This deep dish cookie is gluten free and paleo. It's a delicious dessert made in a single pan!
Preheat the oven to 350 degrees F.
Generously grease an 8” cast iron skillet and set aside.
In a large mixing bowl, whisk the egg, then whisk in the coconut oil, pure maple syrup, and vanilla extract. Set aside.
In a medium mixing bowl, whisk together the almond flour, coconut sugar, coconut flour, baking soda, and salt.
Pour the dry (flours, etc.) mixture into the large bowl and whisk to combine the wet and dry mixtures.
Fold in the chocolate chips.
Pour the batter into the prepared pan and top with a few extra chips or chunks.
Bake for 45-60 minutes until the edges are crisp and the center is slightly soft but not soggy.
Remove from the oven and either dig in with spoons immediately, or allow to cool before slicing (like a pie) and serving.
Store leftovers in an airtight container on the counter for up to 2 days (it will soften overnight), or in the freezer for up to three months. But, be aware, that the cookie is best fresh from the oven.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.