If you’re both dairy-free and gluten-free, you know the struggle of finding desserts that tick off both boxes and aren’t bland and boring.
Last March I learned that a gluten and wheat sensitivity were impacting my skin and causing (what felt like) incessant breakouts. Since then, I’ve avoided gluten like the plague and have discovered that fun, DF, GF sweets are like finding a needle in a haystack!
So that, the spirit of Valentine’s Day, and an intense craving for double chocolate cookies is what lead to the formation of this indulgent mini skillet cookie – the bursts of velvety chocolate and warm fudgy center will have you daydreaming about this cookie for days!
Aside from being allergen-friendly, one part of this recipe that you’re going to love is how easy it is to pull together. Unlike other cookie recipes, the eggs and fat don’t need to be brought to room temperature beforehand!
Double Chocolate Skillet Cookie
Ingredients
- 1 TBSP stevia brown sugar
- 1 egg
- 1 TBSP oil: walnut, almond, coconut
- ½ tsp. vanilla
- 1 ½ TBSP unsweetened applesauce
- ½ C + 2 TBSP flour: AP, GF, WW*
- 2 TBSP cocoa powder
- ¼ tsp. baking soda
- Sprinkle of sea salt
- 30 g chocolate chips dairy-free
Instructions
- Preheat the oven to 325°F
- Whisk the brown sugar and wet ingredients together
- Add the dry ingredients into the wet and mix until combined
- Fold the chocolate chips in
- Spread into an oiled mini skillet
- Bake for 15 minutes if eating right away or 10-12 minutes if it’s going to be eaten later (cast iron skillets hold heat well so it’ll continue to cook as it cools)
Notes
- *Flour: I used Bob’s Red Mill 1:1 Gluten Free Baking Flour, but other flours such as whole wheat, oat, or all purpose would also work
Every bite being so rich, creamy, and chocolatey leaves me feeling as if I’m blissfully floating along Willy Wonka’s chocolate river – and I hope you feel that way too!
To take it up a notch, try serving it a la mode by topping it off with a scoop of vanilla ice cream; it’ll have you feeling like you’re being served a decadent dessert at a luxurious restaurant. With or without ice cream, it’s the ideal size to split with your boo or share with yourself if you’re up for making it a single serve dessert (which Grant and I have most definitely done).
And if cookie skillets are your cup of tea – or in this case since we’re talking cookies, your cup of *milk* LOL – you’re sure to love this Ooey Gooey Chocolate Chunk Skillet Cookie!
If interested, the macronutrients are below. They are kept separate at the very end of each recipe blog so that this can remain a safe, positive space for all as not everyone wishes to see the nutritional information.
Macros: 94.1 C | 30.6 F | 15.8 P
These macros above are for the entire recipe; it’s very filling so one skillet cookie could be 2-3 servings.
The macros for recipes are also available on MyFitnessPal. Simply search the name of the recipe followed by “ – SUNutrition” (so for this recipe, search “Double Chocolate Skillet Cookie – SUNutrition”).
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