Incredibly moist and downright delicious, this gluten free skillet cookie is a veggie-loaded dessert featuring zucchini, blueberries, and chocolate chips!
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If you’ve never had a skillet cookie before, you are MISSING OUT. And you need to drop everything and make this recipe right now. I’m serious, people.
Skillet cookies are pretty much the ultimate low-maintenance dessert. They have all the same benefits as a cookie, but require less effort.
They can (and should) be eaten right from the skillet. AND they’re usually moister, gooey-er, and arguably more delicious than regular cookies. Eating dessert straight out of the pan is also kind of fun, and makes me feel like I’m breaking the rules, which is cool.
Have I sold you on them yet?!
Just in case I haven’t, let’s talk about why this particular Chocolate Zucchini Gluten Free Skillet Cookie is the bomb.com.
- It’s loaded with veggies, and is an excellent way to use up all the garden zucchini that you may have in abundance right now.
- It’s made with almond flour, which is gluten free and lower in carbohydrates than your typical white flour.
- It makes the perfect amount for 4-6 people, and can help you satisfy your sweet tooth without making the effort to whip up a whole batch of cookies.
- Chocolate. Need I say more?
How to Make a Gluten Free Skillet Cookie
The process is similar to making any kind of cookie. Preheat the oven to 350 degrees F. Combine the dry ingredients (almond flour, baking soda, and salt) in a small bowl. I like Bob’s Red Mill Almond Flour.
Next, whisk together an egg, maple syrup, vanilla extract, and coconut oil (that’s solid but soft at room temp, not melted) in another bowl. Grate a small zucchini (to get ~1 cup).
Add the dry ingredients to the wet ingredients, and whisk or mix until well combined. Fold in the blueberries and grated zucchini.
Pour the batter into a greased 8-inch cast iron skillet (that’s the one that I used for reference). Use a rubber spatula to spread it out. Sprinkle the chocolate chips on top. Pop in the oven for 25-30 minutes, or until the edges are brown.
Tips and Tricks
A note about texture: This skillet cookie is moister than a typical cookie, partially because of the coconut oil and zucchini.
That’s why I recommend keeping the coconut oil solid but soft (a.k.a. in its natural state at room temp). Room temperature butter can also be used. Melted coconut oil or butter would make it too moist.
Because the cookie is so moist, it’s meant to be eaten out of the skillet (ideally when it’s still warm). However, you can still slice it into pieces if you would rather eat it that way. They shouldn’t fall apart, but they will be more fragile than a regular cookie. Skillet cookie pieces can be stored in the an airtight container in the fridge for a few days.
Can you substitute coconut flour for almond flour?
I have not personally tried this recipe with coconut flour, but it may work with 1/2 cup coconut flour (as opposed to 1.5 cups almond flour). Please report back if you try!
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Chocolate Zucchini Gluten Free Skillet Cookie
- Preheat the oven to 350 degrees F. Lightly grease an 8-inch cast iron skillet and set aside.
- In a small bowl, combine the almond flour, baking soda, and salt. In a large bowl, whisk together the egg, maple syrup, coconut oil, and vanilla extract. Add the dry ingredients to the wet ingredients and whisk or stir until well combined.
- Fold in the grated zucchini and blueberries, and stir. Transfer the batter to the skillet and use a rubber spatula to spread it out. Sprinkle the chocolate chips on top of the cookie.
- Bake for 25-30 minutes, or until the edges are brown and slightly crispy.
- Enjoy warm, right out of the skillet!
Enjoy your dessert! Lizzie