Gluten-Free Cherry Chocolate Skillet Cookie

This gluten-free Cherry Chocolate Skillet Cookie has crispy edges, soft, melted chocolate chunks and sweet cherries in every bite! Easy to make it paleo, keto, or sugar-free.

Course Dessert

Cuisine American, Canadian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings

Calories 306kcal

Author Elaine

Ingredients

¼ cup coconut oil or butter, softened *not melted
⅓ cup coconut sugar or 0-calorie sweetener like erythritol
1 large egg room temperature
1 tsp pure vanilla extract or ½ tsp pure almond extract
1 cup blanched superfine almond flour
¼ tsp baking soda
¼ tsp sea salt
½ cup dark chocolate** dairy-free, good quality, coarsely chopped
⅓ cup cherries fresh or frozen, halved, plus a few whole cherries for garnish

Instructions

Heat oven to 350° F. Grease two 5-inch mini cast iron skillet with coconut oil or butter.
Beat the butter (or coconut oil) and erythritol (or coconut sugar) until smooth. Add egg and vanilla and beat until well combined.
Whisk the almond flour, baking soda and salt and add to the wet ingredients, mixing well. Gently fold in the cherries and chocolate chunks.
Divide the cookie dough between the skillets and press right to the edges until smooth on top. Bake for 20 - 22 minutes or until nicely browned and toothpick inserted in centre comes out clean.
Remove from oven. Cool in pan for 10-15 minutes, then serve plain, or with ice cream, whipped cream or whipped coconut milk and a few extra cherries.

Notes

I used a dark chocolate sweetened with stevia to keep this sugar-free.

Nutrition