I just love my cast iron pan for many of my recipes. We were invited to our friends for dinner, and since it was on my stove top, I decided to make a dessert! Plus it looks great to bring the pan with the dessert in it to a friends house. My pan is a 12-inch so I made a really big cookie. We just warmed it in the oven while we were eating, then topped it with ice cream and melted chocolate. Yum!Ingredients | Chocolate Chip Cookie Recipe Easy Without Baking Soda
2 tablespoons coconut oil, melted
½ cup unsalted butter, softened
1 cup coconut sugar
3 cups almond flour
1 cup tapioca flour
1 teaspoon baking soda
½ teaspoon sea salt
2 large eggs at room temperature
1 ½ teaspoons pure vanilla extract
2 cups chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Brush a cast iron skillet with melted coconut oil.
Place butter into a large mixing bowl; spread with the back of a wooden spoon. Add coconut sugar; mix together with a fork until well incorporated. Pour in almond flour, tapioca flour, baking soda, and sea salt; stir, first with a fork then switch to a wooden spoon, until combined.
Whisk eggs and vanilla extract together in a bowl until evenly blended. Make a well in the center of the flour mixture. Pour egg mixture into well and stir until dough is combined. Fold in chocolate chips. Pour into skillet; spread evenly with a wooden spoon.
Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.
Olive oil or butter can be substituted for the coconut oil if desired.
If you are making this dessert then bringing it to your friends house, or will be enjoying a little later, bake for about 25 minutes. When ready to enjoy place in oven on low for about 7 minutes.
Info | Chocolate Chip Cookie Recipe Easy Without Baking Soda
prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
6
Yield:
6 servings
