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

Gluten-free skillet cookie in a cast iron pan on a white wooden table strewn with chocolate chips and an ice cream scoop holding vanilla ice cream

5 from 5 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

Cook Time25

Total Time35

Course: Dessert

Cuisine: American

Servings: servings

Calories: 567kcal

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.

Nutrition