Warning: You about to be flooded with some serious chocolate-coma-inducing photos that will make your wildest chocolate dreams come true. Did I mention this recipe is filled with chocolate? Oh yes, and coconut oil, and coconut sugar just in case you are already starting to feel guilty about wanting to bathe in this luscious treat.
I have been daydreaming about a rich double chocolate coconut oil skillet cookie ever since I started this blog last year. I used to make these in cookie form and sell them to friends and family and they all went crazy for it. I wanted to switch up the recipe and bake up something that was a cookie/brownie hybrid.
The combination of coconut oil and coconut sugar in baked goods makes them luscious and flavorful. The duo in baked goods provides super moist texture, with deep caramel-like flavors. Take for example the GF Pumpkin Muffins, and the Better Than Ever Blueberry Muffins. One bite of these muffins and you will understand my latest obsession!
I won’t pretend like coconut sugar is really all that “healthy”. Processed sugar is, well, processed sugar. However, I have found that it lends a lighter texture to baked goods and gives a unique flavor profile. While the jury is still out on whether or not it’s a lower glycemic sugar, I still love using it!
Cream the coconut oil and coconut sugar for two minutes on medium-high speed. Turn down the mixer to low and add the egg, cashew milk (or regular whole milk), and vanilla.
Mix together the flour, cocoa powder, salt, espresso powder, and baking powder. Slowly mix in the dry ingredients into the batter until just combined. Stir in the chocolate chips.
Grease a 10-inch cast iron skillet and press in the cookie dough. Bake 13-15 minutes at 350 degrees.
Let cool for a few minutes and slice into 8 slices.
I dare you not to drool while biting into your cookie…mmmmm.
Bon Appetit Ya’ll,
Leslie O.
Double Chocolate Coconut Oil Skillet Cookie Recipe
Ingredients
- 1/2 cup plus 1 Tbsp. coconut oil
- 1 cup coconut sugar
- 4 Tbsp . cocoa powder
- 1 egg
- 1/4 cup cashew milk or regular whole milk
- 1 tsp . vanilla
- 2 cups all purpose flour
- 1 1/2 tsp . baking powder
- 1/4 tsp . salt
- 1 cup bittersweet chocolate chips or semisweet chips for a bit sweeter flavor
- 1/4 tsp . espresso powder (optional but enhances the chocolate flavor)
Instructions
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Preheat the oven to 350 degrees.
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Cream coconut oil and coconut sugar on medium high speed for two minutes or until light and fluffy.
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On low speed add the egg, vanilla, and cashew milk.
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In a separate bowl, combine the flour, salt, baking powder, espresso powder, and cocoa powder.
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Slowly add the dry ingredients into the batter until just combined.
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Mix in the chocolate chips by hand.
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Grease a 10-inch cast iron skillet and press in the cookie dough.
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Bake for 12-14 minutes until set in the middle.
