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 10minutes
Cook Time 20minutes
Total Time 30minutes
Servings 4
Calories 306kcal
Author Flavour & Savour
Ingredients
¼cupcoconut oil or butter, softened*not melted
⅓cupcoconut sugaror 0-calorie sweetener like erythritol
1largeeggroom temperature
1tsppure vanilla extractor ½ tsp pure almond extract
1cupblanched superfine almond flour
¼tspbaking soda
¼tspsea salt
½cupdark chocolate**dairy-free, good quality, coarsely chopped
⅓cupcherriesfresh 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.