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!
- 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
- Preheat oven to 350ºF. Grease a 12 inch cast iron skillet with oil, and set aside for later.
- 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.
- 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.
- 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!
Again, thank to our amazing sponsors who are contributing the following items for the giveaway!
- $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
This prize pack is valued at over $450! To enter, simply follow participating sponsors and bloggers using the below giveaway widget.
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The PinterTest Kitchen ♥ Fix Me a Little Lunch ♥ Savory Moments ♥ Crumbs in my Mustachio ♥ House of Nash Eats ♥ Bake It With Love ♥ That Recipe ♥ Hardly A Goddess ♥ Cooking With Carlee ♥ A Kitchen Hoor’s Adventures ♥ Body Rebooted ♥ Cindy’s Recipes and Writings ♥ The Redhead Baker ♥ Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice ♥ Sweet Coralice ♥ Seduction in The Kitchen ♥ Cooks&Books&Recipes ♥ Everyday Eileen ♥
Under My Apple Tree ♥ Family Around The Table ♥ Bottom Left of the Mitten ♥ The Spiffy Cookie ♥ Fairyburger ♥ Join Us, Pull up a Chair ♥ Jonesin’ For Taste ♥ Jane’s Adventures in Dinner ♥ Take Two Tapas ♥ Jennifer Bakes ♥ The Unlikely Baker ♥ Hostess At Heart ♥ Karen’s Kitchen Stories ♥ Kate’s Recipe Box ♥ Kelly Lynns Sweets and Treats ♥ Wildflour’s Cottage Kitchen ♥ Chocolate Slopes ♥ Little House Big Alaska ♥
Makes, Bakes and Decor ♥ 2 Cookin Mamas ♥ That Skinny Chick Can Bake ♥ Books n’ Cooks ♥ Mildly Meandering ♥ Living Ideas ♥ Restless Chipotle ♥ Get the Good Stuff! ♥ The Weekday Gourmet ♥ An Affair from the Heart ♥ West Via Midwest ♥ Cookie Dough and Oven Mitt ♥ The Bitter Side of Sweet ♥ Cookaholic Wife ♥ Daily Dish Recipes ♥ For the Love of Food ♥ The Saucy Southerner ♥ Cook’s Hideout ♥
By the Pounds ♥ Tramplingrose: Cooking, Baking & Ranting in Small-Town South Dakota ♥ Sarah Cooks the Books ♥ Chef Sarah Elizabeth ♥ Fantastical Sharing of Recipes ♥ Sarah’s Bake Studio ♥ The Pajama Chef ♥ Frankly Entertaining ♥ Long Distance Baking ♥ Palatable Pastime ♥ The Freshman Cook ♥ The Food Hunter’s Guide to Cuisine ♥ A Day in the Life on the Farm ♥ Wendy Polisi ♥ Tampa Cake Girl ♥ Canning and Cooking at Home ♥ Full Belly Sisters ♥ SuperSizeGuy.com ♥ Our Good Life
Oh my goodness this looks SO good! Giant and chocolate and cookie were like major selling points. I love that it’s all baked up in a skillet! :)
Aw! glad you enjoyed!
i just found you’re blog and I love it!! What food/dessert do you make the most and what is you favorite thing to make?
I’m always down for a batch of good ol’ fashioned chocolate chip cookies… so glad you love it here Sydney!