4.8 from 15 votes
Chocolate Chip Cookie Skillet
This chocolate chip cookie skillet is gooey, chewy and absolutely delicious especially when served warm with a scoop of ice cream! Made with almond flour, oat flour, almond butter and coconut sugar, it's gluten-free, dairy-free and can easily be made vegan.
Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
Servings:
16
Calories:
270 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 2 large egg at room temperature (or 2 flax eggs
- ¾ cup coconut sugar
- ¼ cup coconut oil melted
- ½ cup almond butter creamy, natural
- 1 teaspoon vanilla extract
- 1 cup almond flour fine, blanched
- 1 cup oat flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup chocolate chunks plus more for topping, or chocolate chips
- sea salt for topping (optional, flaked
Instructions
- Preheat oven to 350°F. Grease a 10 inch skillet or pan. I used my 10 inch cast iron skillet.
- Whisk eggs and coconut sugar together in a medium mixing bowl.
- Add coconut oil, almond butter, vanilla extract and whisk until combined.
- In another medium mixing bowl, combine almond flour, oat flour, baking soda and salt.
- Add dry ingredients to wet ingredients and stir until fully combined.
- Fold in chocolate chips.
- Add dough to your greased skillet and use a spatula to spread the cookie dough evenly.
- Bake for 18-20 minutes or until a toothpick comes out clean. The less time your cookie skillet bakes, the gooier it will be.
- Serve cookie skillet warm with a scoop of ice cream, if desired.
Cup of Yum
Notes
- almond milk
- ½
- ¾
- ¾
- Eggs: You can easily swap out the eggs with flax or chia eggs to make this recipe vegan!
- Coconut sugar: Cane sugar, brown sugar or granulated sugar will work as a substitute for the coconut sugar.
- Coconut oil: Feel free to swap the coconut oil with another neutral oil like avocado oil or olive oil. Butter, vegan butter or ghee will also work well. I also did test this recipe with unsweetened almond milk instead of the oil and it turned out great, the end result just wasn't as smooth!
- Almond butter: You can easily swap the almond butter with another nut or seed butter of choice. Tahini or cashew butter would be great.
- Flour: I don't recommend swapping the almond + oat flour for a different flour as I haven't tested an alternative and I'm not sure how the recipe would turn out.
- Chocolate chips: If you want to switch it up, you can swap the chocolate chips for white chocolate chips, peanut butter chips or butterscotch chips! All sound delicious.
- Less sugar: I did test this recipe with ½ cup coconut sugar instead of ¾ cup and it turned out well, I just preferred the version with ¾ cup coconut sugar.
Nutrition Information
Serving
1/16 of recipe
Calories
270kcal
(14%)
Carbohydrates
28g
(9%)
Protein
6g
(12%)
Fat
16g
(25%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Cholesterol
20mg
(7%)
Sodium
87mg
(4%)
Potassium
73mg
(2%)
Fiber
3g
(12%)
Sugar
17g
(34%)
Nutrition Facts
Serving: 16 Serving
Amount Per Serving
Calories 270
% Daily Value*
| Serving | 1/16 of recipe | |
| Calories | 270kcal | 14% |
| Carbohydrates | 28g | 9% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 87mg | 4% |
| Potassium | 73mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.