Dreamy Plant-Based and Gluten-Free Chocolate Chip Pecan Cookie Skillet
Servings 4 servings
Calories 300kcal
Ingredients
- 1/2 cup gluten-free 1:1 baking flour 1/2 cup almond flour 1/4 cup coconut sugar 1/4 cup maple syrup 1/4 cup melted coconut oil 1 tsp vanilla extract 1/2 tsp baking soda pinch of sea salt 1/3 cup mini chocolate chips 1/4 cup chopped pecans
Instructions
- preheat your oven to 350°f (175°c). in a medium mixing bowl, whisk together the gluten-free flour, almond flour, baking soda, and sea salt.
- in another bowl, mix the melted coconut oil, maple syrup, coconut sugar, and vanilla extract until smooth.
- pour the wet ingredients into the dry ingredients and stir until just combined. fold in the mini chocolate chips and chopped pecans.
- grease your skillet (we used our place brand 6.5-inch cast iron pan) lightly with coconut oil and press the cookie dough evenly into the skillet.
- bake for about 20 minutes, or until the edges are golden brown but the center is still slightly soft.
- let it cool for 5-10 minutes before digging in for the ultimate gooey experience. you can add ice cream to the top too!