Cast Iron Skillet Chocolate Cookie

For chocolate lovers, we want to present this delicious recipe, a Chocolate Skillet Cookie in a Victoria Cast Iron Skillet.

Ingredients

Lightly grease a 16.5 cm Cast Iron Skillet with coconut oil and preheat your oven to 350 degrees.
In a large bowl, beat the eggs with a mixer, then add the coconut sugar, vanilla extract, and coconut oil and beat well.
In a separate bowl, combine the almond flour, cacao or cocoa powder, baking soda, and salt. Add the dry mixture to the wet and mix well until smooth.
Spread the batter evenly into the skillet and bake in the preheated oven for 20-25 minutes, or until the center is firm. Baking time will vary slightly depending on the skillet you use, so check it at 20 minutes to see if the center has set.
While the cookie is baking, prepare the fudge topping. In a small saucepan over very low heat, combine the chocolate chips and coconut milk and melt, stirring, until smooth and glossy, then remove from heat.
Let the cookie cool for about 5-10 minutes, then spread the fudge topping evenly over the cookie.
To serve, top with a scoop of coconut vanilla ice cream and more fudge topping if desired. Store leftovers in the refrigerator (without the ice cream) for up to 4 days.

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