This soft and chewy Skillet Cookie is super easy to make in a cast-iron pan. It's loaded with dairy-free chocolate chips and topped with a sprinkle of flaky sea salt! Gluten-free, grain-free, vegan and paleo with low-carb & keto options.
Preheat the oven to 350°F. Lightly spray a 9-inch skillet with avocado oil spray or coconut spray.
Add the baking soda, salt, almond flour, tapioca flour and coconut flour. Mix until combined and you get a thick cookie dough.Fold in both chocolates.
Transfer the cookie dough evenly to the prepared skillet, using a silicone spatula to press evenly. Press a few more chocolate chunks and chips evenly into the cookie dough (makes it prettier).
Remove the skillet from the oven and sprinkle with flakey sea salt. Allow the skillet to cool for 8-10 minutes. Top with your favorite dairy-free ice cream with some melted chocolate or chocolate shavings