Salted Caramel Skillet Cookie {Gluten-Free}

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Yesterday I had a little reunion with an old friend. We haven’t really interacted at all lately except for occasional howdy’s and passerby’s. It really got quite sad. But yesterday I reunited with my… kitchen!

I sort of lost touch with the cooking thing over the past couple of months. Call it busyness, laziness, or an obsession with talking about shoes rather than cookies on this ole’ blog here. BUT I decided it was about time I try a gluten-free recipe. And try I did. And succeed I did.

Holy moly, guys, this recipe is GOOD. The caramel is the perfect amount of saltiness and sweetness. The cookie is gooey and chocolately anddd… I’m gonna go grab another piece.

The downfall? I could have purchased a small house with the money I spent on these ingredients (I’m really not one for dramatic statements… *cricket cricket*). Was it worth it? Oh yeah. AND I have plenty of the ingredients left over to make this 5 more times. Will I do it? Oh yeah.

Hey, this gluten-free thing really isn’t so bad! If this skillet cookie is part of it then heck yeah, I’m in.

This recipe serves around 10. But it can totally serve just one. Don’t worry. We don’t judge around these parts of town. We follow suit.

Salted Caramel Skillet Cookie {Gluten-Free} (adapted from here!)

Ingredients

1/2 cup coconut oil
1/2 cup raw almond buter
1/2 cup pure maple syrup
1/2 tsp sea salt
1 Tbsp. vanilla extract
1/2 tsp. baking soda
3 cups blanched almond flour, sifted then measured
4oz. semi-sweet chocolate, chopped

Directions

Preheat oven to 350 degrees.

In a food processor, mix together the coconut oil, almond butter, maple syrup, salt, and vanilla for 5-6 minutes, or until it’s a gooey caramel mixture. You might have to scrape down the sides of the bowl occasionally.

Try to restrain yourself from eating the caramel with a spoon at this point.

Pour 1 cup of the caramel in a large cast iron skillet. Add the baking soda to the skillet and mix well with the caramel. Set the skillet aside. Then, sift almond flour in a separate bowl and measure out 3 cups. Mix the chopped chocolate with the sifted almond flour.

With 1/2 cup at a time, add the flour/chocolate mixture to the skillet and mix with the caramel. Continue to do this with all of the flour mixture. Make sure to mix the flour in with the caramel slowly as it’s a shallow skillet and the flour has a mind of its own. To avoid major spillage, go slow. Also, I hope you’ve been doing your bicep curls because towards the end of the flour additions you’re going to need those arms.

Using clean hands, spread the ball of dough evenly in the skillet. Pop the skillet in the oven and bake for 12-14 minutes, or until set.

Once set, remove the skillet from the oven and cover the cookie with the remaining caramel. NOW, grab a spoon and have some of that glorious leftover caramel. You won’t regret it.