Fatty Cakes.

Happy Tuesday y’all!
Let’s get fat together. Or is it phat? I’m pretty sure it’s fat. Being that it is fat/shrove Tuesday, we have earned the right to celebrate. Oh, and the fact that fat Tuesday always occurs the same week as Valentine’s Day allows us to extend fat Tuesday a little bit so that we can indulge in all of those v-day sweets. Mhhhhm. 
On another note, I have no idea what to give up for Lent. Wait, I just thought of something that I could do for Lent, not necessarily give up. Stay tuned. This is potential. On another note note, I have actually been sucked into watching The Bachelor this year (this never ever happens…probably haven’t watched it since Season 1), and let me just say…thank goodness that Tierra girl went buh-bye last night. Selfish, crazy, insane, much? Um yes. 
I’m pretty much sure that there is a conspiracy to play reality shows like this around Valentine’s Day. I have concluded that it is 100% fake. Yet I still watch. Because I admittedly a reality t.v. junkie. Well, almost. Anyhoo, one thing I will not be giving up for Lent is cake. Or cookies. Or cake and cookies together.
Oh, and chocolate. 

Deep, dark, rich, luscious chocolate.

So, yes cake, cookies, chocolate…I’m good.

We are going to grate this dark chocolate into a cake. Or cookie. Or cake-cookie skillet thingy. 

Oh, and we are going to throw some walnuts in there for some crunch. Oh, and because 
chocolate + walnuts= amazing combo. 

Then we skillet-ify this cookie/cake.
You see what I did there with the “we.”

That’s because you are going to make this today, tomorrow, or Valentine’s Day. 
You just didn’t see that coming now did you?

I mean seriously?

This is ahhhhhhh-freaking-mazing.

Chewy, chocolate, crispy, nutty, melt in your mouth goodness.

Paleo and gluten-free…whhuuuuuuuut?
Damn dang dizzle. 

Dark Chocolate, Olive Oil, and Walnut Skillet Cookie (GF/P):

1 c. coconut flour
1 c. almond flour
1 t. baking soda
1/2 t. baking powder
1/2 t. ground cinnamon
1/2 c. honey
1/2 c. + 1 T. extra-virgin olive oil
3 large eggs
4 oz. dark chocolate (I used Ghirardelli 60% cocoa), grated (feel free to chop the chocolate, or use chocolate chips…f.y.i. grated is the way to go but adjust to your liking)
1 c. chopped walnuts

1. Preheat the oven to 350 degrees F. Grease a 10′ cast-iron skillet with cooking spray. Set aside.
2. In a large bowl, sift together the flours, baking soda, baking powder, and cinnamon.
3. In a separate mixing bowl, whisk the honey, evoo, and eggs together until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until a dough forms.
5. Fold in the grated chocolate and walnuts.
6. Press the dough into the prepared skillet and bake for 20-22 minutes, or until the cookie is slightly golden. The cookie will be puffed with a slightly cracked crust on top.
7. Let the cookie cool for at least 10-15 minutes before slicing into triangles and serving.
8. Serve warm with ice cream, fro-yo, or coconut whipped cream!

Makes 1 10′ skillet cookie (about 10-11 slices)


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