10-Inch Skillet Cookie
A deliciously simple, gluten-free cookie to be made in a 10-inch skillet
Recipe type: dessert
  • 2½ cups almond flour
  • ¼ cup packed light brown sugar
  • ¼ cup packed dark brown sugar
  • ½ tsp coarse kosher salt
  • 1 large egg
  • 5 tbsp unsalted butter, melted and cooled slightly
  • 1¼ tsp vanilla extract
  • 2.5 oz (about ½ cup) chopped dark chocolate or chocolate chps
  • heaping ¼ tsp flaky sea salt (like Maldon)
  1. Preheat oven to 400°F.
  2. In a medium bowl, stir together the almond flour, both brown sugars and the kosher salt.
  3. In a smaller bowl, whisk together the egg, melted butter and vanilla extract. (Be careful to make sure the melted butter is not too hot or it will cook the egg.) Add wet mixture to the almond flour mixture, along with most of the chocolate chunks. (Reserve some for pressing on top later.)
  4. Using a spatula, stir until no more dry spots remain and the dough sticks together in a big lump. Press the dough evenly into a 10-inch nonstick skillet. (I use my cast iron one.) Scatter your leftover chocolate chunks on top, and then use the bottom of a glass to flatten the top of the dough. Sprinkle the flaky sea salt on top. (At this point you can let the cookie dough sit out for twenty minutes or so until you're ready to bake it, or even cover it with plastic wrap and store it in the fridge for a longer period of time. I've let it sit out for 30 minutes before baking, and I think it gives a slight improvement on texture. Definitely not necessary, however.)
  5. Bake for about 15-17 minutes or until the edges are golden brown. Allow to cool for 30 minutes so the texture can set. Slice into wedges and serve, or just top with some ice cream and place on the middle of the table to dig in with some forks and the help of your friends. Enjoy!
Recipe adapted slightly from Pretty Simple Cooking
Recipe by Cake Over Steak at https://cakeoversteak.com/10-inch-skillet-cookie-cookbook-clubs/