Paleo Chocolate Chip Deep Dish Cookie
Ready to meet your new go to sweet treat? This paleo friendly pizookie is everything and I mean it. It’s the perfect balance of crispy cookie edges and ooey gooey undercooked cookie goodness. I cannot even communicate how delicious this recipe is, I have made the recipe at least three times since discovering the perfect combination, and I have recommended the recipe to pretty much any person I know who follows the paleo diet. It’s the perfect treat for those long days when you just need a little something something. Personally, I love to top this pizookie with delicious homemade ice cream - the perfect french vanilla ice cream melts perfectly on top of the warm pizookie and the melted cream melds so well with the warm cookie base, that you can’t ask for anything more!
1/2 cup coconut oil solid at room temperature
2/3 cup coconut sugar
2 egg yolk room temperature
2 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cup (96g, 4 oz.) blanched almond flour
1 cup ((6 oz.) dark chocolate chopped
1 teaspoon flaky sea salt to sprinkle on top (optional)
Preheat the oven to 350ºF. Lightly grease a 8 inch cast iron skillet with coconut oil.
Beat together the coconut oil and coconut sugar until smooth. Add the egg and vanilla and mix until smooth.
Add the almond flour, salt, and baking soda to the wet ingredients. Mix until well incorporated. Fold in the chopped chocolate.
Press the dough into the prepared pan, sprinkle with flaky salt if using, and bake for 15-18 minutes or just beginning to turn golden brown around the edges. Remove from oven and serve warm - alone, or with ice cream.