Ingredients
Scale
- 1/2 cup ghee, butter, or coconut oil – room temperature
- 2/3 cup coconut sugar (like this)
- 1 egg and 1 egg yolk
- 1 and 1/2 tsp vanilla extract
- 1 and 3/4 cups blanched almond flour (I use THIS super fine brand)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup mini chocolate chips (I use THIS dairy, soy, and nut free brand)
- 3/4 cup pecans, roughly chopped
- 1/2 cup dried cranberries (like this)
Instructions
- Preheat oven to 350’F. Liberally grease a 10 inch skillet.
- Beat together fat of choice and coconut sugar until creamy smooth. Add egg, egg yolk, and vanilla. Beat until smooth.
- Add almond flour, baking soda, and salt. Mix until well incorporated. Fold in chocolate chips, pecans, and cranberries. (I like to keep a few of each to place on top of mixture before I put in oven. This makes for a prettier cookie.)
- Scrape mixture into prepared skillet, and spread out evenly over the bottom of skillet. Bake for 20-22 minutes, until edges are just starting to get golden. Remove from oven and allow to cool for a few minutes. Serve warm. Feel free to top with ice cream if that’s your jam.
Notes
- I used dried cranberries for this recipe. Feel free to use fresh if you like. Simply use the same amount.
- Be sure to spread mixture evenly in skillet to ensure even baking.
- The chocolate chips, pecans, and cranberries tend to disappear in to the mixture. I like to keep a few of each to place on top of mixture before I put in oven. This makes for a prettier cookie.