Cast Iron Skillet Cookie Sundae Recipe
Warm, fudgy skillet cookie baked in a 6-inch cast iron pan with dark chocolate chips and coconut flour. Mixed with cashew butter and almond flour, then topped with sea salt and ice cream for an indulgent single-serving dessert.
Ingredients
Instructions
- 1
Preheat oven to 350°F and grease a 6-inch cast iron skillet.
- 2
In a medium bowl, mix cashew butter and avocado oil together.
- 3
Whisk in brown sugar, egg, and vanilla until smooth.
- 4
Add almond flour, coconut flour, baking soda, and salt; stir until combined.
- 5
Fold in dark chocolate chips.
- 6
Pour batter into prepared skillet.
- 7
Bake until edges are lightly golden, about 15-18 minutes.
- 8
Sprinkle with sea salt and serve with ice cream.
Tips
Use a well-seasoned or pre-greased cast iron skillet to prevent sticking.
Fold chocolate chips gently to maintain their shape.
Check cookie at 15 minutes; bake until edges are set but center remains slightly soft.
Good to Know
Cover cooled cookie and refrigerate up to 2 days. Reheat gently before serving.
Prepare batter up to 2 hours ahead; pour into skillet and bake when ready.
Serve warm from skillet topped with sea salt and a scoop of ice cream.
Common Mistakes
Overbake to avoid a dry, cakey texture; pull from oven when edges are set but center still appears slightly underbaked.
Use room-temperature egg to avoid lumpy batter when whisking with cold butter and oil.