Paleo Cashew Cookie Skillet

Paleo Cashew Chocolate Chunk Cookie Skillet - The Fit Peach

Paleo Cashew Chocolate Chunk Cookie Skillet

paleo, dairy-free, gluten-free

This paleo, gluten-free, refined sugar-free, healthy cookie skillet is all of those things, yes, but most importantly it’s DANG DELISH! Topped with homemade 3 ingredient paleo ice cream and drizzled (let’s be honest, drenched) with some extra chocolaty goodness and cashew butter, it’s the perfect treat to share with friends (or cuddle up with alone on the couch with your dog, we won’t tell).

Paleo Cashew Chocolate Chunk Cookie Skillet - The Fit Peach

Image one giant cookie, baked perfectly into a gorgeous circle. Gooey in the middle, crispy edges, melted chocolate literally everywhere…that’s what we’re working with here. On top of that, you can go from “I really want a cookie” urge to diving spoon-first into this heavenly treat in about 20 minutes. Us millennials would call that pretty close to instant gratification.

Paleo Cashew Chocolate Chunk Cookie Skillet - The Fit Peach

My favorite part about a cookie skillet are the toppings (really my favorite part of all things - tahini milkshakes, mediterranean hummus, nachos…). I mean what is a hot, gooey cookie without a dollop of ice cream? And me being a chocoholic (also self-proclaimed), I NEED some additional chocolate drizzle. You can melt some left over chocolate chunks and drizzle on top or heat up my latest obsession, Chocoti. It’s is literally heaven in a jar and made up of date syrup, chocolate, and coconut sugar. Let’s just agree you NEED it.

Paleo Cashew Chocolate Chunk Cookie Skillet - The Fit Peach

I’m just going to keep the pictures coming until you’re convinced you need to make this. Oh look, another picture. This one’s is the money shot though. The perfect spoonful - equal parts cookie, melted chocolate, and cold creamy ice cream. Convinced you need this in your life yet? Okay good, let’s get to it!

Paleo Cashew Chocolate Chunk Cookie Skillet - The Fit Peach
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Paleo Cashew Chocolate Chunk Cookie


For the Cookie Skillet

For Ice Cream

  • 1 can coconut milk

  • 1/4 cup date syrup (substitute maple syrup or honey)

  • 1 tsp vanilla

  • dash of sea salt

For the Toppings (optional)


For the Cookie Skillet

  1. Preheat oven 325 F

  2. In a large mixing bowl, mix egg, date syrup, coconut oil, vanilla, and cashew butter with a hand mixer until creamy

  3. In a small bowl, whisky together coconut flour, baking soda, and sea salt

  4. Slowly pour flour mixture into the bowl with the wet ingredients (about 1/2 cup at a time) while continuing to mix with a hand mixer

  5. Fold in chocolate chunks with spatula

  6. Pour batter into a greased 8 inch cast iron skillet (double the recipe if using a 13 inch)

  7. Bake for 15 mins or until edges start to golden and pull away from the sides

For the Ice Cream

  1. Mix coconut milk, date syrup, vanilla, and sea salt in a high speed blender

  2. Pour mixture into an ice cream mixer (like this one) and let churn for about 20 minutes until creamy OR pour into an ice cream container (like this one) and freeze for at least 6 hours or over night until frozen

For the Toppings (optional)

  1. Top with 2 scoops of ice cream and drizzles of cashew butter and chocti (aka heavenly chocolate ghee)


The Fit Peach

Nutritional Info Without Ice Cream