These gluten free chocolate chip skillet cookies are a deliciously wholesome way to satisfy your sweet tooth. Baked with chickpea flour they are ooey, gooey, and gluten free. These small cast iron skillets turn a typically shared treat into an easy single serve one.

About Chickpea Flour

In this recipe we use Chickpea flour in place of regular wheat flour. If you’ve never worked with Chickpea flour before, it is a versatile naturally gluten free flour made 100% from chickpeas. Packed with protein and fiber, using this flour in your baking allows for a wholesome and healthy way to enjoy your favorite snacks.

Tips & Tricks

• If you’re familiar with baking with gluten free flours this cookie has a similar texture to baking with coconut flour over almond flour – Nevertheless the texture is nearly identical to a regular cookie.
• Experiment with the add-ins! If chocolate chips aren’t your favorite try white chocolate, raisins, walnuts, m&m’s or other cookie flavor favorites. The possibilities are up to your imagination. 
• Chickpea flour is naturally dense with a stickier texture than wheat flour – this makes it a fantastic binder for baking gluten-free.

Mini Chocolate Chip Skillet Cookie Recipe

Servings: 12
Serving Size: 1 mini skillet
Calories: 419
Cook Time: 25 min
Total Time: 35 Min

Ingredients:
3 cups Shipetaukin Chickpea Flour
¾ cup coconut sugar
¾ tsp baking soda
¾ tsp salt
3 eggs
¾ cup coconut oil, melted
3 tsp vanilla extract
¾ cup chocolate chips
vanilla ice cream
(toppings optional)

Directions:

1. Preheat the oven to 350 degrees.
2. Mix all ingredients until fully blended. Fold in the chocolate chips. Scoop the dough into the skillet(s) and spread the mixture evenly.
3. Bake for 22-26 minutes or until golden brown around the edges. Top with vanilla ice cream and your favorite toppings of choice. Serve immediately.

Nutrition:

Calories 419 | Carbohydrates 48.8g | Fat 20.9g | Protein 11.8g | Sodium 262mg | Sugar 23g