Red velvet. You look at me with your luscious red color. Those silky smooth bites of white chocolate. That fudgey texture and crisp outer layer. I swoon.
I don’t quite know when I first had red velvet. But, I remember being kinda resistant to it. I remember being very unsure if it was worth the hype or if it was just some sort of gimmick. But people raved. People told me how it changed their life. How it was their favorite.
So I caved. And while I can’t quite say that it’s my favorite, I can say that the whole red velvet thing is really fun to eat, it always puts a smile on your face, it’s festive and elevates any dessert scenario. She fancy! She makes you feel so faaaaancy. That’s it! I think I’ve cracked the red velvet code! It’s all about the fance!
Welp, I never looked back and have since made red velvet cookies, red velvet cupcakes, red velvet hot chocolate, and red velvet whoopie pies. I guess what I’m trying to say is I drank the (red velvet) kool aid.
This red velvet cookie skillet is a play off of my cookie skillet and red velvet cookies. It’s like if they got together and had a baby. A love child. This recipe is a love child. It has deep rich, brownie undertones
Use a handheld whisk or electric mixer to cream together the butter and coconut sugar. If using a handheld whisk, you really having to vigorously whisk it for a good 30 seconds. You want it to be fluffy, creamy, and light brown in color. Add the egg, vanilla and food coloring and whisk again until combined.
Add the almond flour, cocoa powder, baking soda, and sea salt. Mix again until combined. Fold in most of the chocolate chips, reserving some to sprinkle on top.
Grease your skillet with butter. I like using two smaller (6 inch) cast iron skillets, but you can use one larger 8 inch. Pour the dough into the skillet and spread it out evenly. Add additional white chocolate chips on top.
If using smaller skillets, bake for 8 – 10 minutes until the edges are stiff but the center is still gooey. If you want it cooked a bit more through, bake for 12 – 15 minutes.
Top with ice cream, additional melted white chocolate, or whatever you like!
Recipe
Gluten Free Red Velvet Cookie Skillet
Enjoy this Gluten Free Red Velvet Cookie Skillet for a fancy and fun Valentine’s day dessert! It’s made with almond flour and so simple to make!
Ingredients
- 1/2 cup salted butter (or ghee)
- 1/2 cup coconut sugar
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon red food coloring
- 3/4 cup blanched almond flour (How to Make Almond Flour)
- 1/4 cup cocoa powder
- 1/2 teaspoon baking soda
- couple pinches pink salt
- 1/2 cup white chocolate chips (I used minis)
Instructions
- Preheat oven to 350F.
- Use a handheld whisk or electric mixer to cream together the butter and coconut sugar. If using a handheld whisk, you really having to vigorously whisk it for a good 30 seconds. You want it to be fluffy, creamy, and light brown in color.
- Add the egg, vanilla and food coloring and whisk again until combined.
- Add the almond flour, cocoa powder, baking soda, and sea salt.
- Mix again until combined.
- Fold in most of the chocolate chips, reserving some to sprinkle on top.
- Grease your skillet with butter. I like using two smaller (6 inch) cast iron skillets, but you can use one larger 8 inch.
- Transfer the dough into the skillet and spread it out evenly.
- Add additional white chocolate chips on top.
- If using smaller skillets, bake for 8 – 10 minutes until the edges are stiff but the center is still gooey. If you want it more cooked through, bake for 12 – 15 minutes.
- Top with ice cream, additional melted white chocolate, or whatever you like!
Enjoy!! xo
Fudgy and delish!
Yay!! One of my favorites this time of year!! xo