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RECIPE
11 INGREDIENTS5 STEPS20MIN

Paleo Chocolate Chip Skillet Cookie

4.0
1 Ratings

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Feed Me Phoebe

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Using a cast iron skillet is the perfect way to make gluten-free, paleo cookies. This one is a little bit on the gooier side, with a slight hint of coconut thanks to the flour, oil and sugar used.
20MIN
Total Time

Feed Me Phoebe

Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
1/4 cup
Coconut Oil , room temperature
1
Large  Egg
1 tsp
Pure Vanilla Extract
1/3 cup
Blanched Almond Flour
1/4 cup
Coconut Flour
1/2 tsp
Baking Soda
1/4 tsp
1/4 cup

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Nutrition Per Serving

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CALORIES
797
FAT
60.5 g
PROTEIN
14.6 g
CARBS
61.0 g

Cooking Instructions

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Step 1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 5-inch cast iron skillet with coconut oil and set in the oven to warm as it preheats.
Step 2
In a medium mixing bowl, combine the Coconut Oil (1/4 cup), Coconut Sugar (1/3 cup), Egg (1), Almond Butter (2 tablespoon), and Pure Vanilla Extract (1 teaspoon). Beat until smooth.
Step 3
Add the Blanched Almond Flour (1/3 cup), Coconut Flour (1/4 cup), Sea Salt (1/4 teaspoon) and Baking Soda (1/2 teaspoon) to the wet ingredients. Mix until well incorporated. Fold in the Dark Chocolate Chunks (1/4 cup).
Step 4
Remove the hot skillet from the oven and carefully press the dough into the pan. Sprinkle with the Sea Salt Flakes (to taste) and bake for about 12 minutes or until just beginning to turn golden brown around the edges.
Step 5
Remove from oven and serve warm with vanilla non-dairy ice cream. Enjoy!

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Nutrition Per Serving
Calories
797
% Daily Value*
Fat
60.5 g
78%
Saturated Fat
32.7 g
164%
Trans Fat
0.0 g
--
Cholesterol
91.1 mg
30%
Carbohydrates
61.0 g
22%
Fiber
12.3 g
44%
Sugars
37.0 g
--
Protein
14.6 g
29%
Sodium
606.9 mg
26%
Vitamin D
0.5 µg
2%
Calcium
140.6 mg
11%
Iron
4.5 mg
25%
Potassium
760.5 mg
16%
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