Skillet Gingerbread Chocolate Chip Cookie
This low carb skillet gingerbread cookie is packed with sugar-free chocolate chips and makes for the best holiday comfort food dessert!
(more if you like it extra gingery)
dark cocoa powder
(optional b,ut gives it a deeper colour)
at room temperature
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.
serving = 1/10th of recipe
By Carolyn Ketchum of All Day I Dream About Food