Skillet Chocolate Chip Cookie with Maldon Salt

I believe all sweet things require a balance of salty to even them out. Maybe because I am a desert dweller that grew up by a large body of water, or because I have learned to search out the contradiction in all things. More likely, it is because sweet and salty are closer to UMAMI, that which I crave in all dishes. Encompassing the range of taste buds, umami is a singular flavor that excites all the others, lending itself to a lot of debate and chemical claims. Anyway, this is a classic, dressed up in healthy fats and proteins with maple syrup as its only sweetener. A chocolate chip cookie experience that recalls bygone days of carefree summers with all the sweetness and fun of a warm melty skillet of cookie goodness.



This weekend our good friends from Colorado have made the trek to New Mexico with their kiddo, and they cannot have eggs, gluten or dairy. This cookie has none of those things but retains it sweet, savory, satisfying goodness without spiking the old blood sugar or inciting chaos in the children. Best of all, it can be adorned with ice cream and eaten with many spoons directly out of a skillet sitting on the back porch with a summer breeze and glass of iced tea.

Have a great Weekend All!

2.5 Cups of Blanched Almond Flour

1/2 Cup of melted Coconut Oil (measured in a liquid measuring cup)

1/2 Cup of Maple Syrup

1/2 tsp of Baking Soda

1 tsp sea salt

1 Tbsp. of Vanilla Extract

1/2 Cup chopped Dark Chocolate bar or chocolate chips

1 tsp Maldon salt flakes for sprinkling

Preheat your oven to 350F, and mix the flour, baking soda, and sea salt together. Warm your coconut oil in a small pan, and measure into a liquid measuring cup. Mix all the liquid ingredients and then add to the dry. Fold the chocolate chunks into the mix. Take about half the batter and press it lightly into a greased 6-inch cast iron skillet. Sprinkle the Maldon salt evenly on top. Bake for 7-12 minutes checking to see if it is golden on top. You may want to leave it gooey and top with vanilla ice cream or coconut milk ice cream; I highly recommend this path. Bake the rest of the cookies on a parchment-lined cookie sheet at 350F for 7-10mins. Enjoy as ice cream sandwiches or dunked in a beverage of your choosing XO



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