Mini Skillet Cookie with Almond Flour

Who thought gluten-free cookies could be so good?  This is my number one cookie to make when I don’t feel like making a whole batch of cookies.  And, it’s one of the best shareable desserts for up to four people.  If you don't feel like sharing, there's no judgement here if you just keep it all for yourself! My favorite way to eat this is just scooping the warm skillet cookie directly out of the pan, with a sizeable dollop of Low-Carb Whipped Cream, a drizzle of chocolate sauce and sprinkle of finishing salt.  Just in case you’re looking for desserts for Valentine’s Day (like a Chocolate Mug Cake cozy dessert for two) or birthday cookies (just add candles), look no further! Giant cookies are truly a thing of beauty and a great way to say, "I love you!".

If you haven’t tried a deep dish cookie, be prepared to fall in love.  This low-carb, low-FODMAP dessert is soft and chewy on the inside and slightly crisp on the outside.

Why you’ll love this recipe

• Easy keto cookie recipe – this is a one-bowl dessert recipe that comes together in just a few minutes
• Healthy ingredients – these almond flour cookies are made with your favorite alternative sweetener and sugar-free chips for a healthy keto dessert that fits into any low-carb keto lifestyle
• Easily customizable – add a variety of ingredients to the gluten-free cookie dough
• Made with pantry staples – low-carb keto pantry staples are all you need
• Who can say no to a giant coBokie? – not anyone I know...

Is this a pizookie recipe?

Yes, this definitely qualifies as a pizookie cookie.  What is a pizookie, you ask?  As odd as it sounds, it’s a combination between a pizza and a cookie.  It’s a giant cookie (usually a giant chocolate chip cookie) that is baked in a cast iron skillet.

Ingredients

Simple ingredients make the best deep dish cookie:

• Almond flour – a healthy flour, perfect for keto and low-FODMAP baking
• Butter – salted butter is best
• Sweetener – use your favorite alternative sugar of choice. I like to use Lakanto Monkfruit sweetener. If you like more of a molasses flavor, consider using Swerve Brown.
• Egg – 1 egg helps the dough come together
• Vanilla extract – enhances the flavor in the best way
• Baking powder – helps the dough rise just a bit
• Salt – balances the flavor and sweetness
• Xanthan gum – optional, but helps create a soft, chewy texture. Read more about it in my Xanthan Gum Ingredient Spotlight.
• Chips – chocolate are an all-time favorite, but I like to use a combination of sugar-free chocolate and butterscotch chips.  This pairing is irresistible.

Is this a low-FODMAP cookie recipe?

Yes, in a moderate portion size.  Almond flour is FODMAP-friendly in quantities up to ¼ cup.  This recipe uses 1-¼ cups of almond flour, so divide it into at least 5 servings to keep it low-FODMAP. If a 6 inch skillet is difficult to divide in smaller portions, use an 8 inch cast iron skillet.  Even though it makes a thinner cookie, it will be easy to divide into 6 FODMAP-friendly servings.

Instructions

It takes just a few easy steps to make the best giant cookie in a cast iron skillet:

Pre-heat the oven to 350°F.

In a large bowl, melt the butter in the microwave. Alternatively, you can melt the butter on the stove in the skillet you'll use for the cookie. Then pour the butter into the bowl.

Brush some of the melted butter from the bowl in the skillet you’ll use for the recipe if you melted it in the microwave.

Add the sweetener, egg and vanilla extract to the bowl with the butter and whisk until thoroughly combined and frothy.  Note that the more you whisk the egg, the fluffier the cookie will be.

Add the almond flour, baking powder, salt and xanthan gum and mix thoroughly.

Mix the chips into the dough until well distributed.

Put the cookie dough in the prepared skillet and flatten.  Add some additional chips to the top, if desired.

Bake for 18 minutes. Check for doneness at 15 minutes - the edges should be slightly golden and center should be set.  For a gooier cookie, remove from the oven at 15 minutes.

How to serve

• Serve warm – there’s nothing like a soft, warm cookie, straight from the oven
• Add your favorite toppings – sugar-free Whipped Cream, ice cream and Chocolate Sauce are high on my list
• Finishing salt – a sprinkle of finishing salt adds a delightful sweet and salty contrast.  A good flake salt or smoked salt is truly divine.
• Dig in or slice – while digging into the skillet with spoons is a fun way to eat this dessert, it can also be sliced and served in individual portions.

How to store

Remove from the skillet and store in a sealed container in the refrigerator for up to 5 days or consider freezing the uneaten portion (even though an uneaten portion is not likely!).

Variations and add-ins

• Make it chunky – use chocolate chunks or pieces of broken sugar-free candy bar or protein bar instead of chips
• Add nuts or freeze dried berries – use chopped walnuts, peanuts or pecans, or freeze-dried blueberries or strawberries.
• Use different chips – white chocolate, dark chocolate, mint and butterscotch are all so good
• Brown the butter – make browned butter chocolate chip cookies by simply browning the butter first.  This is one of my favorite things!
• Make a thinner cookie – instead of using a 6 inch skillet, bake in an 8 inch skillet.  Check it at 12 minutes, as it will cook faster in a larger skillet.
• Ramekin cookies – rather than baking in a cast-iron skillet, use 4 inch or 6 inch ramekins.  Simply grease them before adding the dough.
• Make it dairy-free – bake a gluten-free, dairy-free, sugar-free cookie dough by replacing the butter with coconut oil
• Paleo dessert – make a mouthwatering paleo cookie by replacing the butter with coconut oil and using your favorite paleo sweetener
• Spice it up – add a pinch of cinnamon or a couple pinches of black pepper
• Add molasses – just a half teaspoon can add so much rich, savory flavor without adding carbs or elevating the FODMAP content

FAQ

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