A cookie skillet is something I’ve seen in all different places, Pinterest, Instagram, etc. They look so appealing, all gooey with a nice scoop of vanilla ice cream on the top. I’ve finally decided to make a gluten-free version perfect for a cold night when you’re the mood for something delicious and sweet!
YOU WILL NEED:
•1 12-inch cast-iron skillet
•A large bowl
•A small bowl
•A wooden spoon
INGREDIENTS:
•1/2 cup coconut oil, melted
•1 banana, mashed
•1 cup brown sugar
•1/2 cup granulated sugar
•2 1/2 cups gluten free flour
•3 eggs
•1 teaspoon baking powder
•1 teaspoon baking soda
•1/2 teaspoon salt
•2 teaspoons vanilla extract
•2 cups chocolate chips (your choice)
I used semi sweet chocolate chunks and white chocolate!
DIRECTIONS:
1.) Preheat oven to 350ºF your cast iron skillet.
2.) In a small bowl, mix together the gluten-free flour, baking powder, baking soda, and salt. Set aside.
3.) In a large bowl, cream together the coconut oil, banana, sugars, and vanilla extract. Then, add in the eggs one at a time, making sure they are absorbed before adding more.
4.) Add in the dry mixture and mix until just combined. Then, add in the chocolate chips. Scrape the dough into the skillet. Sprinkle with sea salt if you would like. If not, bake in the oven for 20-25 minutes, or until golden brown.
