Salted Chocolate Chip Skillet Cookie
Giant chocolate chip cookie baked in a cast iron skillet, topped with vanilla ice cream. Served warm so the cookie is gooey and ice cream starts to melt. So comforting. (Gluten-free, dairy-free, egg-free, soy-free, nightshade-free)
- 1 cup walnuts
- 1 cup pecans
- 1/4 cup water
- 1/4 cup maple syrup
- 1/4 cup maple sugar or coconut sugar (or brown sugar)
- 1/4 cup coconut flour
- 2 Tbsp coconut oil, refined
- 2 Tbsp flaxseed, ground
- 2 Tbsp arrowroot flour
- 1 1/2 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup chocolate chips ensure dairy-free, if a consideration for your diet
- 1 sprinkle Maldon salt flakes
- vanilla ice cream of your choice for topping ensure dairy-free, if a consideration for your diet
Preheat oven to 350 degrees Fahrenheit. In large food processor bowl, blend pecans and walnuts until no chunks are seen. Will be texture of a relatively coarse nut butter; very thick. Process about 3-5 minutes. Scrape down bowl as needed.
Add rest of ingredients except for chocolate chips and Maldon salt flakes. Process until an even consistency is achieved, about 1 minute. Stop to scrape down bowl halfway through as needed.
Add chocolate chips. Pulse a couple times or stir with spatula to incorporate. Pour into an 8 or 10 inch cast iron skillet. Spread dough around into an even layer. Bake for 35 minutes total. After about 30 minutes, sprinkle with Maldon salt flakes.
When done baking, remove from oven. Allow cookie to set before topping with vanilla ice cream and serving.
Leftovers (without ice cream on top, obviously) store well in refrigerator for a few days.
I predict this would freeze well, but we never have any leftovers to test this out.