Paleo Chocolate Chip Skillet Cookie (grain-free, dairy-free)

This Paleo Chocolate Chip Skillet Cookie is a fun, easy dessert!

It’s basically Paleo chocolate chip cookie dough smooshed into a cast iron skillet, baked and then topped with vanilla ice cream.

It’s rich, indulgent, completely irresistible and made in one bowl.

Plus it’s gluten-free, grain-free and dairy-free.

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Paleo Skillet Cookie

Skillet cookies have always been one of my favorite desserts.

So when I went Paleo, I knew I had to make my own version that I could easily whip up whenever I had a craving.

Instead of regular all-purpose flour, this version uses almond flour, which not only adds a buttery texture but also healthy fats, fiber and protein.

Coconut oil or palm shortening replace the butter and coconut sugar replaces the white sugar.

Throw in some dairy-free chocolate chips, top it with dairy-free ice cream and you’re all set.

The best part is, an almond flour skillet cookie has all the indulgent fun of the regular version but is kinda sorta healthy too!

Okay, health-ier.

What you need for a Paleo Skillet Cookie

Ingredients:

• 1/2 cup coconut oil or palm shortening, melted and cooled
• 1/3 cup coconut sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cups superfine blanched almond flour (not almond meal)
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/3 cup Paleo/dairy-free chocolate chips, plus more if desired (for Paleo I use Hu chocolate gems; if I just need dairy-free and don’t mind the small amount of sugar they add, I use Enjoy Life! chocolate chips)
• Paleo/dairy-free vanilla ice cream, for serving

Equipment:

• an 8″ cast iron skillet or other oven-safe skillet
• a large mixing bowl (microwave safe, if possible; otherwise you’ll also need a small microwave-safe bowl to melt the palm shortening or coconut oil)
• measuring spoons
• measuring cups
• a whisk
• a spatula (the kind for stirring, not flipping)

How to make a Paleo Skillet Cookie

Heat the oven to 350°.

Melt the coconut oil or palm shortening in a large, microwave-safe mixing bowl and let cool.

If your mixing bowl isn’t microwave safe, melt the oil or shortening in a small, microwave-safe mixing bowl then pour it into a large bowl.

Add the coconut sugar, egg and vanilla and whisk until blended.

Then add the almond flour, baking soda and salt and stir with a spatula until fully blended.

The dough will be somewhat thick.

Stir in 1/3 cup chocolate chips.

Scoop into the skillet and gently smooth to an even layer.

Sprinkle with more chocolate chips, if desired, and gently press into the dough.

Bake for 23-25 minutes, until golden brown and the surface is dry.

Let cool slightly before serving with vanilla ice cream.

Substitutions and variations

• To make this a nut-free skillet cookie, you can replace the almond flour with finely ground sunflower seeds. Please keep in mind I haven’t tried this substitution myself – if you do, please let me know how it goes.
• Instead of palm shortening or coconut oil, you can also use ghee (which will also have to be melted and cooled). Note: ghee is not dairy-free.
• Instead of chocolate chips, you can also chop up a chocolate bar.

Storing Paleo Cookie Skillet leftovers

The cookie is best eaten immediately.

However, leftovers can be stored in the fridge for up to 5 days. They’re great cold (it gets pretty fudgy) but can also be rewarmed in a low oven for about 10-15 minutes.

I do not recommend freezing the cookie.

Other recipes you might like:

1. Chocolate Chunk Cookies (Paleo, gluten-free)
2. Hot Chocolate Skillet Cake (Paleo, vegan)
3. Fudgy Salted Caramel Brownies (Paleo, gluten-free)
4. “Peanut” Butter Cookies (Paleo, gluten-free)

Print Recipe

5 from 4 votes

Paleo Chocolate Chip Skillet Cookie (grain-free, dairy-free)

This Paleo Chocolate Chip Skillet Cookie is an easy, fun dessert! Almond flour, coconut sugar, coconut oil, chocolate chips and more are combined into a skillet, baked and then topped with dairy-free ice cream. It's indulgent and downright irresistible. It's also gluten-free, grain-free and dairy-free.

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Dessert

Cuisine: American

Keyword: dairy free, gluten free, grain free, paleo cookies, paleo dessert, skillet cookie

Servings: 4 servings

Author: Don Baiocchi

Ingredients

• ½ cup coconut oil or palm shortening
• ⅓ cup coconut sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1¼ cups superfine blanched almond flour (not almond meal)
• ¼ teaspoon baking soda
• ¼ teaspoon fine sea salt
• ⅓ cup Paleo/dairy-free chocolate chips, plus more if desired
• Paleo/dairy-free vanilla ice cream, for serving

Instructions

• Heat the oven to 350°.
• Melt the coconut oil or palm shortening in a large, microwave-safe mixing bowl and let cool. If your mixing bowl isn't microwave safe, melt the oil or shortening in a small, microwave-safe mixing bowl then pour it into a large bowl and let cool.
• Add the coconut sugar, egg and vanilla and whisk until blended.
• Then add the almond flour, baking soda and salt and stir with a spatula until fully blended. The dough will be somewhat thick.
• Stir in ⅓ cup chocolate chips.
• Scoop into an 8" cast iron or oven-safe skillet and gently smooth to an even layer. Sprinkle on more chocolate chips, if desired, and gently press into the dough.
• Bake for 23-25 minutes, until golden brown and the surface is dry. Let cool slightly before serving with vanilla ice cream.

Notes

Substitutions and variations

• To make this a nut-free skillet cookie, you can replace the almond flour with finely ground sunflower seeds. Please keep in mind I haven't tried this substitution myself - if you do, please let me know how it goes.
• Instead of palm shortening or coconut oil, you can also use ghee (which will also have to be melted and cooled). Note: ghee is not dairy-free.
• Instead of chocolate chips, you can also chop up a chocolate bar.

Storage

The cookie is best eaten immediately.

However, leftovers can be stored in the fridge for up to 5 days. They're great cold (it gets pretty fudgy) but can also be rewarmed in a low oven for about 10-15 minutes.

I do not recommend freezing the cookie.

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