Incredible grain free chocolate chunk skillet cookie made with almond flour, coconut flour and flaxseed meal to keep it grain free, gluten free and vegan. This gluten free skillet cookie is also paleo thanks to coconut sugar and almond butter! Options to turn it into blondies or cookies, too, for the perfect, easy dessert.
If you want to bake as blondies: Bake in a 9x9 or 8x8 inch pan lined with parchment paper for 25-35 minutes or until nice and golden brown along the edges. Once done baking, immediately sprinkle with Maldon salt; wait 20 minutes before cutting into blondies so that they hold together well.
If you want to bake as cookies: Fold all chocolate into dough (instead of reserving some for sprinkling on top) and bake on a large baking sheet lined with parchment paper for 11-13 minutes or until golden brown along the edges. Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to finish cooling. This will help them hold together. Don’t forget to sprinkle them with sea salt!
To store: store blondies/skillet/cookies covered at room temperature for up to 5 days. If you want a fudge like consistency, store in the fridge.