So when I moved to Austin, I finally bought a cast-iron skillet. Not to start making mac ‘n cheese, panini’s, cornbread, or something else super Southern, but to perfect the COOKIE SKILLET. I have a 12 inch skillet which means the cookie’s I’m making are going to feed a village or I’m going to eat it for every meal for a few days because to be honest, I’m not able to control myself around cookies. I decided to try a grain-free skillet for just that very reason so that when I did overdose, I would be consuming almond flour and good-for-you coconut sugar instead of the white unrefined ingredients. It was a risk, for sure, and flour, sugar, and eggs were flying all over my kitchen. I wish I was joking but I used some weird healthy butter and that just started the consistency off on the wrong foot. The BEST part is that I called my favorite cookie gal, Loren Brill of the amazing whole-grain cookie dough company, Sweet Lorens, and she instructed me to tear up my kitchen by adding more ingredients. She is the definition of a life saver, because my cookie baby turned our perfectly and more doughy and gooey than I could have ever planned for. To back me up, I took this to a dinner party, and the reviews soared, so my science experiment turned out to be a real winner.
- 1/2 cup melted butter
- 3 tablespoons coconut sugar
- 1 cup dark brown sugar, packed
- 3 eggs
- 1 teaspoon vanilla
- 4 cups almond flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup caramel bits
- 3/4 cup chocolate chips
- Caramel sauce to finish
- Preheat the oven to 350 degrees F.
- Melt butter in the 12-inch skillet so that the dish is lined.
- Melt 1/2 cup butter in the microwave and add to a mixing bowl big enough to hold all the ingredients. Next add, the coconut and brown sugar. Stir or mix fully.
- Add the eggs, vanilla, and mix.
- Using another bowl, sift flour, baking soda, and salt.
- Next add the dry ingredients to the butter and sugar mixture slowly while mixing. If it looks too by the time you are done mixing, you can add another egg or more flour.
- Add in chocolate chips and caramel bits and mix a few more times to make sure they are evenly spread out.
- Pour into skillet and bake for 20 ish minutes until the top is golden brown and there is no dough on your toothpick around the edges when you check. If there is some brown sugar that comes off on the toothpick in the center, then it’s just right!
- Cut skillet into pie size pieces and put in a bowl. Top it with Nadamoo’s Salted Caramel ice cream and caramel sauce!