Almond Flour Skillet Chocolate Chip Cookie

Almond flour chocolate chip skillet cookie with crisp edges, a fudgy center, dark chocolate, and a less-sweet vegan twist.

Recipe Source Link:https://www.mygingergarlickitchen.com/almond-flour-skillet-chocolate-chip-cookie/

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RECIPE INGREDIENTS

» For Almond Flour Skillet Chocolate Chip Cookie

• 155 g (about 1? cups) fine blanched almond flour
• 16 g (2 tablespoons) cornstarch
• 60 g (¼ cup + 1 tablespoon) packed dark muscovado sugar
• 25 g (1 tablespoon + 2 teaspoons) pure maple syrup
• 85 g (? cup) creamy almond butter
• 75 g (? cup) unsalted butter, melted
• 7 g (1½ teaspoons) vanilla extract
• ¾ teaspoon baking soda
• ¼ teaspoon fine salt
• 60-65 g (? cup) dark chocolate chips or chopped dark chocolate
• 20 g (2 tablespoons) dark chocolate chips or chopped dark chocolate, for topping
• Flaky sea salt, for topping, optional

RECIPE INSTRUCTIONS

» How to Make Almond Flour Skillet Chocolate Chip Cookie

1. Preheat the oven to 175°C (350°F). Lightly grease a 23-cm (9-inch) oven-safe skillet or baking pan.
2. In a large bowl, whisk together the melted butter, almond butter, dark muscovado sugar, maple syrup, and vanilla extract until smooth and well combined.
3. Add the almond flour, cornstarch, baking soda, and salt.
4. Mix with a spatula until a thick, soft cookie dough forms.
5. Fold in 60-65 g (? cup) of the chocolate.
6. Transfer the cookie dough to the prepared skillet and spread it evenly. Gently press the dough into the pan.
7. Sprinkle 2 tablespoons of chocolate over the top.
8. Bake at 175°C (350°F) for 15-18 minutes, start checking around 14 minutes. The top should look set and lightly golden, with the edges set and the center still soft. Do not wait for a toothpick inserted in the center to come out completely clean. You need a few moist crumbs or melted chocolate are fine.
9. Remove the skillet from the oven and sprinkle with flaky sea salt before serving, if desired. Let the cookie cool in the skillet for 10-15 minutes. It will continue to set as it cools.
10. Serve warm with a crisp top and soft, fudgy center. It tastes delicious when served topped with thick strained yogurt or served with a scoop of vanilla ice cream.
11. Once cookie is completely cooled, it becomes firmer and can be sliced into pieces and enjoyed like a soft, chewy cookie.

RECIPE NOTES

1. Use fine blanched almond flour to give this cookie its tender texture. Coarse almond meal is not recommended as it can make the texture heavier.
2. Every oven is different, so start checking around 14 minutes. A few moist crumbs or melted chocolate on a toothpick are a sign that it is baked.

NUTRITION (Per Serving)

Calories: 337kcal | Fat: 26.3g | Carbohydrates: 21.6g | Protein: 6.7g | Fiber: 3.7g | Sugar: 14.2g | Sodium: 200.9mg

Nutritional information is meant to serve as a helpful guide and is approximate. Actual values may vary depending on ingredients and preparation.