Gluten-Free Raspberry Chocolate Chunk Skillet Cookie

This Raspberry Chocolate Chunk Skillet Cookie is an easy, one-bowl recipe loaded
with fresh raspberries and dark chocolate chunks. This healthy skillet cookie is
gluten-free, vegan, Paleo, and refined sugar-free.

Servings: 4

Author: Rachel Conners

Prep Time
10 minutes

Cook Time
15 minutes

Total Time
25 minutes

Course:

Dessert

Keywords:

🧂 Ingredients

1/4 cup Coconut Oil

solid at room temperature, should be the same consistency as softened butter
1/3 cup Coconut Sugar
1 Egg Yolk

room temperature, or 1 flax egg, to keep vegan, see Notes
1 tsp Vanilla Extract
1 cup Blanched Almond Flour
1/4 tsp Baking Soda
1/4 tsp Sea Salt
1/2 cup (3oz.) Chopped Dark Chocolate or Chocolate Chips
1/3 cup Fresh or Frozen Raspberries

Instructions

1 Preheat the oven to 350ºF. Lightly grease a 6″ cast iron skillet with coconut
oil.
2 In a medium mixing bow, stir or beat the coconut oil and coconut sugar until
smooth. Add the egg and vanilla and mix until smooth.
3 Add the almond flour, baking soda and salt to the wet ingredients. Mix until
well incorporated. Gently fold in the chopped chocolate and raspberries – it’s
ok if the raspberries break up a little bit.
4 Press the dough into the prepared pan and bake for 15-18 minutes or the edges
are beginning to turn golden brown.
5 Remove from oven and let cool for ten minutes. Serve warm – alone, or with
whipped coconut cream or ice cream.

Gluten-Free Raspberry Chocolate Chunk Skillet Cookie

Course:

Keywords:

🧂 Ingredients

Instructions

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