By The Toasted Pine Nut
Gluten Free Red Velvet Cookie Skillet
11 steps
Prep:10minCook:8min
Enjoy this Gluten Free Red Velvet Cookie Skillet for a fancy and fun Valentine's day dessert! It's made with almond flour and so simple to make!
Updated at: Sat, 16 Nov 2024 10:32:23 GMT
Nutrition balance score
Unbalanced
Glycemic Index
42
Low
Glycemic Load
19
Moderate
Nutrition per serving
Calories558.2 kcal (28%)
Total Fat41.6 g (59%)
Carbs44.1 g (17%)
Sugars39.2 g (44%)
Protein8.1 g (16%)
Sodium392.8 mg (20%)
Fiber3.2 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Preheat oven to 350F.
Step 2
Use a handheld whisk or electric mixer to cream together the butter and coconut sugar. If using a handheld whisk, you really having to vigorously whisk it for a good 30 seconds. You want it to be fluffy, creamy, and light brown in color.
Step 3
Add the egg, vanilla and food coloring and whisk again until combined.
Step 4
Add the almond flour, cocoa powder, baking soda, and sea salt.
Step 5
Mix again until combined.
Step 6
Fold in most of the chocolate chips, reserving some to sprinkle on top.
Step 7
Grease your skillet with butter. I like using two smaller (6 inch) cast iron skillets, but you can use one larger 8 inch.
Step 8
Transfer the dough into the skillet and spread it out evenly.
Step 9
Add additional white chocolate chips on top.
Step 10
If using smaller skillets, bake for 8 – 10 minutes until the edges are stiff but the center is still gooey. If you want it more cooked through, bake for 12 – 15 minutes.
Step 11
Top with ice cream, additional melted white chocolate, or whatever you like!
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