Blueberry Skillet Cookie is grain-free and dairy-free, with thick, crispy edges and a chewy texture. It’s also made in one bowl and requires just 10 ingredients!
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
1 tablespoon extra virgin olive oil
3/4 cup coconut sugar
3 tablespoons coconut oil, virgin, cold-pressed
3 tablespoons natural almond butter
1 large egg
1 teaspoon vanilla extract
2 cups almond flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup fresh blueberries
Pre-heat oven to 375F and grease the bottom and sides of a 10-inch cast iron skillet with the tablespoon of olive oil.
In a large mixing bowl, add the sugar, coconut oil and almond butter, and beat with an electric mixer until combined. The mixture will be gritty. Next, add the egg and vanilla and beat until blended. Add in the almond flour, baking soda and salt, and beat on low-speed until a sticky dough forms.
Spread the dough out into the prepared skillet, making sure to press the dough up and around the sides of the skillet (about 1/2 inch). This ensures you get a thick crust that is crispy and chewy. Press the blueberries into the top of the dough.
Bake for 23-25 minutes, or until the edges are browned and crispy. The middle may still be a little soft, but that’s okay. Remove from oven and let rest for about 15 minutes to let the cookie firm up before cutting and serving.
It’s difficult to spread the dough out in the skillet with blueberries in the mix. So I wait and add the blueberries to the top of the dough after it’s spread out in the skillet. Then, I firmly press them into the dough. Try not to be too firm or you might burst the berries.
Fresh blueberries work best in this skillet cookie, but if you only have frozen, make sure you defrost them first and pat them dry before adding them to the cookie. Also, make sure the defrosted blueberries are not too soft, as they may be too mushy to press into the dough.
I usually serve this skillet cookie with non-dairy vanilla ice cream or coconut whip. If you don’t need this dessert to be dairy-free, dairy ice cream or frozen yogurt work too.