I know there are a ton of cutesy festive Valentine’s Day recipes out there right now, like the heart-shaped this and that, the red and pink food coloring, sprinkles, and more hearts! Don’t get me wrong, I LOVE the detailed desserts that require you to go to the grocery store. I actually enjoy getting odds and ends like sprinkles and marshmallows for a random recipe. It’s all about the details right?
But realistically speaking, sometimes I just want to make a simple dessert where ALL ingredients are already in my pantry. And ladies, men aren’t hard to please. They’ll be happy with a classic dessert sans hearts and sprinkles. So for this Valentine’s Day I’m giving you a recipe that is sure to please your man, your woman, your gal pal, and most importantly, your own palate.
Oh, and if your man is like, super manly, burly, outdoorsy, Patagonia-y, rough and rugged like my sweetheart, this dessert is super fitting. It gives off that “I-made-this-over-the-campfire-right-after-I-hiked-28-miles” vibe.
Without further ado, I give you… CAST IRON SKILLET CHOCOLATE CHIP COOKIE. No butter, just coconut oil. Thank you to Ali from Gimme Some Oven for this delicious treat. I followed this recipe almost exactly; I replaced the butter with coconut oil and used a 12 inch cast iron skillet instead of a 9 incher since that’s the only one I’ve got.
I paired this cookie with my all-time favorite ice cream. Or “nice cream” I should say. NadaMoo! non-dairy coconut milk ice cream is everything. If you scream for ice cream like I do, this is a great, healthy option that has the SAME creamy texture of regular ice cream. Not that gross, chalky consistency of most healthy ice creams. Plus it’s only got 120 calories for a 1/2 cup! I chose to pair this with the Chocolate Almond Chip, but you can’t go wrong with any of the flavors. The Lotta Mint Chip has the perfect amount of mint and lots of mini chocolate chips! Their other flavors include: Cookies & Creme, Creamy Coconut, Bananas for PB & Chocolate, Gotta Do Chocolate, Vanilla Cha-Cha-Chai, Mmm… Maple Pecan, Vanilla…Ahhh, Sweet Cherry Lime, and Java Crunch. So there’s something for everybody! Click here to see if NadaMoo! is in your area.
+ 10 tablespoons coconut oil, softened
+ 1/2 cup granulated cane sugar
+ 1/2 cup brown or coconut sugar
+ 1 egg
+ 2 teaspoons vanilla extract
+ 1 1/4 cup flour
+ 1/2 teaspoon baking soda
+ 1/2 teaspoon fine sea salt
+ 1/2-1 cup semi sweet chocolate chips (1 cup makes it pretty chocolate-y, so keep that in mind)
+ Preheat oven to 350°. Grease a 12 (or 9) inch cast iron skillet with 2 tablespoons of coconut oil.
+ If your coconut oil is super hardened, you can soften it by keeping it out in room temp for 20 minutes or simply using a ‘soften’ setting on your microwave. BUT: DO NOT MELT. If you end up using melted coconut oil, your cookie won’t rise at all.
+ Combine the softened coconut oil and sugars in a mixing bowl and beat with either a handheld electric mixer or stand alone mixer. Beat util fluffy consistency.
+ Add egg and vanilla extract until well combined.
+ Combine flour, baking soda, salt in another bowl. Add dry ingredients to the coconut oil/sugar mixture and beat on low. Add chocolate chips and mix until just combined.
+ If you have willpower and don’t eat all the raw cookie dough, transfer to cast iron skillet and gently press with fingers until even.
+ Bake for 20 minutes or so until the edges are golden brown. Do not overbake. Even if it looks slightly underdone, it will bake more in the skillet. With that said, I HIGHLY recommend low-balling the time in the oven. Especially because this cookie tends to get crunchy on the outside, and soft on the inside. You want to maintain that soft inside right?
+ Serve with Nadamoo non-dairy coconut milk ice cream. I recommend pairing this cookie with the Chocolate Almond Chip flavor!