Paleo Cookie Skillet
This chocolate chip cookie skillet is ooey, gooey, and oh so chocolatey! Think soft and chewy cookie with a crisp crinkly crust served hot right out of the oven. Made with wholesome ingredients making it both gluten free and dairy free, it's a healthier take on the classic pizookie!
A cookie skillet is probably one of my favorite treats. It's a classic and perfect for sharing (or enjoying by yourself, we won't judge). Gooey in the middle, crispy edges, melted chocolate literally everywhere. Plus this brownie skillet is basically a chocolate lover's heaven.
On top of that, you can go from “I really want a cookie” urge to diving spoon-first into this heavenly treat in about 30 minutes. Us millennials would call that pretty close to instant gratification.
Jump to:
Why You'll Love This Recipe
Apart from it being a giant hot melty cookie in a warm skillet, there are a few more elements I love about this cookie skillet:
- You can enjoy a restaurant-style dessert right on your couch curled up in comfy clothes. Need I say more?
- Cookie skillets are a well-known crowd pleaser. Whip one up for the whole family and you can ensure everyone's sweet tooth will be satisfied.
- High quality and whole ingredients. It's no surprise the classic pizookie comes loaded with butter and all the sugars. This cookie skillet still addresses that cookie skillet craving with healthier ingredients.
Ingredients and notes
Wholesome, natural ingredients is the name of the game with this chocolatey treat! Here is what you need to go from "I could really use a cookie right now" to digging into a giant cookie skillet in under an hour:
- Egg - this is what binds the ingredients together. I haven't tried this recipe with a flax egg so I can't recommend it.
- Coconut sugar - used to sweeten the cookie dough. Swap with light brown sugar if desired.
- Cashew butter - this adds some creaminess to the cookie. Use any nut or seed butter.
- Almond flour - this is the gluten free flour used in the cookie. Swap with oat flour or gluten free 1:1 flour if needed.
Directions
You won't find a cookie skillet like this in restaurants. But the good news is it's super easy to make at home! Here are a few tips to ensure it's equal parts gooey, chocolate-y, and sweet:
- Beat the egg and coconut sugar well. You want to add in air to the egg mixture so it's nice and fluffy. This also helps achieve that crisp top layer we know you love.
- Fold in the flour slowly. After the wet ingredients are mixed well, slowly fold in the almond flour and baking soda with just a couple turns of the spatula. Don't over mix or you risk having a flat cookie and nobody wants that.
- Use high quality chocolate. I'm a sucker for dark chocolate and think the intense bold flavor pairs so well with this cookie skillet. However, if you're more of a semi-sweet kinda person, that works well too. I would steer clear of milk chocolate here though because you want a touch of bitterness.
- Don't skimp on the ice cream. Ice cream and a warm cookie are a match made in heaven. I highly recommend topping your skillet with a couple scoops of your favorite ice cream. My famous 3-ingredient paleo vanilla ice cream is always a win and is easy to make!
Looking for more chocolate treats to satisfy that sweet tooth? Check out these other recipes!
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Recipe
Paleo Cookie Skillet
Ingredients
- 1 egg
- â…“ cup coconut sugar
- ¼ cup cashew butter - or any nut or seed butter
- 1 teaspoon vanilla
- 1 â…” cup almond flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup chocolate chips
- Vanilla ice cream - if desired
Instructions
- Preheat oven 350. In a large bowl, whisk the egg, coconut sugar, cashew butter, and vanilla together until airy and creamy.1 egg, ⅓ cup coconut sugar, ¼ cup cashew butter, 1 teaspoon vanilla
- Fold in the almond flour, baking soda, and sea salt and mix until no flour clumps remain; don't over mix.1 ⅔ cup almond flour, ½ teaspoon baking soda, ¼ teaspoon sea salt
- Stir in the chocolate chips and pour the batter into a greased 8-inch cast iron skillet. Bake for 20 - 25 minutes until the edges turn golden brown.½ cup chocolate chips
- Serve warm with a couple scoops of ice cream, if desired, and enjoy!Vanilla ice cream
