Instructions

• Preheat the oven to 350°F. Spray an oven-safe skillet with non-stick spray (a cast-iron or iron fry pan works well).
• Measure 1/4 cup solid coconut oil. If it is very firm, let it sit a few minutes at room temperature so it softens enough to work with.
• In a mixing bowl, combine the coconut oil and 1/3 cup coconut sugar. Using an electric mixer on low speed, beat until the mixture is light and fluffy (about 1–2 minutes).
• Add the 1 room-temperature egg and 1 teaspoon vanilla extract. Mix on low speed just until combined and smooth.
• Add 1/4 teaspoon baking soda, 1/4 teaspoon kosher salt, and 1 cup almond flour. Mix on low speed until just combined, scraping the bowl as needed; avoid overmixing.
• Fold in 1 cup semisweet chocolate chips with a spatula until evenly distributed.
• Transfer and press the dough evenly into the prepared oven-safe skillet.
• Bake for 15–20 minutes, until the edges are golden and the top is lightly browned and the center is set but still slightly soft.
• Remove the skillet from the oven, let the cookie cool in the skillet a few minutes, then serve warm.