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
Step 1: Heat the oven to 350°.
Step 2: 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.
Step 3: Add the coconut sugar, egg and vanilla and whisk until blended.
Step 4: Then add the almond flour, baking soda and salt and stir with a spatula until fully blended. The dough will be somewhat thick.
Step 5: Stir in 1/3 cup chocolate chips.
Step 6: Scoop into the skillet and gently smooth to an even layer. Sprinkle with more chocolate chips, if desired, and gently press into the dough.
Step 7: Bake for 23-25 minutes, until golden brown and the surface is dry. Let cool slightly before serving with vanilla ice cream.
Frequently Asked Questions (FAQ)
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.
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:
- Chocolate Chunk Cookies (Paleo, gluten-free)
- Hot Chocolate Skillet Cake (Paleo, vegan)
- Fudgy Salted Caramel Brownies (Paleo, gluten-free)
- “Peanut” Butter Cookies (Paleo, gluten-free)
Paleo Chocolate Chip Skillet Cookie (grain-free, dairy-free)
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
- 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.
Stacey says
There is nothing like a warm cookie skillet with a scoop of ice cream. As a cookie lover, I could eat this every day!
Paleo Gluten Free Guy says
Haha, I know, right? Me too.
ChihYu says
Such a delicious treat! Love the chewy cookie and the chocolate – especially the variation with the chopped chocolate bar!
Paleo Gluten Free Guy says
Chunks of chopped chocolate are always the best!
Janessa says
Wow, this cookie looks delicious!! I don’t have an 8″ cast iron- would an 8 inch round cake pan work?
Paleo Gluten Free Guy says
Yep, that should be fine! If you try it, please let me know how it turns out. 🙂
nancy says
what a restaurant quality cookie. i used to order these when we went out for girls night. Now i can make this at home and have it all the time!
Paleo Gluten Free Guy says
Exactly! I hope you like it.