This fudgy salted grain free skillet chocolate chip cookie is made with just a few simple ingredients and has plenty of melty pools of dark chocolate. It’s paleo, dairy-free, and gluten free but absolutely no one will know!
Ok, so…this grain free skillet cookie might just be my new favorite thing! When I made this for my husband and I we were immediately blown away by just how good it is really is. Seriously, we couldn’t stop eating, haha.
The best part is that this gluten free skillet cookie is made with a few simple real food ingredients that I usually always keep in the pantry (you likely do, too!) which means I can whip up the ultimate gooey cookie skillet at a moments notice.
Watch How to Make This Recipe
Reasons Why You’ll Love This Skillet Cookie:
- Made with healthier, simple, whole food ingredients
- Comes together so quick! less than 10 minutes, my friend!
- Easily customizable so you can add your favorite cookie mix-ins
- CHOCOLATE…need I say more?!
Gluten and Grain Free Skillet Cookie Ingredients
Almond Butter: The base of this cookie skillet uses creamy, unsweetened and all-natural almond butter. When you are choosing which almond butter to grab for this recipe look for one that lists only almonds on the ingredients list for the best results. Since we are baking with it, avoid choosing an almond butter that contains extra salt or sweeteners.
Coconut Oil: To keep this cookie dairy free the recipe uses melted coconut oil instead of butter. If you are particularly sensitive to the taste of coconut oil you can use refined coconut which has a less strong coconut flavor and taste.
Coconut Sugar: I love using coconut sugar in this cookie because it is a low-glycemic sweetener and adds such a delicious flavor to everything. You can likely find coconut sugar on the baking aisle. It is sometimes labeled as coconut palm sugar.
Eggs: This recipes uses one egg and one egg yolk for the ultimate fudgy texture.
Vanilla Extract: An obvious must-have in any chocolate chip cookie! Be sure to use a high quality vanilla extract for the best tasting results.
Almond Flour: To keep the cookie grain-free, this recipe use almond flour instead of traditional all purpose flour. Be sure to use blanched, finely ground almond flour for the best results.
Dark Chocolate Chips and Chunks: The combination of both chocolate chips and chopped chocolate chunks is a must-have for the ultimate pools of melty chocolate in every bite.
Flaky Sea Salt: What really sets this cookie skillet off is the extra topping of flaky sea salt on top. It perfectly balances the sweetness from the sugar and bitter from the dark chocolate.Â
FAQs on Ingredients
- Almond Flour – If you do not have almond flour, I recommend using a finely ground oat flour instead. Coconut flour is too drying and will not work as a 1-to-1 replacement for almond flour in this recipe.
- Nut Butter – I love the neutral buttery flavor that almond butter gives this recipe but I have also tried using both cashew and peanut butter in this skillet cookie. Both work incredibly well!
- Eggs – I have not tried it but it’s likely that you could use a flax egg as a substitute for the eggs in this recipe.
- Sugar – if you do not have coconut sugar you can easily swap it for brown sugar or another granulated sugar substitute. I would not recommend using a liquid sweetener for this recipe as it will change the texture of the cookie.
Kitchen Tools You’ll Need to Make This Recipe
10 inch Cast Iron Skillet
Mixing Bowls
Wooden Spoon
Silicone Spatula
Measuring cups
Measuring spoons
How to Make This Chocolate Chunk Skillet Cookie
Step One: Start by preheating your oven to 350 degrees and then spray a 10-inch cast iron skillet with cooking spray to prevent the cookie from sticking to the skillet. I like to use a neutral avocado oil spray or coconut oil spray.
Step Two: Next, add the almond butter, melted coconut oil, coconut sugar, egg, egg yolk, and vanilla extract to a mixing bowl. Whisk the wet ingredients together until everything is well combined.
Step Three: Add the almond flour, baking soda, and salt to another small mixing bowl. Use a fork or whisk to mix together the dry ingredients until well combined.
Step Four: Fold the dry ingredients into the wet ingredients until well combined to create the cookie dough.
Step Five: Add the chocolate chips and chocolate chunks to the cookie dough and fold them in and well combined and evenly distributed throughout the dough.
Step Six: Pour the cookie dough into the cast iron skillet. There’s no need to grease the skillet as there is enough coconut oil in the cookie batter to prevent it from sticking. Â Use a rubber spatula or the back of a wooden spoon to spread out the dough and press it into even layer in the skillet. Sprinkle a few extra chocolate chips and chunks on top of the dough and use a spatula to press them into the top of the dough just a bit.
Step Seven: Bake the skillet cookie for seventeen to twenty-two minutes at 350 degrees until the edges are golden brown, the center is just set, and a skewer inserted in the middle of the cookie comes out clean. I baked mine for exactly eighteen and a half minutes and it was the perfect fudgy, soft cookie texture.Â
Step Eight: Top the cookie with plenty of flaky sea salt and then let it cool for ten minutes before serving. Serve the cookie warm with vanilla ice cream and extra chocolate shavings on top if you like!
Additional Cookie Mix-ins
- chopped nuts or seeds – pumpkin seeds, chopped walnuts, pecans, chopped peanuts, or even slivered almonds would all be delicious ways to add a little extra texture and crunch to the cookie
- different types of chocolate – high quality dark chocolate is my jam when it comes to all cookies but if you are a bigger fan of milk chocolate than dark, feel free to use that instead. You can also add white chocolate chips if you like!
- chocolate candies – if you really want to go all out here and make this a super decadent skillet cookie then I have some tips for you! You can add chopped dark chocolate peanut butter cups, peanut butter chips, butterscotch chips, or chocolate coated candies.
- unique mix-ins – feel free to get creative add your favorite unique cookie mix-ins like dried fruit, chopped pretzels, or even potato chips. Basically anything you would like to add to a chocolate chip cookie you can try adding it here!
Different Ways to Bake
- Mini-skillet cookies: Split the cookie dough in half and bake it in two smaller skillets instead of one large skillet for the ultimate shareable treat. You can split the dough between two five inch or six and a half inch skillets.
- Blondies/Cookie Bars: If you want to make blondies or cookie bars instead of a skillet you can bake the dough in an 8×8 pan and bake at 350 degrees for 20-25 minutes.
- Old Fashioned Cookies: Feel free to use the dough to bake old fashioned regular cookies! Just form the dough into cookies and bake at 350 degrees for 10-12 minutes or until the edges are golden brown and the cookie is set.
Ways to Serve
The obvious serving suggestion here is a generous scoop of creamy vanilla ice cream. I mean seriously, what is better than a warm cookie and cool ice cream. SO GOOD. Feel free to use your favorite dairy-free ice cream if you need to keep things free from dairy.
A few more options include whipped cream or coconut whipped cream, chocolate syrup, chocolate shavings, or even caramel sauce. All great choices!
How to Store, Reheat, and Freeze
Storing: This cookie will last a few days in the fridge when tightly covered. You can store it directly in the skillet or you can remove the cookie from the skillet in pieces and store in an air-tight storage container.
Reheating: You have a couple of simple options when it comes to reheating this cookie. You can easily reheat it in the microwave by placing a piece on a microwave safe plate, placing a damp paper towel over top, and then reheating for 10-15 seconds until warmed through. You can also, reheat the skillet in the oven at 300 degrees for four to six minutes until warm.
Freezing: want to freeze your cookie, go for it! Be sure the cookie is completely cooled first. Then, slice it into bars, squares, or four quarter pieces. Whatever size you like will work. Next, place each piece onto parchment lined sheet pan and place in the freezer until each piece is frozen individually.
Once the cookie pieces are frozen, you can place them in a freezer safe storage bag for up to three to four weeks. When you are ready to eat, let the cookie sit out to reach room temperature before reheating.
More Dessert Recipes You’ll Love
Chocolate Raspberry Cashew Butter Cups
Dark Chocolate Almond Butter Cups
Healthy Peanut Butter Rice Crispy Treats
Healthy Strawberry Oatmeal Bars
IÂ hope you give this delicious Skillet Chocolate Chip Cookie a try! It’s fudgy, delicious, and the perfect healthier sweet treat to enjoy!
If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.
Print
Fudgy Grain Free Chocolate Chip Skillet Cookie
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 8 1x
- Category: Treats
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 8 1x
- Category: Treats
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1/2 cup creamy unsweetened, unsalted, and all-natural almond butter
- 1/3 cup melted coconut oil
- 1 cup coconut sugar
- 1 large egg + 1 large egg yolk
- 1 1/2 teaspoons vanilla extract
- 1 cup finely ground blanched almond flour
- 3/4 teaspoon baking soda
- pinch of fine sea salt
- 3 oz semi-sweet chocolate chips (plus more for the top)
- 3 oz chopped dark chocolate (plus more for the top)
- flaky sea salt, for topping
Method
- Preheat oven to 350 degrees. Spray a 10-inch cast iron skillet with non-stick spray.
- Whisk together the almond butter, melted coconut oil, coconut sugar, egg, egg yolk, and vanilla extract until well combined.
- In a separate bowl, whisk together the almond flour, baking soda, and salt.
- Fold the almond flour, baking soda, and salt into the wet ingredients to create the cookie dough.
- Add the chocolate chips and chocolate chunks to the mixing bowl and fold into the dough.
- Transfer the cookie dough to the prepared skillet. Use a rubber spatula or the back of a spoon to spread out the dough and press it into even layer in the skillet. Sprinkle extra semi-sweet chocolate chips and dark chocolate chunks on top and use a spatula to press them into the top of the dough just a bit.
- Bake the cookie skillet for 17-22 minutes at 350 degrees until the edges are golden brown, the center is set, and a skewer inserted in the middle comes out clean.
- Top with flaky sea salt and let the cookie skillet cool for 10 minutes before serving. Serve with vanilla ice cream and extra chocolate shavings on top if you like!
Recipe by:Â Ashlea Carver / All the Healthy Things |Â Photography by:Â THE MINDFUL HAPA
