What’s better than a giant chocolate chip cookie, you ask?
How about a giant, dairy free if necessary, chocolate chip cookie cooked in your cast iron skillet?!
Yes. Β That is better.
Many Saturday mornings in our home are spent playing and reading while watching PBS- This Old House, Home Time, Woodwright’s Workshop, and of course the Master, Martha! (Stewart that is…)
So here, is a little different take on her recipe for a giant, cast-iron skillet cookie!
Giant Dairy Free Skillet Cookie Recipe
20 minutes
Number of servings: 8
See Detailed Nutrition Info on
Ingredients
- 6 TBsp expeller pressed coconut oil (room temperature or a little softer)
- 1/3 c packed dark-brown sugar (I have used sucanat instead of brown sugar before, and it is juast as good)
- 1/2 c sucanat
- 1 large egg
- 1 tsp pure vanilla extract
- 1 c whole wheat, pastry, or all purpose flour (I have used all of them and thought each one turned out great)
- 1/2 tsp baking soda
- 1/2 tsp real, pink salt
- 1 c semisweet Ghiradelli chocolate chips (this brand is dairy free; always check your label though)
- 10" cast iron skillet
Instructions
- Preheat your oven to 350*
- In a large bowl, mix: coconut oil & sugars
- stir in egg and vanilla
- Stir in flour, baking soda, and salt
- Lastly stir in your chocolate chips
- Pour into your 10" cast iron skillet, smooth the top, pop in the oven
- Bake until cookie is golden brown and just firm in the middle (about 18-20 minutes)
- Let cool
- Pour a big ole glass of milk and ENJOY!
This is SO good; you could change up your add-ins by using walnuts, raisins, peanut butter chips, etc.
This is fast, easy, and delicious!
