Warm spices and rich dark chocolate come together in this thick, skillet-baked cookie that bakes up golden at the edges with a soft, gooey center. Almond flour gives the dough a dense, buttery crumb that holds together beautifully once sliced into wedges, while a hit of cinnamon adds a cozy background note to every bite. Maple syrup and melted coconut oil keep the texture rich without feeling heavy, and those pockets of 70% dark chocolate turn molten under the heat of the oven. A finishing sprinkle of flaky sea salt on top plays off the sweetness perfectly, especially served warm straight from the skillet with a spoon in hand. This one's a genuinely great pick for a gluten free dessert night, no fuss required to make it work.
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Learn more →8 servings
Preheat the oven to 350°F (175°C). Grease a 10-inch cast-iron skillet with a thin layer of coconut oil.
In a large mixing bowl, whisk together the melted coconut oil, maple syrup, egg, and vanilla extract until smooth and fully combined.
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