A Paleo Gingerbread Chocolate Chip Skillet Cookie! Using almond butter, and almond flour for a grain-free treat. Dive into this delicious skillet cookie with your favorite people this holiday season.
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If you like gingerbread, you MUST try this seasonal skillet cookie! It’s the perfect dessert for two… or four if you’ve got a little family and feeling generous! 🙂 Plus gingerbread AND chocolate? Yes.
This little skillet cookie is kind of like my other skillet cookie desserts, baked in a small 6” cast iron skillet. But this time I went grain-free and used blanched almond flour. I haven’t baked a whole lot with blanched almond flour yet, but I was pleasantly surprised with the very cookie-like texture after digging in.
Also, just so I can give you the whole picture here when I make these skillet cookies… I am 100% diving in between each shot taken… #noshame #lunch #foodblogger #ilovemyjob. Oh my gosh why am I hashtagging right now. Stopping.
Oh oh! How could I forget?! I am using GINGER EXTRACT in this gingerbread skillet cookie! I know, crazy. My Pal sent me this amazing extract for my birthday last week. I literally gasped when I opened the package. (The red holiday towel you see too–obsessed.) She got the extract at the Urban Craft Uprising in Seattle a few weeks ago from Ballard Extracts. So fun, right!? Has anyone else been there? Or another awesome craft fair? I remember there was this really awesome one in Sydney I went to while I was there studying abroad for school. I love shopping for gifts at places like those. I feel like you can always come out with a great find that is extra special and unique.
But as far as this skillet cookie goes…
You know the drill. Top with your favorite ice cream and dig right in!
Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx, Ashley
Gingerbread Chocolate Chip Skillet Cookie
Ingredients
- 3 TBS natural almond butter, or seed better
- 1 TBS oil, avocado, coconut, etc
- 2 TBS coconut sugar
- 1 TBS molasses
- 1 large egg
- 1/2 tsp ginger extract, or almond, vanilla
- 2/3 cup blanched almond flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground nutmeg
- 1/4 cup total dairy-free chocolate chips, mix of mini, regular morsels, chunks, pick your favorite!
Instructions
- Preheat oven to 325F and grease a mini 6″ cast iron skillet with butter or oil, set aside.
- In a medium bowl using fork or whisk, combine almond butter, oil and sugar. Add in molasses, egg, and extract until evenly combined.
- Toss in almond flour, baking soda, salt and spices. Stir together until there are no lumps in batter. Batter will not be like traditional cookie dough, it will be thick and sticky. Fold in chocolate chips, then pour batter into grease skillet.
- Bake for 14-18 minutes, until edges are slightly browned and have risen.
- Allow skillet cookie to cool for 5-10 minutes, before enjoying with your favorite scoop of ice cream or whipped coconut cream.
Nutrition Information
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