Low carb chocolate chip cookie dough baked in a skillet for one amazingly gooey dessert. Gluten, grain and sugar free!
I often feel very lucky to be a food blogger with a very specific niche, because I have to deal with far less one-upmanship than conventional food bloggers. I don’t have to worry about out-doing my fellow bloggers and taking my recipes beyond the beyond. It’s enough for me to take simpler ideas and execute them well, as people on a low carb diet are usually just glad to have their old favourites recreated in a form that meets their dietary needs. I don’t have to stuff a cookie inside a cookie or make donuts out of croissants to make a name for myself. Just take a look around Pinterest and you’ll know of what I speak. The need to dream up ever more elaborate creations must be exhausting at times. It makes my life considerably easier not to have to stuff a cookie inside a brownie inside a cake and top it all off with cookie-brownie dough frosting. A really good low carb chocolate chip cookie is an achievement in itself. Because there is nothing better in the world than a really good chocolate chip cookie right out of the oven.
That is not to say that I don’t get plenty of inspiration from my fellow bloggers, most of whom are enormously talented. And that’s not to say that I don’t sometimes look at my own recipes and wonder how I can take them to the next level. Often these two things come together. I see a conventional recipe from a blogger friend and wonder if I can achieve that very thing with low carb, gluten-free ingredients. I have Pinterest boards devoted to these gorgeous and delicious recipes that I am itching to make over. You just won’t find me stuffing one of them with another; I want to enjoy them each individually.
The idea of baking cookies and brownies in a skillet is one that appealed to me from the get-go. I’ve admired many such a creation, because they have a gooey-ness that just calls to me. It says “grab a spoon and a friend or two and plonk yourself down, you’re going to be here a while”. After I made my low carb chocolate chip cookies, I began to wonder if that dough might make a good skillet cookie. The question is, why didn’t I try it earlier? Well, you could bake such a thing in any old skillet, but it sure looks extra purdy in a cast iron skillet. And the only cast iron skillet I owned was a very large, very heavy 12-inch pan that seemed like it might be a little too big. So I hit TJ Maxx, where I’d seen a few smaller skillets on sale. What I really wanted was to get several small skillets, 5 or 6 inches in diameter, to make two cookies. But I had to settle for a single 10-inch skillet…which turned out to be just perfect.
As for the cookie dough itself, I did shake things up a bit and use half butter and half extra virgin coconut oil, to get a really tender, really gooey consistency. I also used baking soda instead of baking powder, as I’ve read it helps cookies brown a little better. And instead of making my own sugar-free chocolate chips, I picked up a package of Lily’s chocolate chips. They are sweetened only with erythritol and stevia and thus far are the best commercial sugar-free chips I can find. I bought mine at Whole Foods but you can also purchase them on Amazon.com. They are pricy but great in a pinch when I don’t have time to make my own. But a chopped up dark chocolate bar or a handful of my chips would also do well in this recipe.
This may not be a fancy, over-the-top dessert but trust me, it’s exactly what you want. It’s a big warm chocolate chip cookie straight out of the oven that you eat with a spoon. You don’t need to stuff this with anything else!