Paleo Skillet Chocolate Chip Cookie – a delicious recipe with coconut oil, unsalted butter, coconut sugar, almond flour, tapioca flour, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F (175 degrees C). Brush a cast iron skillet with melted coconut oil.
2
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.
3
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.
4
Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.
2154
kcal
Calories
152
g
Fat
164
g
Carbs
52
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 tablespoons coconut oil, melted, 1/2 cup unsalted butter, softened, 1 cup coconut sugar, 3 cups almond flour, and more.
Yes, Paleo Skillet Chocolate Chip Cookie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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