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. It “made the cut” here. 🙂
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 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 chocolate chips cookies, nor with chocolate chips. But I have to say chocolate chip cookies are my absolute favorite North American food. 🙂
So, let’s do it!
Ingredients You Will Need (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.
How to Make Chocolate Chip 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 Dessert Recipes
- Black bean brownies
- Zucchini brownies
- Almond flour chocolate chip cookies
- Sugar free oatmeal cookies
- Coconut oil fudge
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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they sent me an email to rate them so I am. I really just picked a random one cause they don’t stop sending me emails
Thank you for your review! I will unsubscribe you. There is an unsubscribe button at the bottom of each email. 🙂
This is a great quick dessert! My husband and I ate the entire cookie in one sitting!
haha that’s great Katherine!
So delicious and easy to make. I used to get store bought home-bake that came in plastic that you put in the oven. I will never buy those again. Thank you so much
This cookie tastes fantastic. Also love the texture. I’ve made it several times and no matter what I do, the cookie sticks to the pan. Last time I used parchment paper, and NO sticking, but the cookie was very dry on the bottom, which affected the tastiness and feel. Any suggestions besides using even more spray or even more coconut oil, on the skillet? (What else can there be?) I’ve made this in all 3 of our caste iron skillets, and sticks in all 3. Thanks.
Hi Jane. Glad you love this skillet cookie recipe so much. Yes, you need to season your skillets and nothing will stick for a while. Here is the best video how to do it that I ever found.
I love this recipe!!! Thank you for sharing!!!
My younger daughter loves to cook. This will be fun for her to make. We only have 8” cast iron skillet. Shall we bake the cookie longer? What adjustments can you recommend?
I would just follow the recipe. Enjoy!
This diffantly looks great and fun…..can you use all purpose flour I don’t have almond flour.
Unfortunately you can’t sub all purpose flour for almond flour.
An awesome lighter alternative to regular chocolate chip cookies! And what an easy recipe too, this seemed to take way less time than a normal chocolate chip cookie recipe and very minimal clean up due to me making the entire recipe in a pot. Love it!!!
YAY! So glad you enjoyed making cookies this way!
OK, experiment complete. Very tasty … I used apple sauce instead of sugar and I added some extra chocolate chips. I used coconut oil so the cookie came out more cake-like in texture, which is fine with me. After I popped it in the oven for a couple of minutes, I realized that I had forgotten the eggs. So I took the cookie out, beat up the eggs in a bowl, and stirred them into the batter, and back into the oven she goes. Only difference was that the colour became dark because the chocolate chips were warm when adding and stirring in the eggs. So it was like a thin chocolate skillet cake-cookie. All told, a great little dessert after I added my home made yogurt on top. Thank you Olena. I will continue to experiment. (I tried to copy a jpeg photo of dark skillet cookie into this reply, but failed.)
Hi Gordon! Glad your experiment worked out 🙂
Hi. This looks amazing! Can they be done with a different flour? Maybe coconut flour?
Unfortunately not, sorry. Coconut flour is “thirsty” – recipe won’t work. Baking is truly a science.
Hi Olena, I like the looks of this recipe and I am going to try it. I plan to sweeten with some Stevia and some applesauce (and maybe a small bit of sugar), but I realize it is an experiment. I have been using Stevia for quite a while as a sweetener for my own dessert concoctions, but I have never used it in baking. I wonder what you think of it or have you used it much. I am not diabetic and not fat (in my opinion) but I feel that sugar is one of the big problems in the NA diet (partly because it is so easy to use so much of the inexpensive refined stuff: just pour it in. I do not feel that other sweeteners like maple syrup or different kinds of brown sugar or honey get away from the fact that it is all just sugar. Even bananas, which I love, convert to glucose in the blood stream pretty fast. I am NOT afraid to eat or use bananas though. Very hard to get too much banana, without getting sick of them. I wonder if you have any comments regarding the use of Stevia in all types of cooking. Thank you (and I will be sure to post the results of my cookie experiment soon).
Personally, for me Stevia has very strong aftertaste in baking. You can use it here and don’t need even applesauce. Most important thing is that you realize it will be an experiment.:) Have fun!
i love this recipe