Gluten-Free Deep Dish Chocolate Chip Skillet Cookie (Vegan, Paleo, Allergy-Free)
Grab a spoon and dive into this warm, ooey gooey, Gluten-Free Deep Dish Chocolate Chip Skillet Cookie! It’s vegan, grain-free and paleo, allergy-free, low in sugar, with crispy edges and a melty middle. A perfect healthier decadent dessert recipe for two; pair it with dairy-free ice cream or whipped cream for an ultimate sweet experience!
- Cook Time: 18 mins
- Total Time: 18 mins
- Yield: 2 1x
- Category: Dessert
- Cuisine: American
Scale
Ingredients
- 1 Cup Cassava Flour
- 1 Prepared Bob’s Red Mill Egg Replacement
- 1/2 Tsp Baking Powder
- 1/4 Cup Brown Sugar-Style Erythritol (or preferred brown sugar sweetener)
- 1/4 Cup Granulated Erythritol (or preferred granulated sweetener)
- 1 Tsp Pure Madagascar Bourbon Vanilla Extract
- 1/2 Stick (1/4 Cup) Vegan Soy-Free Butter (melted)
- 1/4 Cup Dark Chocolate Chips
Instructions
- Preheat the oven to 375°F.
- In a mixing bowl, combine all ingredients except the chocolate chips; mix and knead the dough together.
- Now add in the chocolate chips and mix the dough again to incorporate them.
- Press the cookie dough into a greased 6.5 inch cast iron skillet.
- Bake the cookie dough in the preheated oven for about 18-20 minutes.
- Serve right away while still warm with a scoop of vegan ice cream, whipped cream, or fluff!
Nutrition
- Serving Size: 1/2
