Dark Chocolate and Pecan Skillet Cookie

If there is one dessert you can never go wrong, it would definitely be chocolate chip cookies. They are loved by kids and adults alike and are always a crowd pleaser. With Easter coming up, I’ve been spending lots of time in the kitchen baking up a storm. I love coming up with delicious recipes and Easter is the perfect opportunity for me to share all these recipes with the ones I love. Furthermore, if these recipes contain some chocolate, that makes them that much more appropriate for Easter. I created this delicious dark chocolate and pecan skillet cookie with Easter in mind. This recipe is simple and quick to make. Plus, it only takes a few ingredients and no special equipment.

Here is how this dark chocolate and pecan skillet cookie is made.

Preheat your oven to 350F and lightly oil a 10-inch (25 cm) cast iron skillet (you could also use a pie plate if you do not have a skillet). 

In a large mixing bowl, stir together the melted coconut oil, coconut sugar, egg and vanilla extract until smooth.

Add in the spelt flour, hemp seeds, baking soda and Himalayan pink salt. Stir until well combined.

Next, mix in the dark chocolate chips and chopped pecans.

Spread into your oiled skillet.

Bake for 15-17 minutes or until golden brown. The edges should be golden brown and the center barely set. It’s important to remove the dark chocolate and pecan cookie skillet before the center is set in order to ensure that it does not overcook. It will keep cooking in the pan since it’s in a very warm cast iron pan.

Let cool for at least 20 minutes. Letting it cool will make it easier to slice. Serve and enjoy.

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DARK CHOCOLATE AND PECAN SKILLET COOKIE

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Author Véronique - adashofwholesome.com

Ingredients

• 1/2 cup coconut oil , melted
• 2/3 cup coconut sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup spelt flour
• 1/4 cup hemp seeds
• 1/2 tsp baking soda
• 1/2 tsp Himalayan pink salt , or sea salt
• 1/2 cup dark chocolate chips , or chopped dark chocolate (70% or higher)
• 1/2 cup pecans , chopped
• coconut oil spray , to oil skillet

Instructions

1. Preheat your oven to 350F and lightly oil a 10-inch (25 cm) cast iron skillet (you could also use a pie plate if you do not have a skillet). 
2. In a large mixing bowl, stir together the melted coconut oil, coconut sugar, egg and vanilla extract until smooth.
3. Add in the spelt flour, hemp seeds, baking soda and Himalayan pink salt. Stir until well combined.

4. Next, mix in the dark chocolate chips and chopped pecans.

5. Spread into your oiled skillet.

6. Bake for 15-17 minutes or until golden brown. The edges should be golden brown and the center barely set. It’s important to remove the dark chocolate and pecan cookie skillet before the center is set in order to ensure that it does not overcook. It will keep cooking in the pan since it’s in a very warm cast iron pan.

7. Let cool for at least 20 minutes. Letting it cool will make it easier to slice.
8. Serve and enjoy.