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Ooey gooey, warm and sweet — this paleo chocolate chip cookie skillet is everything you could want for a night in with your friends, partner or yourself! You can put together the ingredients for this cookie skillet in one bowl in minutes, transfer it to a cast iron, brownie pan or even a loaf pan, then have a warm and decadent bite of chocolate chip cookie in your mouth. Top it off with some whipped cream or ice cream and you’re in for the perfect bite.
Paleo Chocolate Chip Cookie Skillet Ingredients
Coconut Oil: I love baking with coconut oil because it adds moisture to baked goods and doesn’t affect the taste of whatever it is mixed into. You’ll want to fully melt your coconut oil before adding to the mixing bowl by microwaving it in 30-second increments until completely liquid.
Coconut Sugar: Coconut sugar adds sweetness to the cookie skillet and contributes mainly to that classic chocolate chip cookie taste we all love. Similarly to the coconut oil, you won’t have a cookie that tastes like coconut, so don’t worry if you’re not a coconut fan!
Egg: Mixing in one egg to the cookie dough helps bind everything together and helps the dough rise in the oven. If you’d like to use something different, you can substitute the egg for one flax egg or chia egg, but the texture may be slightly different.
Vanilla Extract: The vanilla extract in this recipe is extremely important in my opinion. It adds great flavor and you can really taste it in the aftertaste of a bite of the cookie. If you need to skip it, the recipe will of course still work.
Almond Flour: If you follow a lot of my recipes you know I often cook with almond flour. Almond flour is a great paleo flour that makes cookies, cakes and other baked goods have a similar texture to all-purpose flour when in the correct ratio. I haven’t tested any other flours for this recipe.
Salt: Salt is an important add-in to many baked goods and brings out the flavors of this cookie. I love extra salty things, so if you’re like me you can add a little bit of extra salt… and some extra on top! I use flaky Maldon salt for those amazing big flakes.
Dairy Free Chocolate Chips: You can either use dairy free chocolate chips or a chopped up bar of dairy free chocolate for this recipe. I personally like the chunks of a chopped chocolate bar for this one because it makes for beautiful little pockets of chocolate. If you don’t have an allergy or preference, feel free to use regular chocolate.
How To Make Paleo Chocolate Chip Cookie Skillet
Step One: Preheat oven to 350 degrees and either line a skillet with parchment paper or oil it with coconut oil or ghee. If you do not have a skillet, you can use a square brownie pan or loaf pan.
Step Two: In a large bowl, whisk together the melted coconut oil and coconut sugar until the sugar is fully absorbed by the oil. Whisk in the egg and vanilla until the mixture is uniform.
Step Three: Add the almond flour, salt and baking soda to the bowl and mix everything until combined. The dough should be relatively thick and sticky.
Step Four: Fold in the chocolate chips, saving some to top off the dough after putting it in the skillet. Transfer to the skillet and press down to evenly disperse the mix. Top with extra chocolate chips and sea salt.
Step Five: Bake for 15-18 minutes, until the top of the cookie is beginning to brown. For an extra gooey center, cook closer to 12 minutes. Let cool for a few minutes and dig in! Top with whipped cream, ice cream or a caramel drizzle.
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PALEO CHOCOLATE CHIP COOKIE SKILLET
4
servings10
minutes15
minutesGluten Free, Dairy Free, Paleo
Ingredients
1/3 cup coconut oil, melted
2/3 cup coconut sugar
1 egg
1 tbsp vanilla extract
1 + 3/4 cups almond flour
1/2 tsp salt
1/2 tsp baking soda
3/4 cup dairy free chocolate chips
Directions
- Preheat oven to 350 degrees and either line a skillet with parchment paper or oil it with coconut oil or ghee. If you do not have a skillet, you can use a square brownie pan or loaf pan.
- In a large bowl, whisk together the melted coconut oil and coconut sugar until the sugar is fully absorbed by the oil. Whisk in the egg and vanilla until the mixture is uniform.
- Add the almond flour, salt and baking soda to the bowl and mix everything until combined. The dough should be relatively thick and sticky.
- Fold in the chocolate chips, saving some to top off the dough after putting it in the skillet. Transfer to the skillet and press down to evenly disperse the mix. Top with extra chocolate chips and sea salt.
- Bake for 15-18 minutes, until the top of the cookie is beginning to brown. For an extra gooey center, cook for closer to 12 minutes. Let cool for a few minutes and dig in! Top with whipped cream, ice cream or a caramel drizzle.
Notes
- For this recipe, I used an 8-inch cast iron skillet. If you’re using a larger skillet, it will still work but the cookie will be a bit thinner. Any oven-safe dish will work for this recipe.
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