Chocolate Skillet Cookie
Impress your guests and your family with this beautiful Chocolate Skillet Cookie! Baked in a large cast iron skillet, this AIP chocolate cookie is so easy to make and feeds a crowd. This skillet cookie has wonderful, crispy edges and a soft chewy brownie-like center. You’ll love the AIP-friendly chocolate sauce drizzled all over this cookie. A skillet cookie is easier to prepare than traditional cookies because you don’t have to form individual cookies. This is a great dessert to serve over the holidays or for a special occasion, and it is fun to eat. A skillet cookie can be served on its own, or you can serve it with a scoop of dairy-free, egg-free ice cream, such as my Vegan Pumpkin Ice Cream, for a wonderful combination of chocolate and pumpkin flavors in every bite.
AIP Cookie Dough
This AIP skillet cookie is made using a combination of AIP-friendly, gluten-free flours: tigernut flour, cassava flour, coconut flour, and tapioca starch.
Each of these alternatives to grain-based flours has an important role in this cookie recipe.
Cassava flour and tapioca starch are both made from the root of the cassava plant, also known as yuca. These ingredients provide energy to the body without causing a spike in blood sugar. Cassava is high in resistant starch, which is a type of starch that has similar benefits as fiber for the digestive system. Resistant starch also helps feed the “good” bacteria in the gut and may help reduce inflammation. Tapioca starch does not have as many nutrients as other flours, but it helps make the center of this skillet cookie nice and chewy.
Tigernut flour is a great source of Vitamin E, fiber, and resistant starch. These nutrients help protect the body against free radicals and helps you digest food easily.
Coconut flour is full of healthy fats that may assist in maintaining heart health by reducing blood cholesterol levels and triglycerides. It is also high in vitamins and minerals, such as iron.
Naturally Sweetened Chocolate Cookie
This skillet cookie is naturally sweetened with maple syrup, which is a healthier choice for desserts and baking compared to many other sweeteners. Maple syrup is high in antioxidants and helps protect the body against free radical damage. It is also lower on the glycemic index compared to many other sweeteners.
In addition to delicious maple syrup, this cookie dough contains cacao powder, which is made by grinding cocoa beans. Cacao powder is loaded with flavanols, which are antioxidants that have been shown to reduce tiredness, improve heart health, cognitive function, and to regulate blood pressure. In addition, cacao powder is high in fiber, which helps support our digestive system.
Adding cacao powder is a great way to add extra nutrition and flavor to your AIP desserts!
AIP Chocolate Sauce
This chocolate cookie is drizzled with an easy AIP chocolate sauce that comes together quickly while the skillet cookie is baking. It is made with cacao powder (adding more of those healthy antioxidants!), coconut sugar, and a splash of water. These three ingredients are combined in a small saucepan and take just a few minutes to melt together over medium heat, forming a delicious, rich, chocolate sauce that is perfect for adding a pop of color and lots of flavor to this chocolate skillet cookie.I hope you love this chocolate skillet cookie as much as I do! I like to sit down with a nice cup of chamomile Sleepy Time Tea and relax as I sip the tea and enjoy every bite of this cookie.
Looking for more cookie recipes?
Try some of my other favorites:
- Sugar Cookie Fruit Pizza
- Pumpkin Cookie Dough Bites
- Glazed Peppermint Mocha Cookies
- Frosted Gluten-free Christmas Cookies
Chocolate Skillet Cookie
- For the cookie:
- 1 cup palm shortening (sustainably sourced)
- 2/3 cup maple syrup
- 1 tsp alcohol-free vanilla extract
- 1 cup cassava flour
- 1 cup tigernut flour
- 1/2 cup coconut flour
- 1/2 cup tapioca starch/flour
- 1/4 cup cacao powder
- 2 Tbsp The Myers Way® Gelatin
- 1 tsp baking powder
- 1/2 tsp sea salt
- For the chocolate sauce:
- 1/4 cup coconut sugar
- 2 Tbsp cacao powder
- 1 tsp water
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