This gluten-free and dairy-free skillet cookie is chewy around the edges and gooey in the center. Made with olive oil, almond flour, and dark chocolate, it provides a delightful treat that is easy to prepare and serves well with ice cream.
1: Preheat oven to 350°F and grease an 8 inch skillet generously with olive oil.
2: Combine olive oil, eggs, coconut sugar, and vanilla extract in a large bowl and whisk well until thoroughly combined.
3: Add in almond flour, salt, and baking soda, and mix until batter is smooth and no lumps remain.
4: Stir in chocolate chips then transfer to oiled skillet and smooth out into an even layer.
5: Add chocolate chunks to the top of your cookie without pressing them down into the batter.
6: Bake for 40-45 minutes until the edges are crispy and a knife or toothpick comes out clean.
7: Top immediately with flaky sea salt then allow to cool for 10-15 minutes before serving with ice cream.
