First, allow the smoker grill to preheat for 15 minutes.
I use a Treager Grill.
Second, turn the smoker up to 350 close the lid for 15 minutes to preheat.
Third, cream the butter.
Finally, combine the maple sugar and the monk fruit sweetener to get out any lumps in the maple sugar.
Additionally, add a little sugar at a time to the butter until it is all combined.
Finally, add the egg yolk, vanilla, and instant coffee to the butter mixture.
Next, blend together cassava flour, baking soda, and baking powder.
Finally, combine the egg mixture with the cassava mixture.
Lastly, fold in refined sugar-free chocolate chips and chopped chocolate.
Press ingredients into two six-inch cast-iron skillets.
Using a spatula even out the batter in the skillet.
Place the skillet on the grill and bake for 18-24 minutes or until the edges are puffed.
Furthermore, leave it alone as every time you open the grill the temperature drops.
Check the cookie after 18 minutes.
Cook longer if needed.
In conclusion, allow the cookie or cookies to rest for 5 minutes or you may burn your mouth.
Trust me on this one.
Top with ice cream, whipped cream, and toppings.