ADVERTISEMENT
Set your oven to 350°F (175°C). Lightly grease a skillet with a bit of coconut oil.
In a big bowl, mix together almond flour, baking soda, salt, maple syrup, coconut oil and vanilla extract.
Gently fold in the chocolate chips and let the dough sit for 5 minutes.
Spoon the dough into the prepared skillet and spread it out evenly. Press down gently.
Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown. The center should be set and firm.
Let the skillet cookie cool in the pan for some minutes. It will firm up as it cools. Add a scoop of ice cream, slice and serve warm.
Enjoy!
Notes
Storage:Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the fridge for up to a week. Reheat slices in the microwave or oven for a warm, fresh taste.
Nutrition
Serving: 5slices
Calories: 416kcal
Carbohydrates: 16g
Protein: 10g
Fat: 37g
Saturated Fat: 7g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 8g
Cholesterol: 0.1mg
Sodium: 300mg
Potassium: 77mg
Fiber: 5g
Sugar: 6g
Vitamin A: 1IU
Vitamin C: 0.1mg
Calcium: 131mg
Iron: 2mg
Keywords
chocolate chip cookie skillet, no butter, no eggs, skillet dessert, vegan
ADVERTISEMENT
