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Coconut Oil Oatmeal Chocolate Chip Skillet Cookie
NO butter in this insanely-soft and chewy oatmeal chocolate chip skillet cookie! The dough mixes up in one bowl and it all bakes up in one skillet for whenever you get that warm cookie craving!
Servings 12 servings
- 1/2 cup coconut oil softened
- 3/4 cup coconut sugar or brown sugar
- 1 tablespoon milk
- 1 large egg
- 2 teaspoons vanilla extract
- 3/4 cup old-fashioned rolled oats
- 1 cup white whole wheat flour
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
- 3/4 cup mini semisweet chocolate chips
Preheat oven to 350F. Lightly grease a 12-in cast iron skillet. Set aside.
In a large bowl, beat coconut oil and sugar with an electric mixer on medium speed until creamy and smooth. Beat in milk, egg, and vanilla until smooth. Add oats, flour, baking soda, cornstarch, and salt and mix until a dough forms. Stir in chocolate chips.
Press cookie dough into prepared skillet. Bake at 350F 20-25 minutes or until edges are slightly golden (middle will still be slightly soft---this is ok) Cool skillet cookie completely before slicing into wedges. Enjoy!
Serving: 1g | Calories: 258kcal | Carbohydrates: 32.5g | Protein: 2.6g | Fat: 14g | Saturated Fat: 10.6g | Polyunsaturated Fat: 4.6g | Cholesterol: 16mg | Sodium: 161mg | Fiber: 2.3g | Sugar: 20.1g