Skillet Chocolate Cookie for 1 (Vegan and Gluten-Free)
Warm, crispy on outside, slightly gooey and chewey on the inside chocolate chip cookie that happens to be vegan and gluten-free
Scale
Ingredients
- 1/2 cup almond flour
- 2 TB coconut sugar
- 1.5 TB plant-based milk
- 1.5 TB melted vegan butter
- 1/2 tsp ground chia seeds
- 1/4 tsp vanilla powder
- 1/4 tsp baking soda
- nuff chocolate chips
- nuff pecan pieces
Instructions
- Remember this cookie is part measurement part vibe.
- I know baking is supposed to be exact…..but this cookie requires you be present rather than prescriptive.
- Preheat oven to 375 degrees
- Spray or rub 4″ cast iron skillet with coconut oil and place in oven while preparing cookie dough
- Once cookie dough is ready, remove heated skillet from oven and push and shape dough into hot skillet
- Put skillet back in oven and bake for 20 minutes. (If I were you, I’d check at 15 minutes, because everyone’s ovens are different)
Notes
If you find your batter to be too wet, add a bit more flour or less liquid.