I apologize for being so MIA on here! I feel like sometimes we just need to focus on ourselves and I’ve been finding myself doing that more and more so instead of having a set plan. I’m going to post when I want to share and I just knew I HAD to share this cookie skillet. If you haven’t tried the raspberry-chocolate combo, you seriously need to! The tartness of the raspberry with the sweetness and gooey-ness of semi sweet chocolate chips, makes this cookie skillet heavenly. I won’t blame you if you don’t want to share!
I removed the skillet from the oven while it was still slightly soft in the centre. I like my cookies goey! If you want a firmer cookie skillet, leave it in a bit longer but in general, this is meant to be a softer cake type texture.
Want to try more cookie skillets? Try these:
I can’t wait for you to try this recipe! Please remember to tag me on socials @balancingandie so I can see your lovely creations. It just makes my day!
Grain-free Raspberry Chocolate Cookie Skillet
- 3/4 cup unsweetened nut butter of choice (I used tahini/almond)
- 1/4 cup coconut oil, softened or melted
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 whole egg (room temperature)
- 1 cup almond flour
- 2 tbsp coconut flour (or 1/3 cup more almond flour)
- 3/4 tsp baking powder
- pinch of salt
- 1 cup fresh raspberries (or frozen)
- 1/4 cup - 1/3 cup semi sweet dark chocolate chips
- Preheat oven to 350F. Line 10 inch cast iron with parchment paper (to avoid sticking).
- Mix wet ingredients in a large bowl.
- Add dry ingredients into wet ingredients until just combined.
- Add in add ins and lightly mix once more.
- Pour into prepared cast iron and flatten evenly. Bake for 20-25 minutes until sides are golden brown and centre is firm to touch. If using frozen raspberries, this may add more baking time to your recipe.
- Remove from oven and allow to cool completely before cutting.