WHOA, Skillet Cookie! A giant chocolate chip cookie in a cast iron skillet. It is chewy, soft and completely irresistible.
A bit lighter than its counterparts, this easy cookie recipe will become your new weeknight dessert along with almond flour cookies and gluten free snickerdoodles. It “made the cut” here!
Table of contents
Almond Flour Cookie Recipe
This almond flour skillet cookie recipe is to die for! And it contains twice less butter, six times less sugar and ten times less carbs than any other recipe on Google. There is room for chocolate ice cream!
And yet this skillet cookie is:
- Chewy
- With crispy edges
- Fairly sweet and absolutely indulgent tasting!
Many of my recipes start with “Growing up in Ukraine“. Well, I did not grow up with a skillet cookie, neither with protein cookies, nor with pumpkin cookies. But I have to say chocolate chip cookies are my absolute favorite North American food.
Ingredients and Substitutions
- Eggs: Gotta use eggs for cookies. I personally have not tested this recipe with egg replacement, so can’t vouch. Especially, almond flour needs eggs “to hold it”.
- Almond flour: This recipe is based on finely ground blanched almonds – almond flour. I think almond meal would work, cookie will be more dense, which is great for a cookie.
- Coconut oil or butter: You can use either and consistency should be softened. If you place it in a microwave melt it enough so it’s soft but not so hot that it will cook a cold egg. Butter will yield more cookie like texture, coconut oil will result in more crispy edges cookie. We used coconut oil – cheaper.
- Sugar: Cane or coconut sugar work, they are the healthiest of all sugars. You know what I mean. But regular white sugar will work as well. Maple syrup or honey can be used, just they will result in very cakey cookie.
- Chocolate chips, baking soda and vanilla extract. I love to use mini chocolate chips for even distribution. I always do so in kids’ chocolate chip muffins and pumpkin bread, so they eat less sugar.
How to Make a Skillet Cookie
- Soften – almost melt the oil: Measure oil/butter before melting, place in a glass bowl and warm up in a microwave. It should be softened and almost melted but not piping hot.
- Add sugar, eggs, baking soda, vanilla, salt and whisk well. If oil is too hot by accident, whisk in everything first, wait a few minutes and then whisk in the egg. Consistency might become very sick as egg cools off the oil and causes it to solidify.
- Add almond flour and stir well with spatula. Cookie dough will be thick. Add chocolate chips and give a few stirs until mixed in.
- Arrange in a 10 inch cast iron skillet: Spread thick cookie dough and level with spatula in the skillet.
- Bake for 25-30 minutes or until top is golden brown and your kitchen smells amazing. No need to do a toothpick test because cookies actually taste great when “underbaked”.
- Let cool for 10 minutes and cut into 8 slices. Sprinkle sea salt on top if you wish – so good!
Do You Need a Cast Iron Skillet?
Yes. Cast iron distributes heat evenly and rally bakes the crusty outside skillet cookie. I don’t know anyone who bakes cookies in “regular” skillet. Plus, invest in cast iron, season it properly and you will enjoy many well seared steaks, stir fries and cookies in it. It lasts a lifetime if you take care of it.
Pro tip: Season and seal with oil, don’t wash with soap and store dry.
Tips for Best Skillet Cookie
- Has to be almond flour. Probably almond meal will work – I think cookie will be more dense.
- Measure butter/oil before melting.
- Melt until softened – doesn’t have to be completely melted and avoid hot.
- Instead of chocolate chips chop up dark chocolate bar.
- Sprinkle coarse sea salt for “a salted caramel” experience.
- Sugar + butter = more chewy and cookie like.
- Maple syrup + coconut oil = more cakey and crispy edges like.
- Vary the chocolate chips, add nuts or a dollop of peanut butter to your cookie dough.
- Make ahead: Cookie dough can be refrigerated for 2 days or frozen for up to 3 months. Thaw but no need to warm up before baking.
More Healthy Cookies Recipes
- Trail mix cookies
- Oatmeal cookies
- Oatmeal cranberry cookies
- Chocolate protein cookies
- No bake protein cookies
Skillet Cookie
Ingredients
- 2 large eggs
- 1/2 cup coconut oil or butter melted (just until softened and not too hot)
- 1/3 cup cane or coconut sugar
- 1 tsp pure vanilla extract
- 1/4 tsp baking soda
- Pinch of salt
- 2 cups almond flour
- 1/3 cup dark chocolate chips
- Oil for brushing
Instructions
- Preheat oven to 375 degrees F and brush cast iron skillet with oil.
- In a medium bowl, melt coconut oil or butter. Add sugar, vanilla, baking soda, salt and whisk well.
- Add egg and whisk very well. Make sure coconut oil isn’t too hot to cook the egg.
- Add almond flour and stir to combine.
- Add chocolate chips and give a few stirs just to incorporate. Transfer into prepared skillet and level with spatula.
- Bake uncovered for 20-25 minutes or until top is nice golden brown.
- Remove from the oven and let skillet cookie cool for 10 minutes. If you have a willpower to let cookie cool down longer, it will become more chewy. It is hard though. 🙂
- Cut into 8 slices and enjoy!
Store: You have anything to store?! Cover with a towel and leave on a counter to polish it off next day.
Make ahead: Cookie dough can be refrigerated for 2 days or frozen for up to 3 months. Thaw but no need to warm up before baking.
Video
Notes
- Has to be almond flour. Probably almond meal will work – I think cookie will be more dense.
- Measure oil or butter before melting approximately.
- You have to use cast iron skillet for a skillet cookie. It retains heat the best.
- You can replace sugar with maple syrup or honey but texture of a cookie will be more like a cake.
- Butter will yield more soft cookie, coconut oil – cookie with more crispiness.
- Instead of chocolate chips chop up dark chocolate bar.
- Vary the chocolate chips, add nuts or a dollop of peanut butter to your cookie dough.
Nutrition
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