1 ½ cups coconut sugar, muscovado sugar or light brown sugar
1 ¼ cup unrefined avocado oil, olive oil, or melted coconut oil + more for greasing the skillet
2 large eggs + 1 large egg yolk
1 ½ teaspoons pure vanilla extract
1 ½ cups whole wheat pastry flour or flour of choice, such as spelt or GF flour of choice such as King Arthur multi-purpose GF flour*
1 cup oat flour (you can take a cup of rolled oats and process them in the food processor to make your own oat flour) look for GF oats/oat flour if necessary
1 teaspoon baking soda
¾ teaspoon aluminum-free baking powder
1 teaspoon fine sea salt
1 ¾ cups semi-sweet or dark chocolate chips or chopped chocolate (don't use small chocolate chips. The bigger the better.)
Instructions
Preheat oven to 350 degrees. Grease a 10-inch cast iron skillet with avocado oil. You can also use a 10-inch pie plate or a 9 x 9-inch baking pan.
Place the sugar and avocado oil in a large mixing bowl and whisk until combined. Whisk in eggs and vanilla.
In a medium bowl whisk together the flours, baking powder, baking soda and sea salt. Slowly add to the oil/sugar mixture and blend until everything is combined.
Stir in the chocolate.
Spread the mixture into the prepared skillet and bake until golden brown, about 30-40 minutes. (33 minutes is perfect in my oven.) The edges should be dry and the center should be somewhat soft, but it will settle once it cools. You want it to be just slightly underdone. If you are not eating the cake in the next hour or you will wait until it is completely cooled, you definitely want to undercook it. Allow it to cool at least 20 minutes so that it will slice properly. If you want to eat it right away, it may not slice well.
Notes
*If using gluten-free flour, also add 1 teaspoon xanthan gum.
Recipe by Pamela Salzman at https://pamelasalzman.com/whole-grain-chocolate-chip-cookie-skillet-cake-recipe/