Almond Butter Chocolate Chip Cookie Skillet

Loaded with chocolate & baked until ooey gooey! This chocolate chip cookie skillet is so easy & the perfect shareable treat! Serve it with a scoop of ice cream on top for the ultimate at home indulgence!

An almond butter chocolate chip cookie skillet topped with 2 melty scoops of vanilla ice cream and 2 spoons digging into the cookie

Pizookie, skillet cookies, cast iron cookies…call it whatever you want – but this almond butter chocolate chip cookie skillet is 100% my idea of the perfect dessert! Perfectly toasted on the outside with a gooey fudgy center, loaded with all the chocolate chips AND served with your favorite ice cream on top. (Trust me loves, 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 used to make a shareable almond butter chocolate chip cookie skillet
  • Almond flour: Use super fine almond flour and not almond meal. (Almond flour has a much finer consistency and acts more like regular flour when baked.) Plus it makes your cookie skillet gluten free too!
  • Almond butter: “Drippy” almond butter works the best for this recipe. (Because we’re using it in place of melted butter or oil, we want it to be the same consistency.) If your almond butter is too thick you can always heat it in the microwave for 30 seconds to melt it slightly.
  • Coconut sugar: Use golden coconut sugar for the best results. (Brown sugar can also be used as a replacement.)
  • Eggs: We’ll need 2 eggs for this cookie skillet recipe!
  • Salt: Just a touch is all you need to bring out those flavors!
  • Vanilla: A necessity for any chocolate chip cookie recipe!
  • Baking powder: Makes your cookie skillet 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 personally love using a mix of milk and dark chocolate. It gives your cookie the right amount of sweetness without overdoing it!)
Close up photo of a bowl filled with almond butter chocolate chip cookie dough
Gluten free chocolate chip cookie dough pressed into an 8 inch cast iron skillet with chocolate chips sprinkled on top surrounded by a small bowl of flaky sea salt and strawberries
  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 then set it aside. In a separate larger bowl, use a large spoon to mix your eggs, almond butter and vanilla. Then add your dry ingredients and chocolate chips to your wet ingredients and mix again until just combined.
  3. Bake. Press your dough into your prepared skillet and sprinkle a few extra chocolate chips on top. Place your pan in the oven and bake for 18-20 minutes. (It’s ok if it’s still a little gooey in the center. Your cookie will keep cooking as it cools due to the residual heat from the cast iron.)
  4. Serve! Let your cookie skillet cool slightly then serve it with your favorite ice cream!

Psst…Try sprinkling a little flaky sea salt over the top once it’s done baking! Sooo good!

A shareable chocolate chip cookie baked in a cast iron skillet then spinkled with flaky sea salt with a scoop of ice cream on top

Variations

Chocolate chips shouldn’t get all the fun! Feel free to add or replace them with some fun new mix-in’s! Here are a few of our favorites:

  • M&M’s
  • Chopped Reese’s
  • Reese’s Pieces
  • Peanut butter chips
  • Chopped nuts (walnuts, pecans, almonds)
  • Dried cranberries
  • Sprinkles

Try switching up your ice cream flavor too! Fudge swirl, cherry chocolate chip, peanut butter cup – there’s so many tasty options!

This chocolate chip cookie skillet 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 sooo good served fresh from the oven!

A close up photo of 2 vanilla ice cream scoops melting into a scooped out portion of a chocolate chip skillet cookie

FAQ’s

  • How do I know when my cookie skillet is done baking? The edges should be lightly brown and the center will still be slightly gooey. (This is the way it’s meant to be. 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 insert a toothpick into the center if your cookie – if it comes out mostly clean then your cookie skillet 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.
  • How do you store a leftover cookie skillet? There are 2 options for storing. 1) Place your cookie in an air tight container and keep it on the counter at room temperature for 1-2 days. 2) Place your cookie in an air tight container and store it in the fridge for up to 1 week.
  • Can I reheat my skillet cookie? Absolutely! Place your cookie back in the skillet and bake it at 325 degrees for 5-6 minutes or until warm. (Be careful not to heat it for too long or it might dry out.)
  • 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 cookie skillet is made with better for you ingredients & still tastes so 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? Use chopped up Reese’s! The possibilities are endless!

More dessert recipes you might like:

[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 Cookie Skillet

Loaded with chocolate chips & baked until ooey gooey! This chocolate chip cookie skillet is so easy & the perfect shareable dessert! Serve it with a scoop of ice cream on top for the ultimate at home indulgence! (Gluten free too!)
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American, Gluten free
Keyword: almond, butter, chocolate chip, cookie, dairy free, gluten free, skillet
Servings: 4 servings
Author: Caitlin

Ingredients

  • cups almond flour
  • ¾ cup almond butter (use the "drippy" kind)*
  • ¾ cup coconut sugar (or brown sugar)
  • 2 eggs
  • 1 tsp vanilla
  • tsp baking powder
  • ½ tsp salt
  • ¾ cup chocolate chips (milk, semi-sweet or dark)

Instructions

  • 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.
  • Then in a larger bowl, use a spoon to mix your eggs, almond butter and vanilla together. Add your dry ingredients and chocolate chips to your wet ingredients and mix again until fully 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. (It's ok if it's still a little gooey in the center. Your cookie will continue to cook as it cools.)
  • Once it's done, allow your cookie to cool slightly then serve it with your favorite ice cream on top!

Notes

*If you’re almond butter is too thick, you can heat it in the microwave for a few seconds until it’s slightly melty.
I love using a mix of milk & dark chocolate chips for this recipe. (It makes your cookie skillet sweet without overdoing it!)

One Comment

  1. Ooooh I’ve been craving a giant cookie skillet lately and this is a perfect way to start! Love that it’s packed with healthy fats from the almond flour and almond butter. Do you think I can sub flax eggs for the eggs in this recipe?

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