Skillet Chocolate Chip Cookies

ngredients

• 1 ¼ cups almond flour

• 3/4 cups finely shredded, unsweetened coconut

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1/4 cup butter, softened

• 1/4 cup Kelapo coconut oil

• 1/2 cup Swerve Sweetener

• 2 tsp molasses (optional)

• 1 large egg

• 1/2 tsp vanilla extract

• 3 ounces Homemade Sugar-Free Chocolate Chips OR other sugar-free chocolate chips OR chopped 85% or higher cacao chocolate

Instructions

1. Preheat the oven to 325F and lightly grease a 10-inch oven-proof skillet (does not need to be cast-iron).

2. In a medium bowl, whisk together the almond flour, coconut, baking soda and salt.

3. In a large bowl, beat butter and coconut oil together until well combined. Beat in sweetener and molasses, if using.

4. Beat in egg and vanilla extract. Beat in almond flour mixture until well combined, then stir in chocolate chips or chopped chocolate.

5. Spread dough in prepared skillet and bake 20 to 25 minutes, until light golden brown. Cookie will be very soft and puffed when removed from oven (it won't seem cooked through).

6. Let cool at least 15 minutes before serving. When warm, it will not come out in proper pieces so you will need scoop it out to serve onto plates. It will continue to firm up as it cools so if you want to serve it in pieces, let it cool completely before cutting. I recommend it warm for extra gooey-ness!

Notes

Serves 10. Each serving has 8 g of carbs and 3 g of fiber. Total NET CARBS = 5 g.

234 Calories; 22g Fat (79.9% calories from fat); 4g Protein; 8g Carbohydrate; 3g Dietary Fiber; 34mg Cholesterol; 118mg Sodium.

Read more at http://alldayidreamaboutfood.com/2014/02/skillet-chocolate-chip-cookies-low-carb-and-gluten-free.html#zKJquAmS2duuv5yy.99

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