There's nothing better than a warm skillet chocolate chip cookie with a scoop of ice-cream on top. When you're sensitive to sugar and dairy, enjoying something like this is a challenge. So, I came up with my own way to have my cookie, and eat it, too (ha!). 

Here's what you'll need:

  • 1 egg + 1 egg yolk
  • 1/4 cup organic coconut oil (go ahead and melt it)
  • 2/3 cup monk fruit or stevia. (you can sub for honey or coconut sugar)
  • 1 Tbsp. vanilla extract
  • 2 cups almond flour 
  • 1/2 tsp. baking soda 
  • 1/4 tsp. pink Himalayan salt
  • as many chocolate chips as you'd like! 


  1. pre-heat oven to 350 degrees
  2. line cast iron skillet with non-stick substance (i use coconut oil)
  3. In one large bowl, add all ingredients and mix until there are no clumps
  4. add the dough into the cast iron and flatten with a spoon or spatula 
  5. bake for 15-20 minutes until golden brown and cooked in the middle 
  6. add your favorite non-dairy ice cream
  7. enjoy! and make 100 more times! 


 That's it! Pretty easy and delicious! I've linked all of the staples from my kitchen that made this skillet cookie come to life! 




July 28, 2020 — Arielle Ricci