Ingredients
- 2 tablespoons flaxseed meal + 1/3 cup water (flax egg)
- 1/2 cup natural nut or seed butter
- 1/3 cup + 1 tablespoon avocado oil
- 3/4 cup coconut sugar
- 1 tablespoon vanilla extract
- 2 ½ cups super fine almond flour
- 2 tablespoons coconut flour
- ¾ teaspoon fine salt
- 1 teaspoon baking soda
- 1/2 cup quality dark chocolate chips
- 3 ounces chopped dark chocolate
Instructions
- In a small bowl, combine flaxseed meal and water. Let sit for 5 minutes to form a gel-like consistency (flax egg).
- Preheat oven to 350ºF (175ºC). Line an 8 or 9-inch cast iron skillet with parchment paper and set aside.
- In a medium bowl, whisk together nut/seed butter, avocado oil, and coconut sugar. Add flax egg and vanilla extract; mix until fully combined.
- Add almond flour, coconut flour, baking soda, and salt. Mix until a dough forms. Fold in chocolate chips and chopped dark chocolate.
- Transfer dough into prepared skillet. Press evenly into the pan. Top with additional chocolate chips or chunks if desired.
- Bake for 18–22 minutes, or until the top is lightly golden. Do not overbake for a gooey center.
- Allow to cool for at least 10 minutes before serving. Cookie will firm up as it cools and can be sliced into bars if desired.
Notes
- Use almond or cashew butter for a neutral flavor, or sunflower seed butter for a nut-free version.
- The cookie skillet will be soft and gooey fresh out of the oven but firms up as it cools.
- Serve warm with dairy-free vanilla ice cream for a decadent treat.
- Store leftovers covered at room temperature for 2–3 days, or refrigerate for longer shelf life.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 slice (1/8 of skillet)
- Calories: 360
- Sugar: 17g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
