Chocolate Chip Cookie Skillet
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Published Feb 08, 2022, Updated Jun 12, 2023
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This chocolate chip cookie skillet is gooey, chewy and absolutely delicious especially when served warm with a scoop of ice cream! Made with almond flour, oat flour, almond butter and coconut sugar, it’s gluten-free, dairy-free and can easily be made vegan.
I will never forget the first time I experienced a cookie skillet… specifically a Pizookie from BJ’s Restaurant. It’s essentially a chocolate chip cookie that has been baked inside a personal-sized pizza pan and it’s amazing!
I’m not sure what ingredients are in the BJ’s version, but I decided I needed to make an EBF-friendly Pizookie (aka cookie skillet) with better for you ingredients and this recipe was born.
This is such a fun treat for a party and especially tasty when served with a warm scoop of ice cream on top.
Why You’ll Love This Recipe
- Cookie deliciousness without the effort of rolling into individual cookies! I’m all about minimal effort sweets.
- It’s a gluten-free and dairy-free dessert that can also easily be made vegan!
- It’s the perfect dessert to make for a crowd. How fun would it be to serve these family style at a dinner party?!
Ingredients Needed
- eggs – make sure these are at room temperature before mixing in the batter or the coconut oil will solidify with the cold ingredients! You can also use 2 flaxseed eggs to make this recipe vegan.
- coconut sugar – to keep things refined sugar-free we’re using coconut sugar instead of white sugar. White sugar also works in a pinch!
- coconut oil – you’ll want the coconut oil to be in liquid state so warm it up until it’s melted if needed.
- creamy natural almond butter – I used Wild Friends almond butter, but also like the store branded almond butter from Whole Foods and Trader Joe’s. Feel free to swap the almond butter for a different nut or seed butter, if needed!
- vanilla extract – a flavor enhancer.
- fine blanched almond flour – make sure you grab almond flour and not almond meal! Almond flour is more finely ground and works best for this recipe. I love Bob’s Red Mill blanched almond flour.
- oat flour – you can use store-bought oat flour or make your own by grinding rolled oats in your blender or food processor. Check out my guide on how to make oat flour.
- baking soda – to help the cookie rise a bit.
- salt – brings out all of the flavors in the cookie.
- chocolate chunks or semi-sweet chocolate chips – I like using Enjoy Life semi-sweet mega chunks or Lily’s chocolate chips, but feel free to use your favorite brand of chocolate chips!
- flaked sea salt – this is optional but I love adding a hint of saltiness as a topping!
How to Make a Chocolate Chip Skillet Cookie
Making a skillet cookie is likely easier than you think!
Start by whisking the room temperature eggs and coconut sugar in a medium mixing bowl. Add the coconut oil, almond butter and vanilla extract to the sugar and egg mixture. Whisk until combined.
In a separate mixing bowl, combine the almond flour, oat flour, baking soda and salt. Add the dry ingredients to the wet ingredients and stir until fully combined. Fold in the chocolate chunks.
Grease a 10 inch skillet (I used a 10-inch cast iron skillet, but a cake pan will also work) and add the cookie dough, using a spatula to spread the dough evenly throughout the pan. Bake at 350ºF for 18-20 minutes or until a toothpick inserted into the center of the cookie comes out clean. I prefer to pull mine at the 18 minute mark so it’s extra gooey!
pro tip! Make sure your eggs are room temperature or the added coconut oil will solidify which affects the cookie consistency.
Notes & Substitutions
- Eggs: As mentioned previously, you can easily swap out the eggs with flaxseed eggs or chia eggs to make this recipe vegan!
- Coconut sugar: Cane sugar, brown sugar or granulated sugar will work as a substitute for the coconut sugar.
- Coconut oil: Feel free to swap the coconut oil with another neutral oil like avocado oil or olive oil. Butter, vegan butter or ghee will also work well. I also did test this recipe with unsweetened almond milk instead of the oil and it turned out great, the end result just wasn’t as smooth!
- Almond butter: You can easily swap the almond butter with another nut or seed butter of choice. I’m dreaming of a tahini chocolate chip cookie skillet, similar to my chocolate chip tahini cookies, but cashew butter would be amazing too.
- Flour: I don’t recommend swapping the almond + oat flour combo for a different flour as I haven’t tested an alternative and I’m not sure how the recipe will turn out.
- Chocolate chips: If you want to switch it up, you can swap the chocolate chips for white chocolate chips, peanut butter chips or butterscotch chips! All sound delicious.
- Less sugar: I did test this recipe with ½ cup coconut sugar instead of ¾ cup and it turned out well, I just preferred the version with ¾ cup coconut sugar.
How to Serve a Cookie Skillet
I like serving this skillet fresh out of the oven with a scoop (or two) of ice cream. It would be delicious topped with my easy banana ice cream or healthy chocolate banana ice cream! You can’t go wrong with good old-fashioned vanilla ice cream either. To take it to the next level, drizzle it with date caramel sauce or chocolate!
How to Store Leftovers
I recommend letting the cookie cool and then transferring it to an airtight container for storage. Store at room temperature for up to 3 days or in the refrigerator for up to 1 week. You could also freeze it in a freezer-safe container for up to 3 months.
More Cookie Recipes to Try
- Healthy Chocolate Chip Cookies
- Healthy Sugar Cookies
- Lemon Almond Flour Cookies
- Banana Oatmeal Cookies
- Sweet Potato Breakfast Cookies
- Almond Butter Espresso Cookies
- Almond Flour Cookies
- Healthy Peanut Butter Cookies
- Sweet Potato Cupcakes
Be sure to check out all of the popular cookie recipes as well as my full collection of dessert recipes here on EBF!
Chocolate Chip Cookie Skillet
Ingredients
- 2 large eggs, at room temperature (or 2 flax eggs)
- ¾ cup coconut sugar
- ¼ cup coconut oil, melted
- ½ cup creamy natural almond butter
- 1 teaspoon vanilla extract
- 1 cup fine blanched almond flour
- 1 cup oat flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup chocolate chunks or chocolate chips, plus more for topping
- Flaked sea salt, for topping (optional)
Instructions
- Preheat oven to 350°F. Grease a 10 inch skillet or pan. I used my 10 inch cast iron skillet.
- Whisk eggs and coconut sugar together in a medium mixing bowl.
- Add coconut oil, almond butter, vanilla extract and whisk until combined.
- In another medium mixing bowl, combine almond flour, oat flour, baking soda and salt.
- Add dry ingredients to wet ingredients and stir until fully combined.
- Fold in chocolate chips.
- Add dough to your greased skillet and use a spatula to spread the cookie dough evenly.
- Bake for 18-20 minutes or until a toothpick comes out clean. The less time your cookie skillet bakes, the gooier it will be.
- Serve cookie skillet warm with a scoop of ice cream, if desired.
Notes
- Eggs: You can easily swap out the eggs with flax or chia eggs to make this recipe vegan!
- Coconut sugar: Cane sugar, brown sugar or granulated sugar will work as a substitute for the coconut sugar.
- Coconut oil: Feel free to swap the coconut oil with another neutral oil like avocado oil or olive oil. Butter, vegan butter or ghee will also work well. I also did test this recipe with unsweetened almond milk instead of the oil and it turned out great, the end result just wasn’t as smooth!
- Almond butter: You can easily swap the almond butter with another nut or seed butter of choice. Tahini or cashew butter would be great.
- Flour: I don’t recommend swapping the almond + oat flour for a different flour as I haven’t tested an alternative and I’m not sure how the recipe would turn out.
- Chocolate chips: If you want to switch it up, you can swap the chocolate chips for white chocolate chips, peanut butter chips or butterscotch chips! All sound delicious.
- Less sugar: I did test this recipe with ½ cup coconut sugar instead of ¾ cup and it turned out well, I just preferred the version with ¾ cup coconut sugar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am allergic to coconut. Could I use melted butter in place of the coconut oil, or would you recommend something else?
Hi, Jeanelle! Yes, butter or another neutral oil like avocado would work just fine.
excellent post thank you for sharing
This recipe is a crowd pleaser. I made this last week for our family and there was plenty to go around. Everyone gave me 2 thumbs up!
Yay! Love to hear that Lisa, I’m glad it was a hit! Thanks for making it and coming back to leave a review. I appreciate it so much!
Made this for friends we had over for dinner and it was a hit! Everyone loved it! Definitely will make this one again!
Woo! I love to hear that, Michele! So glad it was a hit with friends. I appreciate you coming back to leave a review.
What purpose does the nut butter provide? Is it a binder or just for flavor?? Since I bake gluten free, I always hate to add other allergens to my recipes. Would this recipe work without it?
Hi, Jennifer! You can easily swap the almond butter with another nut or seed butter of your choice. Tahini or sunflower seed butter would work just fine.