Salted Caramel Skillet Cookie

1/2 cup coconut oil 1/2 cup raw almond butter 1/2 cup pure maple syrup 1/2 tsp sea salt 1 Tbsp vanilla extract 1/2 tsp baking soda 2 1/2 cups to 3 cups blanched almond flour, measured after sifting 4 oz chopped dark chocolate

Combine coconut oil, almond butter, maple syrup, salt, and vanilla in a blender or food processor. Blend for 4-6 minutes until a sticky caramel texture. You may have to scape sides down several times. Pour 1 cup of the caramel sauce into the skillet. Save the rest for serving. Add the baking soda

Mix in 2 1/2 cups of the almond flour 1/2 cup at a time. If the mixture needs more flour add 1 TBSP at a time more until it becomes the consistency of thick cookie dough.

Stir in chopped chocolate. Spread the dough evenly in the skillet. I find that clean hands works best for this. Bake in a 350 degree oven for 10-14 minutes until set. Serve with your favorite ice cream (I love coconut milk ice cream) and a drizzle of the left over caramel.