Chocolate Chip Skillet Cookie with Peanut Butter Sauce
- Total Time: 25 mins
- Yield: 8 servings 1x
Description
Who said going gluten-free meant having to give up decadent baked goods?
Ingredients
- 1/2 cup (120 ml) of coconut oil (see note)
- 1/2 cup (120 ml) of peanut butter
- 1/2 cup (120 ml) of real maple syrup
- 1 tbsp of vanilla
- pinch of salt
- 1/2 tsp of baking soda
- 3 cups (720 ml) of almond meal
- 1/2 cup (120 ml) of dark chocolate chips ( I use bittersweet)
Instructions
- Preheat oven to 350.
- In a blender, combine the first 5 ingredients and blend for 5-6 minutes. The ingredients will pull together and make a caramel type sauce.
- I used a 10 inch cast iron skillet. Add one cup of caramel to the pan. Add baking soda, almond meal and dark chocolate. Combine until well blended.
- Using your fingers, pat mix into pan. Bake 12-14 minutes. The cookie will be golden brown and puff up. This is a good sign it is done.
- Remove from oven and spread the remaining sauce over the cookie.
- Serve with a bunch of spoons and eat right out of the skillet or dish it up, either way it won’t last long.
- NOTE: Virgin coconut oil will taste like coconut, refined coconut oil will have little to no flavor of coconut. I used the virgin coconut oil in this recipe.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 490
If You Liked This Recipe, You’ll Love These
- Chocolate-Loaded Almond Joy Cookies
- Oatmeal Peanut Butter Brookie Bars
- Porter, Coffee and Chocolate Bread Pudding
- Coffee and Whiskey Chocolate Mousse
Frequently Asked Questions
Will the cookie taste like coconut?
It depends on which coconut oil you use. The recipe notes that virgin coconut oil will taste like coconut, while refined coconut oil has little to no coconut flavor. The author used virgin coconut oil in this recipe, so there is a mild coconut note in her version.
What is the blender step actually doing to the coconut oil and peanut butter?
Blending the coconut oil, peanut butter, maple syrup, vanilla, and salt together for 5–6 minutes emulsifies them into what the recipe describes as “a caramel type sauce.” Half of this sauce goes into the skillet as part of the cookie base, and the rest is spread over the hot cookie right after it comes out of the oven.
How do I know when the skillet cookie is done baking?
Bake at 350°F for 12–14 minutes. The recipe says the cookie is done when it is golden brown and puffs up — that puffing is specifically called out as a good sign it is done, not a sign it is over-baked. 
