Vegan, Gluten-Free Curry Cauliflower Fried Rice with Roasted Chickpeas

cauliflower rice

Looking for a delicious way to spice up dinnertime? This curry cauliflower fried recipe is lower in carbohydrates, plant-based, and filled with flavorful curry spices.

With just a handful of fresh ingredients and a few pantry staples, this recipe can be on the table in 30 minutes.

Buying the Ingredients

This curry cauliflower fried rice is made with cauliflower, as opposed to traditional white rice, and crunchy chickpeas, plus a variety of healthy and warming spices. If you’ve never swapped cauliflower in place of rice before, prepare for an easy and healthy treat.

Cauliflower is a good source of fiber, potassium, magnesium, vitamin C and E, and potent antioxidants. The antioxidants in cauliflower (as well as other vegetables in the brassica family) are associated with reduced oxidative stress, promotion of detoxification pathways, stimulating the immune system, and decreasing the risk of certain cancers. Not to mention, cauliflower rice contains significantly more fiber than white rice, the latter of which has had its fiber stripped during processing, resulting in a high-glycemic grain.

Along with nutrient-rich cauliflower, this recipe also contains roasted chickpeas, which are heart-healthy crunchy bites. Chickpeas, also known as garbanzo beans, are good sources of fiber, protein, manganese, folate, copper, iron, and phosphorus. Consuming these beans is associated with balanced blood sugar levels and satiety, thanks to chickpeas’ high amount of fiber.

To use chickpeas, cook your own from dried garbanzo beans (a batch cooking wonder) or purchase canned chickpeas in BPA-free cans or cardboard containers. If using canned chickpeas, dump them in a colander and rinse thoroughly before use.

This recipe gets its warmth and rich flavor from curry powder, a spice blend made up of turmeric, cumin, coriander, cardamom, basil, ginger, garlic, mustard seeds, and cinnamon. All of these herbs and spices boast serious health benefits including antioxidant activity, anti-inflammatory properties, and improved digestion. Look for an organic curry powder, which means that the spices and herbs used were not sprayed with pesticides or other chemicals. Once opened, store curry powder in a dark and cool place and use within a year.

cauliflower rice

Kitchen Prep

This curry cauliflower fried rice recipe couldn’t be easier to prepare. Simply preheat the oven, prep the rice, roast chickpeas, and sauté the vegetables and spices. Add everything together and dinner is ready.

In order to turn the cauliflower into rice, you’ll need a food processor or box grater. The food processor can pulse down cauliflower florets into rice, while the box grater easily shreds the veggie into fine rice-like pieces.

Both methods are seamless and simple. If you lack time, you can also purchase organic riced cauliflower at Whole Foods Market or Trader Joe’s. Although much more expensive than just a regular head of cauliflower, riced cauliflower can help save time during kitchen prep.

In fact, some may take saving kitchen prep time a bit too far. The grocery chain, Trader Joe’s has imposed a two-bag limit of cauliflower rice due to the item’s popularity in several stores. Trader Joe’s headquarters reports, “The popularity of this item has led to a temporary lapse in its availability…We are hard at work to ensure more Organic Riced Cauliflower is available as soon as possible.”

cauliflower rice

Flavor Tips

While cauliflower rice is as versatile as they come and can quickly adapt to a variety of dishes and flavors, in this recipe, curry powder is the star.

From burrito bowls to homemade fried rice, cauliflower is an easy way to add in extra nutrients and fiber. Dana Shultz of the popular food blog, Minimalist Baker, notes “Because rice can often leave dishes feeling heavy, it’s nice to substitute a vegetable where a starch would usually be” she says. “In addition, it’s a great way to squeeze more servings of vegetables into your day.”

Another way to add in more flavor and nutrients is to add vegetables to the baking tray while roasting the chickpeas. Cubed butternut squash, sweet potato, onion, zucchini, or mushrooms can bulk up the dish while boosting the antioxidant and flavor content of this meal.

This recipe also fits a variety of dietary restrictions notably plant-based and gluten-free diets. To make this recipe Paleo-friendly, omit the chickpeas and swap with roasted winter vegetables instead.

cauliflower rice


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Curry Cauliflower Fried Rice with Chickpeas



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Ingredients

  • 2 cups cooked chickpeas
  • 2 Tbsp melted coconut oil, divided
  • ¼ tsp cumin
  • ¼ tsp turmeric
  • 1 tsp sea salt, divided
  • Freshly ground black pepper
  • 1 head cauliflower, cut into florets
  • ½ onion, chopped
  • 2 garlic cloves, chopped
  • 1 tsp curry powder
  • ¼ tsp ginger
  • 1 Tbsp lemon juice
  • 2 large handfuls of baby spinach

Instructions

  1. Preheat oven to 400 degrees Fahrenheit. Toss chickpeas with one tablespoon melted coconut oil, cumin, turmeric, ½ tsp sea salt, and freshly ground black pepper to taste. Roast in the oven for 25-30 minutes, shaking the tray halfway through. Chickpeas should be crisped and crunchy.
  2. While chickpeas roast, add cauliflower florets to a food processor. Pulse cauliflower several times until broken down to the size of small grains of rice or couscous. Alternatively, use a box grater to shred cauliflower into fine rice-sized pieces. Voila – cauliflower rice!
  3. Heat remaining one tablespoon of coconut oil or ghee in a large skillet over medium heat. Add in onion and sauté for five to seven minutes, or until onion is translucent. Add in garlic and sauté for three minutes more, stirring often.
  4. To the skillet add cauliflower rice, curry powder, ginger, and lemon juice stirring to incorporate spices into the rice. Season cauliflower fried rice with ½ tsp sea salt and freshly ground black pepper to taste. Add in roasted chickpeas and baby spinach and stir well. Cook until spinach wilts, about three minutes.
  5. Divide between dishes and garnish with cilantro if desired. Enjoy!

Nutrition information

Serving Size: 228 g

Calories per serving: 459

Fat per serving: 6.6 g

Carbs per serving: 68.3 g

Protein per serving: 21.7 g

Fiber per serving: 20.5 g

Sugar per serving: 13.8 g

Sodium per serving: 13.1 g

4.32

http://www.organicauthority.com/plant-based-and-gluten-free-curry-cauliflower-fried-rice-with-chickpeas/

Notes: This recipe is adapted from Julie Morris from Clean Eating Mag

Related On Organic Authority
5 Cauliflower Rice Recipes to Try Now: Cut the Carbs and Cook Time in Half!
Arsenic in Your Rice? How to Decrease the Contamination Risk
4 Yummy Cauliflower Recipes for Meatless Monday

Photos by Kate Gavlick

 

Kate Gavlick

Kate Gavlick

Kate is a Nutritionist with a Master’s of Nutrition from the National University of Natural Medicine in Portland, Oregon and the blogger and photographer of Vegukate. Kate believes in nourishing the whole body with real, vibrant foods that feed the mind, body, soul, gut, and every single little cell. Her philosophy is simple when it comes to food and nourishment: cut the processed junk, listen to your body, eat by the seasons, eat plates and bowls filled with color, stress less, and enjoy every single bite. When she’s not cooking in her too tiny Portland kitchen, Kate can be found perusing farmer’s markets, doing barre classes, hiking, reading, and exploring.


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BBQ Vegan Pizza Recipe with Pineapple and Gluten-Free Pizza Crust

Karissa Bowers

Karissa Bowers

Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.



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Gluten-Free Vegan Cupcakes Recipe with Coconut Whipped Cream Frosting and Fresh Berries

Vegan Cupcakes with Coconut Whipped Cream and Berries

Lighten up your next batch of cupcakes by ditching the dairy and gluten in favor of these vegan cupcakes topped with coconut whipped cream frosting and fresh berries. These are great for serving to your friends and family with food allergies since they are gluten-free, dairy-free, and egg-free. Plus, these cupcakes won’t leave you feeling heavy or bloated afterward.

This recipe uses organic sugar because conventional cane sugar is often refined with bone char and/or other animal byproducts. By opting for certified organic sugar, you are guaranteeing that your sugar is vegan.

The coconut whipped cream frosting is so light and fluffy, you’ll wish you had been topping your desserts with it all along. Native Forest canned coconut milk is BPA-free and certified organic, so opt for that if you are forgoing homemade coconut milk. A pro tip for easily separating the coconut solid from the liquid is to open the can upside down. Then drain out the liquid (save for another use, like a smoothie) and you will be left only with the solid cream remaining.

While these vegan cupcakes are crafted to taste like a cupcake straight from your favorite childhood bakery, that does mean they are a treat with their sugar content. You can lower the glycemic index of these and even make them refined sugar-free by opting for alternative sweeteners. Simply swap the cane sugar for coconut sugar, which is lower on the glycemic index than traditional sugar,  and swap the powdered sugar for a few tablespoons of pure maple or agave syrup and achieve the same results.

Note: your cupcakes may be more of an amber color when using coconut sugar but luckily they will be just as delicious!

Vegan Cupcakes with Coconut Whipped Cream Frosting and Fresh Berries

Makes 12 cupcakes
Adapted from Chloe’s Kitchen

Ingredients
For the cupcakes
1 ½ cups gluten-free 1-to-1 baking flour
¾ cup organic cane sugar
1 teaspoon baking soda
½ teaspoon sea salt
¾ cup unsweetened almond milk
½ cup expeller pressed refined coconut oil
2 tablespoons apple cider vinegar
1 tablespoon pure vanilla extract

For the coconut whipped cream
5.4 oz chilled coconut milk (BPA-free can or homemade)
¼ cup organic powdered sugar
¼ teaspoon pure vanilla extract

For the topping
1 pint organic berries of choice

Directions
Preheat the oven to 350 degrees Fahrenheit. Line a cupcake pan with 12 cupcake liners.

Add gluten-free flour, sugar, baking soda, and sea salt to a large bowl. Whisk until well combined. In a separate large bowl, whisk together almond milk, coconut oil, apple cider vinegar, and vanilla extract.

Pour the wet mixture into the dry mixture and whisk just combined. Being sure not to overmix.

Fill each cupcake liner with cupcake batter until it’s about ⅔ full. Bake for 18-20 minutes, until cooked through. Insert a toothpick and be certain it comes out dry and with few if any crumbs before removing from the oven. Let the cupcakes cool for 30 minutes.

Meanwhile, add chilled coconut milk, powdered sugar, and vanilla extract to a mixing bowl. Using a hand mixer, mix until the coconut whipped cream is light and fluffy.

Top each cupcake with coconut whipped cream and a few berries. Serve immediately. Leftover unfrosted cupcakes can be stored in the refrigerator for up to 3 days. Store leftover coconut whipped cream in the fridge as well.

Related on Organic Authority
5 Gluten-Free Flour Alternatives for Delicious Baked Goods
21 Ways to Enjoy Summer Berries
Get Cracking! 15 Unusual Ways to Use Coconut Milk

Image of cupcakes with raspberries via Shutterstock

Karissa Bowers

Karissa Bowers

Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.



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Vegan and Gluten-Free Strawberry Rhubarb Crisp Recipe: Sweeten Up Your Spring!

Karissa Bowers

Karissa Bowers

Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.



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Gluten-Free Chocolate Chip Banana Bread with Peanut Butter

chocolate chip banana bread

Looking for a healthy homemade treat to bring to your in-laws or a get-together with your gluten-free besties? Or planning to stay in and devour it yourself? It is chocolate after all. Make this chocolate chip banana bread and become everyone’s most favorite person in the world. You’re welcome.

Bananas, with their naturally sweet taste, are effortlessly transformed into nutritious recipes. They’re an obvious choice for homemade ice cream, are delicious when sautéed with coconut oil and spooned over oatmeal, give moisture to granola bars, and are the other staring ingredient in two-ingredient protein pancakes (eggs + bananas = magic. FYI).

Nutrient-packed bananas also lend their moist texture and natural sweetness to baked goods, like this chocolate chip banana bread. With a variety of vitamins and minerals, this sweet fruit is the ultimate quick bread ingredient.

chocolate chip banana bread

chocolate chip banana bread

One Medium-Sized Banana:

Potassium: 9% of the recommended daily intake (RDI).
Vitamin B6: 33% of the RDI.
Vitamin C: 11% of the RDI.
Magnesium: 8% of the RDI.
Copper: 10% of the RDI.
Manganese: 14% of the RDI.
Fiber: 3.1 grams.
Protein: 1.3 grams.
Fat: 0.4 grams.

Along with digestive friendly fiber and nutrients, bananas are packed with antioxidants that help to reduce oxidative stress in the body. Some of a banana’s antioxidants include dopamine and catechins–two compounds thought to reduce the risk of heart disease and degenerative diseases when consumed frequently.

This chocolate chip banana bread uses coconut flour to make the recipe both gluten-free and fiber-rich. Coconut flour is made from ground and dried coconut meat, also known as the white flesh on the inside of a coconut shell. Due to its minimally processed nature, coconut flour is rich in a variety of nutrients and is an easy flour to use in your baking and cooking.

Dietary tip: Easily make this chocolate chip banana bread Paleo-friendly by swapping out the peanut butter for almond or hazelnut butter. To make this recipe vegan, use flax eggs or egg replacer. If you are substituting ingredients due to dietary restrictions, check the chocolate chip ingredients, too! Most conventional chocolate chips contain soy, dairy, and even gluten. I like Enjoy Life chocolate chips, which are certified vegan, non-GMO, Paleo approved, and gluten-free.

chocolate chip banana bread

Chocolate Chip Peanut Butter Banana Bread Recipe

Chocolate Chip Peanut Butter Banana Bread Recipe

Ingredients

  • 3 medium ripe bananas
  • 1 tsp vanilla extract
  • ¼ cup chocolate peanut butter
  • 2 eggs
  • ½ cup coconut flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 1 Tbsp cocoa powder
  • ¼ tsp sea salt
  • ½ cup dark chocolate chips + an additional handful

Instructions

  1. Preheat oven to 350 degrees F. Line a loaf pan with parchment paper and spray with coconut oil.
  2. In a high-speed blender or food processor, combine bananas, vanilla, and peanut butter. Blend until smooth and creamy.
  3. Add in eggs and blend until combined.
  4. Add in coconut flour, baking soda, baking powder, cocoa powder, and salt. Mix again until just combined. Stir in ½ cup dark chocolate chips.
  5. Pour batter into prepared pan and smooth top. Sprinkle with a handful of dark chocolate chips.
  6. Bake for 30-40 minutes or until tester inserted into center comes out clean. Let cool and devour!

4.14

http://www.organicauthority.com/this-chocolate-chip-banana-bread-with-peanut-butter-will-make-your-gluten-free-friends-very-happy/

Related on Organic Authority
Irresistible Gluten-Free Vegan Banana Bread
4 Delicious, Different Types of Bananas to Go Bananas Over
Go Bananas for This DIY Facial

Photos by Kate Gavlick

 


Kate Gavlick

Kate Gavlick

Kate is a Nutritionist with a Master’s of Nutrition from the National University of Natural Medicine in Portland, Oregon and the blogger and photographer of Vegukate. Kate believes in nourishing the whole body with real, vibrant foods that feed the mind, body, soul, gut, and every single little cell. Her philosophy is simple when it comes to food and nourishment: cut the processed junk, listen to your body, eat by the seasons, eat plates and bowls filled with color, stress less, and enjoy every single bite. When she’s not cooking in her too tiny Portland kitchen, Kate can be found perusing farmer’s markets, doing barre classes, hiking, reading, and exploring.


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These Vegan and Gluten-Free Blueberry Breakfast Cookies are Goals

blueberry breakfast cookies

If having cookies for breakfast is #breakfastgoals, then these vegan and gluten-free blueberry breakfast cookies are definitely the best way to start the day.

Packed with whole food ingredients, sweetened only with a banana, and bursting with juicy blueberries in every single bite, these blueberry breakfast cookies will become your new favorite breakfast – guaranteed.

The best part about these blueberry breakfast cookies is that you probably already have all the ingredients on hand.

The dry ingredients of these cookies are rolled oats, almond flour, baking soda, cinnamon, and sea salt. Rolled oats are a great source of both insoluble and soluble fiber, both of which aid in digestive regularity and blood sugar balance. If you have a sensitivity to gluten or celiac disease, use certified gluten-free oats.

Almond flour, or ground up blanched almonds, is rich in protein, healthy fats, potassium, iron, and protein. Using almond flour in these blueberry breakfast cookies is another way to keep the recipe gluten-free, too.

Cinnamon adds a delicious spice and natural sweetness to these cookies, without the need for any other added sugar or flavors. This spice has been shown to reduce blood sugar fluctuations and therefore help to manage symptoms of diabetes, lower LDL cholesterol, and even reduce inflammation. Cinnamon truly is a wonder spice and essential in these breakfast cookies.

The dry ingredients are combined with ripe banana, coconut oil, a nut butter of choice, and blueberries. Throw in a handful of dark chocolate chips to make these cookies extra wild – and extra good!

Like cinnamon, banana adds sweetness to this recipe without the need for added sugar. It also helps to bind the cookies together and provide a cake-like, soft texture.

Coconut oil adds a dose of healthy fats while nut butter amps up the fat and protein count even more. Feel free to use your choice of nut butter, as peanut, almond, or cashew butter will all taste delicious.

Of course, blueberries are the real stars of these breakfast cookies. Every bite provides a burst of juicy blueberries and sweet flavor. Blueberries are fantastic sources of fiber, vitamins, and minerals including potassium, folate, and vitamin C.

These blueberry breakfast cookies are delicious served warm with a glass of almond milk. Cookies for breakfast have never been so healthy – or mouthwatering.

blueberry breakfast cookies

Blueberry Breakfast Cookies

Ingredients

  • 1 cup rolled oats
  • 1/3 cup almond flour
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ¼ tsp sea salt
  • 1 ripe banana, mashed
  • 1 Tablespoon coconut oil
  • 2 Tablespoons nut butter (peanut, almond, cashew)
  • ¾ cup frozen blueberries
  • ½ dark chocolate chips, optional

Instructions

  1. Preheat oven to 350 degrees Fahrenheit and line a baking tray with parchment paper.
  2. Combine oats, almond flour, baking soda, cinnamon, and sea salt in a small bowl. Set aside.
  3. In a separate larger bowl, mash banana until smooth. Stir in coconut oil and nut butter of choice and mix until combined. Stir in dry ingredients and mix until smooth.
  4. Fold in blueberries and chocolate chips, if using.
  5. Scoop heaped tablespoons of cookie batter and use hands to form them into balls. Slightly flatten cookies to give them shape.
  6. Place on lined baking tray and repeat with remainder of batter.
  7. Bake cookies for 17-20 minutes, or until slightly golden.
  8. Remove from oven and let cool completely before storing.
  9. Store blueberry breakfast cookies in an airtight container in the refrigerator, where they will keep for up to four days. Enjoy!

4.14

http://www.organicauthority.com/these-vegan-and-gluten-free-blueberry-cookies-are-breakfast-goals/

Related On Organic Authority
This 5-Ingredient Blueberry Zucchini Smoothie is a Creamy, Low-Sugar Superstar
5-Ingredient Vegan No-Bake Peanut Butter and Raw Cacao Cookies (Date-Sweetened!)
Vegan Gluten-Free Gingersnap Cookies Recipe

Photos by Kate Gavlick


Kate Gavlick

Kate Gavlick

Kate is a Nutritionist with a Master’s of Nutrition from the National University of Natural Medicine in Portland, Oregon and the blogger and photographer of Vegukate. Kate believes in nourishing the whole body with real, vibrant foods that feed the mind, body, soul, gut, and every single little cell. Her philosophy is simple when it comes to food and nourishment: cut the processed junk, listen to your body, eat by the seasons, eat plates and bowls filled with color, stress less, and enjoy every single bite. When she’s not cooking in her too tiny Portland kitchen, Kate can be found perusing farmer’s markets, doing barre classes, hiking, reading, and exploring.


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cookie skillet

This Gluten-Free Chocolate Chip Skillet Cookie is So Good It Stops Time (Almost!)

There is nothing better than pulling a warm tray of cookies out of the oven – with the exception, maybe, of pulling one giant warm cookie out of the oven. This skillet cookie is not only a delicious new way to get your cookie on, it’s also a gluten-free and Paleo-friendly treat that’s made with seriously wholesome ingredients.
With just a handful of pantry staples (like dark chocolate, duh) and roughly thirty minutes, this big warm cookie is all yours. All of it!
Buying the Ingredients
Traditional chocolate chip cookies are made with white flour, loads of white and brown sugar, and butter. Although as soul soothing as those cookies may be (especially if made by your grandma), there’s a more nutritious way to make them.
This skillet cookie is made with almond flour, maple syrup, nut butter, coconut oil, and dark chocolate – all very delicious (and healthy) ingredients.
Almond flour is made by blanched and finely ground almonds and is a rich source of protein, healthy fats, and vitamin E. As opposed to almond meal, almond flour has a finer and less gritty consistency. Make sure to use the latter in this recipe.
Maple syrup is a deliciously sweet alternative to white sugar. In small amounts, maple syrup does contain nutrients such as iron, calcium, and zinc. Look for a 100 percent pure organic maple syrup, without any added coloring or sugars. Maple syrup impostors such as those often labeled as “pancake syrup” are made with mostly high fructose corn sup and artificial flavorings and are not what you should be baking with — or pouring on pancakes.
The nut butter in this recipe is a creamy and nutritious way to reap healthy fats and a soft cookie texture. Any sort of creamy nut butter will do in this skillet cookie recipe including almond, peanut, sunflower, and cashew butter.
Using a bar of high quality dark chocolate, at least 70 percent cacao solids or higher, provides hearty chocolate chunks and a heavenly flavor to this skillet cookie. Unlike milk chocolate, dark chocolate contains more of the beneficial nutrients (including antioxidants to support whole body health). Look for an organic bar of dark chocolate made with fair-trade growing and harvesting processes.
Although this recipe uses an organic egg, substituting with a flax egg is an easy way to make this skillet cookie recipe vegan.

Kitchen Prep
Like cookie batter, this cookie skillet batter and recipe comes together in a cinch. Simply preheat the oven, grease skillet, and make the batter.
When using a skillet make sure to use a cast iron skillet, stainless steel skillet, or nontoxic nonstick skillet. Many cooking skillets can be made with questionable ingredients, so it’s best to use the least toxic one as possible. For this reason, I’m partial to cast iron, which conducts heat easily and doesn’t off-gas chemicals. Plus, it can last you for years and years if properly cared for. If you lack an 8-inch skillet, you can also use a glass-baking dish or cake pan.

How to Make a Chocolate Chip Skillet Cookie
Recipe adapted from Rachael DeVaux of Rachel’s Good Eats

Chocolate Chip Skillet Cookie

Ingredients

1 organic egg

3 Tbsp maple syrup

¼ cup coconut oil

⅓ cup nut butter of choice

1 tsp vanilla extract

1 cup almond flour

½ tsp baking soda

2/3 cup of a dark chocolate bar, roughly chopped

¼ tsp flaky sea salt

Instructions

Preheat oven to 325 degrees Fahrenheit and lightly grease an 8-inch skillet with a bit of coconut oil.

Place coconut oil and nut butter into a small saucepan and heat on low. Stir mixture often, until coconut oil and nut butter and melted and incorporated together.

In a small bowl whisk together egg, maple syrup, melted coconut oil and nut butter, and vanilla extract. Stir in almond flour and baking soda and mix until combined. Fold in half of the chocolate, roughly chopped until incorporated.

Spread cookie batter into greased skillet and dot with remainder of chopped dark chocolate. Sprinkle with sea salt.

Bake cookie in the oven for 17-20 minutes, or until edges are slightly browned.

Remove from oven and let cool slightly before digging in!

4.14

This Gluten-Free Chocolate Chip Skillet Cookie is So Good It Stops Time (Almost!)

Flavor Tips
Although this chocolate chip skillet cookie is pure perfection in its traditional form, it can get a little fancy, too.
Change up the flavor of the cookie by replacing the chocolate with ¼ cup rolled oats and a handful of raisins to make an oatmeal raisin version of this cookie.
Other additions include coconut flakes, chopped nuts, or even fresh raspberries or blueberries to dot the top of the skillet before baking.
A delicious and easy way to change up the flavor of this cookie is by changing the bar of dark chocolate you use. Find an organic version that adds in cayenne for a spicy cookie with a kick, or look for a bar that’s made with a hint of sea salt and caramel to take this cookie over to the delicious salty sweet side.
Whatever kind of additions you choose, this skillet cookie is sure to become a new favorite way to eat chocolate chip cookies.
Related On Organic Authority
How to Make the Ultimate Vegan Chocolate Chip Cookie
Easy Vegan No Bake Coconut Almond Chocolate Chip Cookies
The Ultimate Vegan Chocolate Chip Cookie Recipe with Maple Syrup and Coconut Oil
Photos by Kate Gavlick

Tags:
chocolate chip cookie

Kate Gavlick
Kate is a Nutritionist with a Master’s of Nutrition from the National University of Natural Medicine in Portland, Oregon and the blogger and photographer of Vegukate. Kate believes in nourishing the whole body with real, vibrant foods that feed the mind, body, soul, gut, and every single little cell. Her philosophy is simple when it comes to food and nourishment: cut the processed junk, listen to your body, eat by the seasons, eat plates and bowls filled with color, stress less, and enjoy every single bite. When she’s not cooking in her too tiny Portland kitchen, Kate can be found perusing farmer’s markets, doing barre classes, hiking, reading, and exploring.

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