4 cup almond flour
- 3/4 cup gluten free rolled oats
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 cup chopped walnuts
- 2 oz chocolate semi-sweet chips, plus more for the top
- 2 oz chocolate chunks, plus more for the top
Method
- Preheat oven to 350 degrees. Spray a 10-inch cast iron skillet with non-stick spray.
- Whisk together the almond butter, coconut oil, coconut sugar, egg, egg yolk, and vanilla extract until well combined.
- In a separate bowl, whisk together the almond flour, oats, and baking soda.
- Fold the dry ingredients into the wet ingredients to create the cookie dough.
- Add the chocolate chips, chocolate chunks, and chopped walnuts to the mixing bowl and fold into the dough.
- 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 extra semi-sweet chocolate chips and dark chocolate chunks 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, the center is set, and a skewer inserted in the middle comes out clean.
- Top with flaky sea salt and let the cookie skillet cool for 5-10 minutes before serving.
