Set your oven to 350°F (175°C). Lightly grease an 8-inch oven-safe skillet (cast iron works beautifully) with a touch of coconut oil or nonstick spray.

In a large bowl, stir together the almond flour, baking soda, and salt. Add the maple syrup, olive oil, and vanilla extract. Stir until a thick dough forms. Let the mixture rest for 3–5 minutes—this gives the almond flour time to hydrate.

Gently fold in the chocolate chips. Save a few to press into the top for that picture-perfect look. If you're feeling indulgent, stir in a handful of chopped walnuts or pecans for crunch.

Scoop the dough into your prepared skillet and spread it out evenly. Use the back of a spoon or your fingers to press it down gently. Press a few more chocolate chips into the surface if desired.

Bake the skillet cookie in the preheated oven for 15–20 minutes, or until the edges are golden and the center is set but still soft. Don’t overbake—it will continue cooking as it cools.

Remove the skillet from the oven and let the cookie cool for 5–10 minutes. It firms up beautifully and is easiest to slice when slightly cooled. Serve warm, preferably with a big scoop of vanilla ice cream on top. Spoon out a slice or dig straight in with a fork!