Chocolate chip skillet cookie (pizzookie)

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Ingredients

• ¼ cup coconut oil solid at room temperature

• ⅓ cup coconut sugar

• 1 egg yolk room temperature

• 1 teaspoon vanilla extract

• ¼ teaspoon baking soda

• ¼ teaspoon salt

• 1 cup (96g, 4 oz.) blanched almond flour

• ½ cup ((3 oz.) dark chocolate chopped

• ½ teaspoon flaky sea salt to sprinkle on top (optional)

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Instructions

1. Preheat the oven to 350ºF. Lightly grease a 5 inch cast iron skillet with coconut oil.

2. Beat together the coconut oil and coconut sugar until smooth. Add the egg and vanilla and mix until smooth.

3. Add the almond flour, salt, and baking soda to the wet ingredients. Mix until well incorporated. Fold in the chopped chocolate.

4. Press the dough into the prepared pan, sprinkle with flaky salt if using, and bake for 15-18 minutes or just beginning to turn golden brown around the edges. Remove from oven and serve warm - alone, or with whipped coconut cream or non-dairy ice cream.