Gluten-Free Chocolate Chip Skillet Cookie
This gooey Gluten-Free Chocolate Chip Skillet Cookie with caramel pecans is incredible - warm, gooey chocolate chip cookie is topped with ice cream and a 5 minute healthier caramel sauce with chopped pecans. It's perfect as a holiday dessert, for get-togethers and parties, or anytime you're craving a decadent treat. This cookie skillet can be made dairy-free and is gluten-free and refined sugar-free (paleo-friendly!)
Ingredients
Cookie Skillet
- 2 3/4 cups almond flour
- 1/2 cup vegan, full dairy, or lactose-free butter, melted
- 3/4 cup coconut sugar
- 1 egg, room temp
- 1 1/2 tsp vanilla extract
- 1/2 tsp sea salt
- 3/4 tsp baking soda
- 3/4 cup chocolate chips
Caramel pecan sauce
- 1/4 cup coconut cream
- 1/4 cup maple syrup
- 3 tbsp coconut oil
- 1 tsp vanilla extract & sea salt
- 1/3-1/2 cup chopped pecans
For serving
- ice cream of choice
Instructions
- Preheat oven to 350F. Combine all of the cookie ingrediets in a large bowl, until dough forms. Then fold in the chocolate chips.
- Grease a 9-10 inch-cast iron skillet or round cake pan with oil. (I used an 8-inch and definitely recommend going a little bigger if possible). Press the dough into the bottom of it and bake in the oven for 20-22 minutes until golden.
- While the cookie is baking, make the caramel sauce. Combine the oil, coconut cream, and maple syrup in a small saucepan. Over medium heat, bring it to a boil. Once boiling, add the chopped pecans. Let the mixture boil for 5 minutes, stirring frequently.
- After 5 minutes, remove from heat. It should have thickened up a little and will thicken more as it sits.
- When ready to serve, top with ice cream and the caramel sauce and enjoy!