This cookie skillet cake is one of those dessert recipes I come back to again and again. It’s incredibly simple, made with wholesome ingredients, and always a hit. It’s naturally gluten-free thanks to the almond flour (but no one will know), sweetened with coconut sugar for a more balanced sweetness, and bakes up perfectly soft in the center with just the right crisp edges. I love that you can make it quickly, bring it right in the pan (if you’re going somewhere), and no one ever knows it’s a “healthier” version.
COOKIE SKILLET CAKE
WET
1/2 cup coconut oil or butter, melted
3/4 cup coconut sugar
1 egg
2 teaspoons vanilla extract
DRY
2 3/4 cups almond flour
1/2 teaspoon sea salt (plus flaky sea salt for finishing)
1/2 teaspoon baking soda
3/4 cup chocolate chips
Directions:
Preheat oven to 350°F. Whisk the wet ingredients together until well combined. In a separate bowl, mix the dry ingredients (hold on chocolate chips), then stir in the wet ingredients until fully incorporated. Fold in the chocolate chips.
Grease a small cast iron pan and press the mixture evenly into it. Top with flaky sea salt. Bake for 15–17 minutes, until the edges are lightly golden and the center is set. Let it cool (uncovered) for at least 20 minutes before slicing. ENJOY…it’s SO good.
