The Best Oatmeal Chocolate Chip Cookie (In a Skillet!)
What’s better than a gooey oatmeal chocolate chip cookie, you might ask? a gooey oatmeal chocolate chip cookie made entirely in a skillet!
This gluten free oatmeal chocolate chip skillet cookie is so easy to make and gives you that classic oatmeal cookie flavor. The traditional raisins are replaced with chocolate chips and chunks for even more decadence. Not only is it delicious, this cookie is also completely gluten and dairy free which makes it a great option for everyone!
Top the cookie with flaky sea salt, a scoop of vanilla ice cream, and a little whipped cream or chocolate shavings for the PERFECT dessert.
Cashew Butter: The base of this cookie skillet uses creamy, unsweetened and all-natural cashew butter. When you are choosing a cashew butter for this cookie be sure to grab one that only contains cashews. I like to use a cashew butter with only two ingredients – cashew and sea salt.
Coconut Oil: To keep the skillet cookie dairy free we’re using 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. 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 & Oats: We’re using a combination of almond flour and gluten free old fashioned oats instead of traditional all purpose flour. Be sure to use blanched, finely ground almond flour for the best results.
Ground Cinnamon: A must have in any good oatmeal cookie recipe. Feel free to add a bit more if you really want that cinnamon kick.
Chopped Walnuts: these are optional but if you like the combo of nuts and chocolate in your cookies then add a handful or so.
Dark Chocolate Chips and Chunks: The combination of both chocolate chips and chopped chocolate chunks is a must-have for melty pools of chocolate in every bite.
Flaky Sea Salt: What really sets this cookie skillet apart is the extra sprinkle of flaky sea salt on top.
Ingredient Swaps and FAQs
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 cashew butter gives this recipe but almond flour would also work!
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.
Chocolate – be sure to use your favorite dairy-free chocolate to keep the cookie completely dairy free.
How to Make This Healthy Oatmeal Chocolate Chip Skillet Cookie
Step One: Preheat oven to 350 degrees. Spray a 10-inch cast iron skillet with non-stick spray.
Step Two: Whisk together the almond butter, coconut oil, coconut sugar, egg, egg yolk, and vanilla extract until well combined.
Step Three: In a separate bowl, whisk together the almond flour, oats, and baking soda.
Step Four: Fold the dry ingredients into the wet ingredients to create the cookie dough.
Step Five: Add the chocolate chips, chocolate chunks, and chopped walnuts to the mixing bowl and fold into the dough.
Step Six: 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.
Step Seven: Bake the cookie skillet for 18-22 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 5-10 minutes before serving.
chopped nuts or seeds – pumpkin seeds, chopped pecans, or even sliced almonds would all be delicious in this 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 – chopped dark chocolate peanut butter cups, peanut butter chips, butterscotch chips, or chocolate coated candies could all be great options.
unique mix-ins – feel free to get creative add your favorite unique cookie mix-ins. Dried fruit would be great in this cookie!
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. Feel free to use your favorite dairy-free ice cream if you need to keep dessert 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.
I hope you give this Oatmeal Chocolate Chip Skillet Cookie a try! It’s so easy to make and the perfect healthier, yet still decadent, dessert.
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2 oz chocolate semi-sweet chips, plus more for the top
2 oz chocolate chunks, plus more for the top
Preheat oven to 350 degrees. Spray a 10-inch cast iron skillet with non-stick spray.
Whisk together the almond butter, coconut oil, coconut sugar, egg, egg yolk, and vanilla extract until well combined.
In a separate bowl, whisk together the almond flour, oats, and baking soda.
Fold the dry ingredients into the wet ingredients to create the cookie dough.
Add the chocolate chips, chocolate chunks, and chopped walnuts 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 18-22 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 5-10 minutes before serving.