Not too long ago, I purchased a bunch of cast iron pans – 2 skillets, 2 round griddles, and a dutch oven – and I’m finally getting around to really having some fun with them. So far, my griddles have been the most used – they make the absolute best pancakes I’ve ever made. They also make a pretty mean grilled cheese. I finally got around to making a dessert, and oh my goodness. I think I have a new obsession.
I wanted to start with a classic skillet cookie, but I decided to make it gluten free with a healthier flour – almond meal! The cast iron gives it such a chewy, crisp crust, with a perfectly gooey center (I like it slightly under-baked).
I love having this straight from the oven, when it’s still nice and warm. This would be perfect for a girl’s night, just digging in with a spoon (unfortunately, it’s a little too large to eat by yourself – although I won’t judge if you try!).
Now that I tried this, my brain is reeling with more skillet desserts.. I’m thinking a chocolate cherry cake needs to happen before the cherries are gone for the season!
Do you like your cookies gooey, or do you prefer them to be perfectly baked?
- 2 cups almond meal/flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 cup (1 stick) butter, softened
- 1/2 cup unrefined cane sugar
- 1 tsp molasses
- 1 egg
- 1/2 tsp vanilla extract
- 1/2 cup dark chocolate chunks
Lightly grease a 10-inch cast iron (or oven-proof) skillet, and preheat the oven to 325ºF.
In a medium bowl, stir the almond meal, salt, and baking soda together. Set aside.
In the bowl of a stand mixer with the paddle attachment, beat the butter and sugar together, until light and fluffy. Add the molasses, egg, and vanilla, mixing until well combined. Slowly add in the flour mixture, stirring until just incorporated. Fold in the chocolate chunks.
Transfer the dough to the prepared skillet, and smooth evenly with a spatula.
Bake at 325ºF for 18-22 minutes, until golden around the edges and just set in the center (it won't look completely baked).
Allow to cool for about 10 minutes to serve it warm, or allow to cool completely and cut into wedges for a more defined cookie shape.
very slightly adapted from All Day I Dream About Food