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Grain-Free Skillet Gingerbread Cookie (Paleo, Dairy-Free, Sugar-Free)

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This post first appeared at PaleoHacks. You can see the original post here.

This super soft and chewy Skillet Gingerbread Cookie is bursting with seasonal holiday spices!

Made with coconut flour, this simple Gingerbread Skillet Cookie is warm, fluffy, and spiced with molasses, cinnamon, ginger, and more! Thick like a cake, this skillet cookie makes for a comforting dessert that’s dairy-free, grain-free, and nut-free. Perfect for sharing!

The recipe has no added sugar. If you want some extra sweetness, add one or two tablespoons of coconut sugar to the batter.

Everything comes together in under ten minutes by mixing the wet ingredients and dry ingredients separately and then folding them together. The batter is baked in a small cast iron skillet, which bakes this yummy dessert into a soft and chewy cookie. I recommend serving it right in the skillet! Top with coconut cream, sprinkle extra cinnamon on top, and you’ve got yourself a holiday skillet cookie everyone will love!

Skillet Gingerbread Cookie

Recipe by: Megan Olson

Total Time: 32 mins
Cook Time: 22 mins
Prep Time: 10 mins
Serves: 6 people

This super soft and chewy Skillet Gingerbread Cookie is bursting with seasonal holiday spices!

Ingredients

  • 3 large eggs
  • ¼ cup melted coconut oil
  • ¼ cup blackstrap molasses
  • ½ cup unsweetened coconut milk
  • ½ cup coconut flour
  • 1 T cinnamon
  • 1 T ginger
  • ¼ t nutmeg
  • ½ t allspice
  • 1 t baking powder
  • ¼ t salt

Instructions

  • Preheat the oven to 350°F. Prepare a cast iron skillet by greasing it with melted coconut oil, and then set aside.
  • In a small bowl, sift the coconut flour, baking powder, salt, cinnamon, allspice, nutmeg, and ginger until the ingredients are evenly dispersed.
  • In a large bowl, whisk together eggs with coconut milk, coconut oil, molasses, and vanilla extract. Slowly fold the dry ingredients into the wet ingredients. Mix until ingredients are combined. Do not overmix as this will make the batter stiff.
  • Transfer the batter to the prepared skillet. Using a spatula, spread the batter into an even layer.
  • Bake 22 minutes or until the edges are browned and the cake is set in the center. Insert a toothpick in the center; if it comes out clean, it’s ready.
  • Remove from the oven and cool 30 minutes in the skillet before slicing into 6 large slices.
  • Serve warm. Top with coconut cream and sprinkle with cinnamon.

The post Grain-Free Skillet Gingerbread Cookie (Paleo, Dairy-Free, Sugar-Free) appeared first on PaleoPlan.

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