Loaded with chocolate & baked until gooey! This chocolate chip skillet cookie is so easy & the perfect shareable treat! Serve it with your favorite ice cream for the ultimate cookie indulgence!
Pizookie, deep dish cookies, cast iron cookies…call it whatever you want – but this almond butter chocolate chip skillet cookie is definitely my idea of the perfect dessert! Perfectly toasted around the edges with a gooey fudgy center, loaded with all the chocolate chips AND served with a scoop of ice cream on top. (Trust me – this is the best skillet cookie recipe!) Plus it’s gluten free and made with no butter and no oil, just healthy wholesome ingredients that still taste rich & indulgent!
You should have seen my husband’s face light up when I told him this was our Valentine’s Day dessert! (I swear that man lives for anything sweet.😂)
Ingredients For Your Skillet Cookie
- Almond flour: Make sure to use super fine almond flour and not almond meal! (Almond flour has a much finer consistency and acts more like regular flour when baked.)
- Almond butter: “Drippy” almond butter works! (We’re using almond butter to replace melted butter/oil that’s typically in traditional cookie recipes so we want the same consistency.) If your almond butter is too thick you can always heat it in the microwave for 30 seconds to slightly melt it.
- Coconut sugar: Brown sugar or white sugar can be used as a replacement.
- Eggs: You’ll need 2 eggs for this skillet cookie recipe!
- Vanilla: A necessity for any chocolate chip cookie recipe!
- Salt: A ½ teaspoon is needed to bring out your flavors!
- Baking powder: Makes your skillet cookie rise while it’s baking and gives it it’s ooey gooey texture.
- Chocolate chips: Milk, semi-sweet and dark chocolate chips all work for this recipe! (I love using a mix of milk and dark chocolate for ours. It adds the right amount of sweetness without overdoing it!) Also – always measure chocolate chips with your heart!😉
How To Make A Chocolate Chip Skillet Cookie
1. Preheat your oven. Turn the oven on to 350 degrees and spray an 8 inch cast iron skillet with cooking spray.
2. Make the dough. Mix your almond flour, coconut sugar, baking powder and salt together in a bowl and set it aside. In a separate larger bowl, use a large spoon/spatula to mix your eggs, almond butter and vanilla together. Then add your dry ingredients and chocolate chips to your wet ingredients and mix again until just combined.
3. Bake. Press the dough into your prepared skillet and sprinkle a few extra chocolate chips on top. Then place your pan in the oven and bake for 18-20 minutes. (Skillet cookies are the BEST when they’re slightly underbaked in the center!😉)
4. Serve! Once done, let your skillet cookie cool slightly then serve it with your favorite ice cream!
Psst… Sprinkle a little flake sea salt over the top once it’s done baking! Trust me- it’s sooo good!
This chocolate chip skillet cookie would perfect to serve for Valentine’s Day, a date night in or anytime you need dessert for a crowd! It’s quick and easy, simple to make and best served fresh from the oven!
Have some fun and switch up your mix-in’s! (Chocolate chips shouldn’t get all the attention!😉) Here are a few of our favorites to help get you started:
- Chopped Reese’s
- Reese’s Pieces
- Peanut butter chips
- Chopped nuts (walnuts, pecans, almonds)
- Dried cranberries
OR serve it with your favorite flavored ice cream! Fudge swirl, chocolate chip, peanut butter cup – there’s so many tasty options! (Just sayin’ white chocolate raspberry ice cream is amazing with this!)
Storing & Reheating
For Storing: Place your leftover skillet cookie in a sealed air tight container and leave it in a cool place for 1-2 days or store it in the refrigerator for up to 1 week.
To Reheat: Place your leftover cookie in a skillet or baking dish and warm it in the oven at 325 degrees for 5-6 minutes or until it reaches your desired temperature.
Making this skillet cookie for later? Your dough can be made 1-2 days in advance and stored in the refrigerator. When you’re ready to bake, simply place the dough in your skillet, sprinkle chocolate chips over the top & bake!
- How do I know when my skillet cookie is done baking? The edges should be lightly brown and the center will still be slightly gooey. (Your cookie will keep cooking when it’s out of the oven due to the residual heat from the cast iron.) If needed you can always insert a toothpick into the center if your cookie – if it comes out mostly clean then your skillet cookie is done.
- I don’t have a cast iron! What else can I use? An 8×8 inch square baking dish or an 8 inch round dish are both great substitutes for a cast iron.
Why you’ll love this cast iron chocolate chip skillet cookie recipe!
- Perfect for sharing! No need to make a bunch of little cookies! Instead eat it straight out the skillet or slice it & serve!
- A healthier dessert! NO flour, NO oil & NO butter! This skillet cookie is made with better for you ingredients & still tastes rich & indulgent!
- Fun to mix & match! Making this for Valentine’s Day? Add pink & red M&M’s instead of chocolate chips! Have a peanut butter lover in your life? Chop up some Reese’s! The possibilities are endless!
Need it gluten free?! Great news, it already is!
Need it dairy free?! Use your favorite dairy free chocolate chips!
More dessert recipes you might like:
- S’mores Skillet Dip
- Baked Nectarines with Cinnamon Honey Sauce
- Peanut Butter Rice Krispie Ice Cream Sandwiches
- Chocolate Chip Butternut Squash Brownies
[Made one of my recipes? Make sure to tag my Instagram @kalefornia_kravings & leave a review in the comments. I love seeing what you create!]
Almond Butter Chocolate Chip Skillet Cookie
- 1½ cups almond flour
- ¾ cup almond butter (use the "drippy" kind)*
- ¾ cup coconut sugar (can be replaced with brown sugar or white sugar)
- 2 eggs
- 1 tsp vanilla
- 1½ tsp baking powder
- ½ tsp salt
- ¾ cup chocolate chips (milk, semi-sweet or dark)
- Preheat your oven to 350 degrees and spray an 8 inch cast iron skillet or (8 in round baking dish) with cooking spray.
- Next whisk your almond flour, coconut sugar, baking powder and salt together in a bowl and set it aside.
- In a larger separate bowl, use a large spoon to mix your eggs, almond butter and vanilla together.Then add your dry ingredients and chocolate chips to your wet ingredients and mix again until just combined. (Your dough will be very thick at this point.)
- Next press your dough into your prepared skillet and spread it out evenly. Sprinkle a few extra chocolate chips over the top and bake for 18-20 minutes. (Skillet cookies are the best when they're slightly underbaked in the middle!)
- Once done, allow your cookie to cool slightly then serve it with your favorite ice cream on top!