This Low-Carb Skillet Chocolate Chip Cookie Recipe makes a cookie that surpasses the flavor of it’s sugar-laden cousins. This cookie combines gooey melted chocolate with nutty pecan goodness. Yet, it can be part of a low-carb, keto, lc/hf, Atkins, gluten-free, grain-free, diabetic, or Banting diet.
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The inspiration:
Sometimes a Chocolate Chip Cookie craving just hits. This time, for me, it was a complicated craving. Not only was my soul screaming for a chocolate chip cookie, it wanted ice cream as well. I seriously contemplated making chocolate chip cookie ice cream sandwiches, but I didn’t want anything difficult.
Besides, I feel like the best thing about chocolate chip cookies is the molten chocolate when they are fresh from the oven. It’s the contrast of hot chocolate chip cookie and creamy cold ice-cream that I was really looking for.
I was looking for a truly, unfussy recipe–One I could whip up in a flash and pop it in the oven. I was not in the mood to futz with scooping out cookie dough and putting it on a baking sheet. No way. I wanted dough I could make with the press of a button of the food processor, spread in a pan, and pop in the oven.
A few years back, I saw a whole article on using cast iron pans for baking. They used them for cornbread, brownies, and chocolate chip cookies. Yes. This is what I needed to do. Spread the cookie dough in a cast iron pan and bake the whole thing as one giant cookie.
The recipe:
To create this recipe, I started with my recipe for Low-Carb Pumpkin Whoopie Pies and altered the life out of it. Then I resuscitated it into something that resembled chocolate chip cookies but weren’t yet the addictive chewy cookie cocaine I was looking for, so I altered it again.
My next version hit pay dirt. The result was a chewy deep dish cookie that takes me back to childhood. The maple flavoring in this recipe really makes this cookie sing. You won’t even miss the brown sugar. The pecans add another warming element that combines with the maple flavoring to create that old-fashioned cookie flavor.
The warning:
Consider yourselves warned. These cookies are a favorite of cookie thieves everywhere–Even cookie thieves who don’t eat low-carb present a problem. If you plan on saving some for later, hide them well! Cookie thieves have a knack for sniffing them out and confiscating entire platefuls! I had put three away for safekeeping, but when I went back for them, there was only one left.
This Low-Carb Skillet Chocolate Chip Cookie Recipe makes a great snack or dessert. I like it best served with our Sugar-Free Vanilla Ice Cream. They can be served warm or cold. However, if you wait until later, be sure to guard them from the cookie thieves. Enjoy!
-Annissa
Low-Carb Skillet Chocolate Chip Cookie Recipe
This Low-Carb Skillet Chocolate Chip Cookie Recipe makes a cookie that surpasses the flavor of it’s sugar laden cousins. This cookie combines gooey melted chocolate with nutty pecan goodness. Yet, it can be part of a low-carb, keto, lc/hf, Atkins, gluten-free, grain-free, diabetic, or Banting diet.
- 1 cup super fine almond flour
- 1/4 cup granulated stevia/erythritol blend ((Pyure))
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 tablespoons butter (chilled and cut into large chunks)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon maple flavoring
- 1.5 ounces low-carb chocolate (cut into large chunks)
- 1/4 cup pecans (halves or coarsely chopped)
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Preheat oven to 350º Fahrenheit. Butter or spray an 8″ round cast iron pan with cooking spray.
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In a food processor pulse together the almond flour, granulated stevia/erythritol blend, baking soda, and sea salt until blended
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Add the egg and butter. Pulse a few times until the mixture turns into a dough.
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Add the chocolate and the pecans. Plus once or twice to incorporate them into the batter. Do not over process them or else you will no longer have chocolate chunks.
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Spread the batter into the prepared cast iron skillet. Bake in the preheated oven about 18-22 minutes or until the top is lightly browned and the top springs back when lightly touched. Allow to cool slightly before cutting into six pieces.
Serving size: 1/6th of the cookie
Note: Lily’s Extra Dark Stevia Sweetened Chocolate was used for the calculations
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