Paleo Chocolate Chip Skillet Cookie (Gluten-free & Low Carb)

Made this Paleo Chocolate Chip Skillet Cookie, which is basically a pizza cookie that you can eat right out of the oven. It was 9” wide, and I ate it in one go. No regrets whatsoever.

I’d been seeing a lot of skillet cookie and skillet brownie recipes online, and wanted to take a stab at it too. But the thing is, I knew that once I started having it, I wouldn’t be able to stop. So I came up with a recipe that would actually fit my macros for the “evening snack” meal and went for it.

I used coconut flour and almond butter, so it was unintentionally Paleo, and low-carb too! Just changed the name of the recipe to reflect that, lol.

To top it off, I added on vanilla protein powder ice cream, and oh wasn’t it a heavenly combination with with that warm cookie?! The ice cream was super easy to make – just combine a scoop of protein powder, a cup of almond milk and a packet of stevia sweetener and pop it in the freezer. Yup pretty much it.

Now the cookie is big enough to share, but why would you?! 

Paleo Chocolate Chip Skillet Cookie (Gluten-free & Low Carb)

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Prep Time5 minutes mins

Cook Time17 minutes mins

Total Time22 minutes mins

Servings: 1 9″ cookie

Calories: 680kcal

Course: Dessert, Snack

Cuisine: American

This Paleo Chocolate Chip Skillet Cookie is basically a 9” supersize pizza cookie. Its Gluten-free and Low-carb, and you can eat it right out of the oven!

Ingredients

• ¼ cup Almond Butter, 64g
• ¼ cup Almond Milk
• 1 Egg
• 1 tsp Vanilla Extract
• ⅓ cup Coconut Flour, 43g
• 1½ tsp Baking Powder
• Stevia Sweetener, 2 tsp sugar worth (Use your brand's Conversion Chart)
• 1 Tbsp Chocolate Chips, Stevia-sweetened, 14g

Instructions

• Preheat oven to 350°F and grease a 9” cake pan or cast iron skillet.
• Mix nut butter, milk, egg and vanilla in a large bowl and whisk until uniform.
• Add rest of the ingredients and mix well.
• Fold in chocolate chips.
• Transfer dough to greased pan/skillet and press down, smoothening the top. Top with a few more chocolate chips.
• Bake for about 15 minutes or until edges are golden brown.
• Serve warm with some vanilla ice cream!

Notes

• To make protein powder ice cream, whisk ingredients and freeze 2 hrs:
  • 1 scoop Vanilla Protein Powder (⅓ cup, 30g)
  • 1 cup Almond Milk
  • 1 packet Stevia-sweetener (= 1½ tsp Sugar)

Product Recommendation:

• Lily’s Dark Chocolate Baking Chips

Nutrition:

• Servings: 9” cookie | Serving size: 1
• Calories: 680kcal
• Fat: 51.3g | Saturated fat: 14.4g
• Carbohydrates: 45.6g | Fiber: 23.6g | Sugar: 2.2g
• Protein: 29.5g