skillet chocolate chunk cookie.

Dietary: Gluten free & vegetarian
Total Time: 20 minutes
Cook Time: 12 minutes
Prep Time: 8 minutes
Makes: 1 small/medium skillet pan cookie 

Ingredients:
1/2 cup and 1 tablespoon of NODO at Home Gluten Free “Not So” Plain Flour
¼ teaspoon baking soda
6 tablespoons coconut sugar 
¼ cup coconut oil melted to a liquid 
1 large egg 
½ cup milk chocolate chunks or buttons
Pinch of sea salt

To Serve:
Extra sea salt 
Ice cream of your choice 

Method:
Preheat the oven to 175 degrees bake. 
Grease a small/medium cast iron or skillet pan with a little butter. 
Use a whisk to whisk the coconut oil, coconut sugar and egg until well combined. 
In a large bowl, add the GF Flour and baking soda. Pour the wet ingredients into the flour and fold slowly to combine. 
Add the chocolate chunks and sea salt and fold through until just combined. 
Pour the cookie batter into the cast iron pan. 
Bake in the oven for 12 minutes or until golden brown and fragrant. 
Allow the skillet to cool on a wire rack for 10 minutes before serving. 
Either slice with a sharp knife and serve on a plate or in a bowl, or just consume out of the pan for a bit of fun!