[simple-recipe]This low carb skillet gingerbread cookie is packed with sugar-free chocolate chips and makes for the best holiday comfort food dessert!
Turns out it rains a lot here in Portland, Oregon. Of course, I knew this going into the move so it’s not like some big surprise. And I thought I was mentally prepared for this kind of winter weather. After all, I did live in Vancouver, BC for 4 years and I never had a problem with all the oodles and oodles of precipitation. But back then I was a university student, free and unencumbered. I could always curl up with a book and a cup of coffee if the weather was dreary and the only person I had to haul to and from school was myself. Back then, I eschewed using umbrellas. I hated the way they blustered about with the wind and constantly threatened to turn inside out, and I preferred turning up for class looking like a drowned rat. I could always go home and grab a hot shower or make a hot drink if I got chilled through. I had no little ones to get increasingly stir-crazy from being inside; I had no one else to entertain but myself so it really didn’t bother me. I daresay I rather liked it.
But it’s a whole different ballgame when small children are on scene. I think we’re managing quite well, but the rain can put a bit of a damper on things. We have to be creative with our time on the rainy weekend days. Thankfully, Portland appears to be pretty well equipped for parents – there are numerous indoor play spaces and children’s events and we are determined to avail ourselves of them all. And when it is dry, I practically push my children outside as fast as possible to get them moving around. This past weekend, on a dry, sunny but chilly day, we hit the Portland Saturday Market to stroll among the stalls full of crafts and handmade items. It was quite fun and will be high on my list for dry days.
All this wet cold can get you feeling chilled through and craving some serious comfort food. And what’s more comforting than an ooey-gooey freshly baked chocolate chip cookie? But it’s a week from Christmas today (Oh My God, Christmas is only one week away???) and in light of the impending holidays, chocolate chip cookies seem ho-hum. Okay, chocolate chip cookies NEVER seem ho-hum, but surely we can shake it up a little and put a more festive spin on them?
Voila! Add some ginger and other warming spices, bake it in a skillet and you’ve got yourself a holiday comfort food treat! This low carb skillet gingerbread cookie is packed with chocolate chips and is absolutely divine with some whipped cream or ice cream. It’s bound to get you in the holiday spirit no matter what the weather is doing.
Skillet Gingerbread Chocolate Chip Cookie
- 2 cups almond flour
- 1 tbsp ground ginger (more if you like it extra gingery)
- 1 1/2 tsp dark cocoa powder (optional b,ut gives it a deeper colour)
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1/4 cup butter softened
- 1/4 cup coconut oil softened
- 1/2 cup Swerve Brown
- 1 large egg at room temperature
- 1/2 tsp vanilla extract
- 1/3 cup sugar-free chocolate chips
- Preheat oven to 325F and grease a 10 inch oven-proof skillet (you can also do this in a glass or ceramic pie pan, although you won't get the nice crispy edge quite as much).
- In a medium bowl, whisk together the almond flour, ginger, cocoa powder, cinnamon, baking soda, cloves, and salt.
- In a large bowl, beat the butter and coconut oil together until smooth. Beat in the sweetener until lighter and fluffy.
- Beat in egg, molasses if using and vanilla extract until well combined. Beat in almond flour mixture until well combined. Stir in chocolate chips.
- Spread dough in prepared skillet and bake 20 to 25 minutes, until golden brown around edges. Cookie will be puffed but not completely set. It will continue to firm up as it cools.
- Let cool at least 15 minutes, then slice and serve (when it is still warm, it won't come out in proper pieces, you need to let it fully cool for that).
- Top with low carb ice cream or lightly sweetened whipped cream.