The Deep Dish Oat Flour Chocolate Chip Skillet Cookie is special treat that is super simple to put together.
I wanted to show my husband some lovin’ after he came back from a big conference during spring break a few years ago. I know chocolate chip cookies are one way to his heart, and I hadn’t made “real” chocolate chip cookies in a few years. When I made chocolate chip cookies, I whipped up the no flour chocolate chip cookies made with beans, so I know it wasn’t the same, but it was a great healthy alternative. All that to say, he had dropped a few hints on occasion, and it got me thinking, ‘I’ve gotta make some chocolate chip cookies soon’. So after coming back from the conference was the perfect time to put some love into action.
I didn’t just want to make him a whole bunch of cookies, I wanted to make him one big giant cookie, so I thought a skillet chocolate chip cookie would be perfect. I couldn’t just make a recipe as is. I took Martha Stewart’s recipe and highly adapted it to be healthier without feeling like it is healthier. Here are the changes I made. I replaced:
- white granulated and brown sugar with coconut sugar which give the cookie a richer dark brown color
- white flour with whole wheat, and then again with oat flour
- egg with a “chia egg” (1 T chia seed with 3 T water)-I also have used a regular egg, too
- butter with coconut oil
**Now I could actually call this a Blender Deep Dish Oat Flour Chocolate Chip Skillet Cookie since the last couple of times I made the cookie dough in a high-powered blender since I started the recipe by blending the oats and then just threw the rest of the ingredient in the blender (minus the chocolate chips). Just make sure you use exactly 2 cups of oat flour. Only throw the chocolate chips in the blender if you want them pulverized and completely unrecognizable. But I say give me little chunks of chocolate!
Since I first made the Blender Deep Dish Oat Flour Chocolate Chip Skillet Cookie (is that a long enough title for you?), I have now made this several times since. I was using whole wheat flour as shown above, and then I switched to oat flour by just blending oats to see if I could make a gluten-free version of a chocolate chip cookie. Success! Not just once or twice, but several times. Each time I eat the oat flour version, I think “Chips Ahoy”. The oat flour gives the cookie a slightly coarser texture and to me taste like that of a Chips Ahoy Cookie. So good!
So now this recipe can be made completely egg-free, dairy-free, gluten-free, and vegan if you desire! I have made the oat flour cookies with a real egg and chia egg. I did try to reduce the amount of chocolate chips, but I felt like the recipe lost the magic without all of the chocolate chips, so bring ’em on.
I love this recipe so much, it was my choice birthday dessert a few times in the last few years. So yum! But don’t take my word for it! Make it for yourself!
By the way, if you are into sewing and would like to make a pot-holder handle for a skillet, check out this tutorial:
Deep Dish Oat Flour Chocolate Chip Skillet Cookie
Ingredients
- 2 cups whole wheat or oat flour just blend old-fashioned oats to make oat flour
- 3/4 cup coconut oil melted (can use butter)
- 1 1/4 cup coconut sugar can use sugar of choice
- 1 large egg or "chia egg" 1 T chia seed mixed with 3 T water
- 2 Tbs pure vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup semisweet chocolate chips
Instructions
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Preheat oven to 325 degrees. See above for blender instructions.
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If using a chia egg, mix together water and chia seed in a small bowl and set aside for a few minutes to gel.
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In a large bowl mix flour, baking soda and salt together.
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In a medium sized bowl mix together sugar and coconut oil until well blended. Add egg, vanilla and mix.
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Place wet ingredients into dry ingredients, and stir until combined. Then mix in chocolate chips.
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Place in an un-greased 10 inch cast iron skillet.
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Bake for approximately 30-35 minutes or until golden brown around the edges.
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The cookie will continue baking in the skillet for a bit, so if you want a softer cookie, after five minutes remove it by placing a cutting board or plate over the skillet and turning it upside down with the help of someone since those skillets are so darn heavy!
Troubleshooting: If your dough seems really dry, add another egg, or the chia-egg equivalent.
When baking, if the cookie has golden brown edges, but appears wet in the middle, it is the coconut oil. Pull the cookie out of the oven and let cool.
Want more healthified cookie recipes?
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