giant chocolate skillet cookie

Oh, hey there👋🏻Don’t mind me… just writing these last minute #Choctoberfest blog posts at about 1 AM, in addition to the sea of homework I’m currently drowning in. Productivity? Yes. Procrastinating? Absolutely. But a full 8 hours of sleep? Nahhhh.

But today, I’m sharing this crazy amazing, grain-free, refined sugar free GIANT chocolate skillet cookie, so isall good💆🏿‍♂️ (<— also that was supposed to be an “ok” emoji but I’m just gonna leave that there because, honestly, who cares? a guy getting a head massage is way more interesting)

(You can tell when I’m on coffee overdrive and wayyyy past my bedtime when I start doing things that I normally would never put on this blog. Like for real. You’re seeing a really different side of me today.)

However, I’m going to try and smile through the exhaustion, because I’m kind of addicted to this humongous skillet cookie and I’m really excited to share this recipe with y’all. Hope y’all will give it a try!

It all starts out with good quality coconut oil, softened. Not rock-solid, not completely melted, but almost an apple-saucy consistency. You can achieve this for chilling in the fridge in 5-10 minute intervals, stirring in between, until the coconut oil is smooth and creamy.

Agave is not something I’d normally opt for, because I’m so used to using honey more recently. However, we bought a giant bottle of it at Costco a few months back and it’s just been sitting in the back of our pantry! It’s actually coconut agave (not sure what the difference is), which is normally kind of pricey, but when you buy it in bulk, you save money. Life hack :) And the super concentrated sweetness allows you to use less sugar, but still pack in a lot of tasty flavor into the cookie.

I raved about Rodelle in my last post, which was actually in partnership with them. I’m serious you guys, get the dutch processed cocoa. I’ve already gone through half of the container, and I’ve only had it for about a week! Anyways, you bet your bottom dollar I used Rodelle cocoa in this recipe. If you don’t have high quality cocoa on hand, you could even use hot cocoa mix (I’ve tried it before, and although the chocolate flavor isn’t as strong, it still works!).

I talked more about Choctoberfest in my last recipe, so be sure to check that out! Don’t forget to explore the #Choctoberfest hashtag on Instagram, Twitter, and Facebook, and check out the #Choctoberfest Pinterest board, where we post chocolate recipes all year long.

Also, before I forget: if you don’t have a cast iron skillet, any baking sheet works fine. A pie pan or 9×9 baking pan would work best, but heck, you could even use an oven safe bowl or something (do those even exist?? haha). I think baking it in a different shape would make it more of a brownie texture/consistency, but the end result is sooo tasty.

Look👏🏼 how 👏🏼 fudgy👏🏼 and 👏🏼 cakey!! If these don’t have you straight up drooling, I don’t know what will.

Happy #Choctoberfest! And don’t forget to enter the giveaway (I’ll have all the info down below, in case you forgot or you’re new here), check out my fellow food bloggers, and explore the linkup to check out today’s recipes!

5.0 from 1 reviews

Giant Chocolate Skillet Cookie

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

This giant one-bowl chocolate skillet cookie is gluten free and refined sugar free, but sure to satisfy all your chocolate cravings. I've used almond flour, coconut oil, and agave instead of your traditional cookie ingredients, which make this dessert fudgy, moist, and oh-so-chocolatey!

Author: Ashley | My Southern Sweet Tooth

Serves: about 10-12

Ingredients

• ¾ cup coconut oil, SOFTENED
• ½ cup agave (honey or regular sugar works fine)
• 2 eggs
• 1 tsp vanilla extract
• 2½ cups almond flour
• ¼ cup cocoa
• 1 tsp baking soda
• ¼ tsp salt
• ½ cup chocolate chips, plus extra for topping

Instructions

1. Preheat oven to 350ºF. Grease a 12 inch cast iron skillet with oil, and set aside for later.
2. In a large bowl, whisk together softened coconut oil and agave. Crack in eggs one at a time, stirring in between each addition, until smooth and as lump-free as possible. Mix in vanilla extract.
3. Add almond flour, cocoa, baking soda, and salt, and gently fold into the coconut oil mixture. Once a dough has begun to form, pour in chocolate chips and mix until all the dry ingredients have been incorporated.
4. Spread dough into prepared greased skillet. Sprinkle over some extra chocolate chips if you want, and bake for 30-35 minutes, until the edges are firm. If you're worried that center is still gooey, it will harden as it cools! Serve with whipped cream, ice cream, chocolate sauce, or whatever your heart desires. Enjoy!

3.5.3228

• $100 gift card to Williams Sonoma or Sur La Table from our gold sponsor Imperial Sugar
• 1 case of granulated white sugar (40 pounds), 1 case of light brown sugar (24 pounds), 1 case of dark brown sugar (24 pounds), and 1 case of powdered sugar (24 pounds) from our gold sponsor Imperial Sugar. That’s a whoollee lot of sugar, btw :)
• 16 oz Barlean’s Butter-Flavored Coconut Oil, 9.52 oz canister of Chocolate Silk Greens, and 8oz bottle of Essential Women Omega-Swirl Chocolate Mint from our silver sponsor Barlean’s
• 300-piece Lindt LINDOR Truffles gift bag (you choose the flavors!) from blog sponsors The PinterTest Kitchen

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