When I was a little girl my mom would give me a dime and allow me to walk to the local grocery store to buy an Almond Joy. I loved the combination of coconut, almonds and chocolate. Years later I would pilfer my kids Halloween candy looking for my favorite candy bar. No lie. Fast forward: I don’t eat Almond Joys anymore, but I still love that wonderful classic flavor combination today. So, I decided it was time to pay homage to my favorite childhood treat with this ‘Almond Joy’ Chocolate Chip Skillet Cookie! (Gluten Free Option)
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There is pretty much nothing better than a giant cookie! Basically it’s every child’s (and possibly adult’s) dream. I add shredded coconut, and sliced almonds to a fairly traditional chocolate chip cookie recipe to make this Almond Joy Skillet Cookie. I use Gluten Free Jovial Pastry Flour, because it’s the best for baking!
Of course you can eat this cookie as is, warm and gooey straight out of the oven. But if you would like to top it I have some suggestions: place a big scoop of your favorite ice cream (my ‘no churn vanilla ice cream’ works nicely) and then drizzle with hot fudge! So fabulously delicious!
So much better than a candy bar! And certainly feeds more people, unless you eat it all yourself…no judgement here.
Besides how fabulous this dessert tastes (and looks and smells) you know what I love about it? It’s easier to bake “cookies” in a skillet and takes less time to make!
The Recipe: ‘Almond Joy’ Chocolate Chip Skillet Cookie! (Gluten free option)
All your (or my) childhood dreams come true!
- 1 3/4 cups gluten-free or all-purpose flour I highly recommend Jovial GF Pastry flour, linked above
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/2 cup butter, softened (1 stick) plus 1 Tablespoon for pan prep
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 teaspoon vanilla paste or 1/2 teaspoon extract
- 1 large egg
- 3/4 cup shredded coconut
- 3/4 cup sliced almonds
- 1 cup chocolate chips or chunks I like dark, but milk chocolate works too
Preheat oven to 375 degrees and place oven rack in center position
Use a paper towel to wipe bottom and sides of skillet with one tablespoon butter, set aside
Place flour, baking soda and sea salt in a bowl, whisk and set aside
Place softened butter and sugars into mixer and mix for two minutes
Add egg and vanilla, mix well
Add dry ingredients and mix until well incorporated
Add almonds and coconut, mix well
Add chocolate, depending on your mixer you may need to mix by hand
Place dough in skillet and press dough evenly into the pan
Bake for 16 minutes or until cookie is slightly golden and center is set
Remove from oven. You can serve warm or cool. Top with ice cream and hot fudge if desired
MAY I PLEASE ASK A FAVOR?
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