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September 11, 2018

Skillet Chocolate Chip Cookie (Grain-Free, Gluten-Free, Egg-Free)

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There’s nothing more fun than ending a meal with a skillet chocolate chip cookie topped with vanilla ice cream!

Skillet Chocolate Chip Cookie (Grain-Free, Egg-Free)

In this recipe, the butter is browned to give it a nutty, deep flavor, and I kept with nut-free and egg-free ingredients, so more of you could enjoy this dessert.

Skillet Chocolate Chip Cookie (Grain-Free, Egg-Free)

The cookie is crisp on the edges and chewy in the center. It’s a fun dessert for a special celebration or to finish out a comforting family dinner.

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Skillet Chocolate Chip Cookie (Grain-Free, Gluten-Free, Egg-Free)

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Ingredients

  • 12 tablespoons unsalted butter
  • 3/4 cup organic brown sugar or muscovado
  • 1/4 cup coconut sugar or maple sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon Celtic sea salt
  • 2 1/4 teaspoons unflavored grass-fed gelatin, divided
  • 5 tablespoons boiling water
  • 1/2 cup plus 2 tablespoons coconut flour
  • 1/2 cup plus 1 tablespoon arrowroot flour
  • 1/2 cup plus 1 tablespoon tapioca flour
  • 1/2 teaspoon baking soda
  • 1 cup Enjoy life Chocolate Chips

Instructions

  1. Preheat the oven to 375ºF and adjust the rack to the middle position. Melt 9 tablespoons of the butter in a 12-inch cast-iron skillet (or enameled cast iron like Le Creuset or Lodge) over medium heat, stirring constantly until the butter is dark golden brown, has a nutty aroma, and foaming subsides, about 5 minutes. Pour the browned butter into a large bowl and add the remaining 3 tablespoons of butter into the hot butter and stir until melted.
  2. Whisk the sugars, vanilla and salt into the melted butter until smooth.
  3. Place 1 3/4 teaspoons of gelatin into a measuring cup. Add 5 tablespoons of boiling water and immediately blend with an immersion blender for 30 seconds until frothy. Pour the gelatin mixture into the butter mixture and whisk for 30 seconds. Let the mixture sit for 3 minutes and then whisk again for 30 seconds. Repeat the process of resting and whisking 2 more times until the mixture is thick, smooth and shiny.
  4. Whisk the coconut flour, arrowroot flour, tapioca flour, baking soda and remaining 1/2 teaspoon of gelatin in a small bowl. Add the flour mixture to the butter mixture and stir until combined, about 1 minute. Stir in the chocolate chips and make sure there aren’t any flour pockets remaining.
  5. Pour the dough into the now-empty skillet and using a spatula, spread the dough evenly on the bottom of the pan. Bake for 20 minutes, until cookie is golden brown and edges are set. Cool for 30 minutes. Slice into wedges and serve with vanilla ice cream.

Notes

I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!

Nutrition

  • Serving Size: Serves 8

Did you make this recipe?

Share a photo on Instagram and use the tag #carrievitt — I can't wait to see what you've made!

Photos by Becky Winkler

Filed Under: Baking, Cookies, Desserts, Egg-Free, Egg-Free, Grain-Free, Gluten Free Recipes, Grain Free Recipes, Holiday, Uncategorized | 10 Comments

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10 Comments

  1. Lea

    September 12, 2018 at 2:57 pm

    Egg free??? Carrie I love you!!!! Thank you!!!!
    to Lea" aria-label='Reply to this comment to Lea'>Reply to this comment
  2. Beth

    September 13, 2018 at 7:30 am

    Can this be made with less sugar or a sugar substitute? It way too high in sugars.
    to Beth" aria-label='Reply to this comment to Beth'>Reply to this comment
    • Deliciously Organic

      September 13, 2018 at 9:54 am

      I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out here in the comments. This recipe comes to about 2 1/2 tbs. sugar per serving, so it's definitely a special occasion dessert. If you'd like to try some of my lower sugar recipes, you can click here: https://deliciouslyorganic.net/deliciously-organic-recipe-index/
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  3. Michelle

    September 18, 2018 at 2:06 pm

    so do you bake this then?? Seems like a step 5 is missing??
    to Michelle" aria-label='Reply to this comment to Michelle'>Reply to this comment
    • Deliciously Organic

      September 25, 2018 at 10:27 am

      Step 5 is there. Maybe clear your cache and try again?
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  4. Ann

    September 19, 2018 at 7:56 am

    If you don't have a cast iron skillet or enameled cast iron, what would you recommend? Has anyone tried anything other than the cast iron skillets?
    to Ann" aria-label='Reply to this comment to Ann'>Reply to this comment
    • Deliciously Organic

      September 25, 2018 at 10:26 am

      A large skillet will work!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  5. Shel

    January 31, 2019 at 10:11 am

    I have collagen but it’s not the gelling kind... will it still work?
    to Shel" aria-label='Reply to this comment to Shel'>Reply to this comment
  6. Chloe

    September 21, 2020 at 6:34 pm

    could i replace this with coconut sugar?
    to Chloe" aria-label='Reply to this comment to Chloe'>Reply to this comment
    • Deliciously Organic

      September 22, 2020 at 3:05 pm

      I haven't tested this recipe with substitutions, so I don't know which alternate ingredients will lend the exact same texture and flavor.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment

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