The weather has turned! This is both good and bad. I have a Jeep and I grew up in the Northeast — I am not afraid of any snowstorm, any time. There’s two sides to this situation — the first, I work too much to be inconvenienced by snow. Closed roads, inexperienced/bad drivers… not a fan. The good part — if it’s bad enough to not go into work, it means I get to cook all day… SCORE!
I’ve been doing a lot of shopping, trying to get it all out of the way early this year. If you haven’t checked it out yet, take a look at my Gift Recommendations for kitchen gadgets, natural beauty products and other fun stuff — link here!
The last few weeks have been so incredibly busy… I can’t believe it’s already December. I’m not sure where last week this month this year went. Appointments, dinners, parties, working, traveling… so much going on. At a doctor’s appointment a few weeks ago, I came across the concept of a “skillet cookie”, which is basically a giant cookie pie inside of a cast iron skillet. I had big plans to incorporate pumpkin or spices during October and November, but I clearly missed that boat. So, here we are in the middle of Christmas season, and I have decided to make a Christmas skillet cookie. Cue the peppermint.
Honestly, I sort of don’t like peppermint in a lot of things, but there’s something wonderful about a sweet little bite of chocolate chip cookie with a hint of mint in it. A few drops goes a long way, this stuff is quite strong.
There’s a few ways you could do this recipe — you can use multiple mini skillets for personal sized cookies, or you could use one big one. Don’t be alarmed if you think you don’t have enough batter for a big skillet — a thicker cookie will turn more into a pie-like thing if there’s too much batter (plus it will take a lot longer to cook!). This was even approved by my non-Paleo parents, who enjoyed a few slices after I brought it over on Saturday. My stepdad enjoyed a nice scoop of regular vanilla ice cream on it, but you can absolutely add some non-dairy ice cream for a nice treat!
Peppermint Chocolate Chip Skillet Cookie (Paleo)
Prep time: 15 min
Cook time: 15 Min
- 1 large egg and 1 egg yolk
- 2/3 cup extra virgin coconut oil (room temperature, but still solid)
- 2/3 cup coconut sugar
- 1 tbsp maple syrup
- 2 tsp pure vanilla extract
- 2-3 drops of food-grade peppermint* essential oil
- 1 3/4 cups blanched almond flour
- 1/2 tsp baking soda
- Pinch of sea salt
- 1 ¼ cup dark chocolate chips
- Preheat your oven to 350 degrees F. Grease a 9-10 in. cast-iron skillet lightly with some coconut oil.
- In a large bowl, mix together coconut oil, coconut sugar, vanilla and egg until smooth. (If you aren’t using a mixer, mash coconut oil with a fork to get rid of clumps—this part is really important! Add coconut sugar, vanilla and egg; continue to mix until smooth.)
- In a separate bowl, combine the almond flour, salt and baking soda. Slowly add the dry ingredients to the wet ingredients and mix until fully combined – you should end up with a dough that is a bit sticky. Stir in the chocolate chips, mixing evenly.
- Add the mixture to the skillet. Using a rubber spatula, scoop contents from the bowl and spread evenly through the skillet to ensure it bakes consistently.
- Bake in the preheated oven for about 15 minutes or until the middle is just set and the edges begin to turn golden brown.** Test doneness in the middle with a toothpick to see if any batter comes out on the toothpick.
- Allow to cool a bit in the skillet. Optional: top with vanilla ice cream prior to serving. Enjoy!
*I use Young Living’s Peppermint Vitality essential oil, which is certified for food/drink and safe for internal consumption. Do NOT consume products not intended for internal use – adhere to your product’s directions for proper use.
**If your cookie is still gooey but the edges are quite dark, you can drop the oven temp down to prevent the edges from burning until the center has cooked thoroughly.