Warm, rich, perfectly crisp on top and ooey-gooey in the middle! It doesn’t get any better than this for dessert!
Fun fact #174837834 about me: Chocolate chip cookies were my weakness when I was younger. (That’s sort of morphed into ice cream now but oh man what I wouldn’t do for a good chocolate chip cookie back then. 😉 ) Especially when they were fresh out the oven and had that perfectly crisp outside but were still warm and ooey-gooey in the center. (Which now that I think about it, is probably why this almond butter chocolate chip skillet cookie is so nostaligic for me and my ideal form of comfort foood.) It’s rich, decadent, made with better for you ingredients and (most importantly) loaded with chocolate chips and so much fudgy goodness!
- Almond flour: Used at the base of this recipe and also keeps it gluten free! (Make sure to use super fine almond flour and NOT almond meal. Almond flour has a much finer consistency than almond meal and acts more like regular flour when baked.)
- Almond butter: “Drippy” almond butter works the best for this recipe. (Because we’re using it in place of butter and oil, we want it to be the same consistency as melted butter or oil.) If you prefer to use a more solid/creamy almond butter, then just heat it in the microwae for a few minutes until it’s slightly melted.
- Coconut sugar: Adds some sweetness while also keeping this recipe refined sugar free! (I usually prefer using golden brown coconut sugar as opposed to darh brown coconut sugar. There isn’t really a difference in the taste but the dark brown sugar can turn your cookie a very dark color.)
- Eggs: Used as a binder to hold your cookie together.
- Vanilla: Blends all of your flavors together.
- Baking powder: Helps your cookie to rise and gives it it’s chewy texture.
- Salt: Brings out the flavor of your almond butter and chocolate chips and really makes it takes like a regular cookie.
- Chocolate chips: As far as I’m concern, no cookie is complete with some chocolate chips! Feel free to use your favorite type of chiprs or even a chopped up chocoalte bar! (I personally love using semi-sweet chocolate for this recipe.)
How to make an almond butter chocolate chip cookie skillet
- Preheat your oven to 350 degrees and spray an 8 inch cast iron skillet or oven safe pan with non-stick cooking spray. (You can also use a casserole dish if you don’t have a skillet too.)
- Then mix your almond flour, coconut sugar, baking powder and salt together in a bowl and set it aside.
- Next use a large spoon to mix your eggs, almond butter, and vanilla together in a larger separate bowl. Add your dry ingredients and chocolate chips and mix again until fully combined. (Your dough will be very thick at this point.)
- Next, press your dough into your prepared cast iron and spread it out evenly. Sprinkle the top with extra chocolate chips (if you prefer) and bake the skillet cookie for 18-20 minutes.
- Once it’s done, allow it to cool slightly and serve it with your favorite ice cream scooped on top!
Sounds so easy right?! 🙂
What makes this cookie skillet healthier?
Because we’re using protein packed almond butter as the “fat” in this recipe, there’s NO BUTTER and NO OIL needed! It’s also gluten free, refined sugar free and can easily be made dairy free too! (For dairy free – simply use your favorite dairy free chocolate chips or chocolate bar.)
Variations & Substitutions
- Switch up the nut butter! You can always replace the almond butter in this recipe for your favorite nut butter too! Some of my favorites are peanut butter, cashew butter or even a flavored almond butter! (Just remember that your cookie will taste slightly different if you use a different type of nut butter. For example if using penut butter, it will have a much stronger “peanut butter-y” flavor to it.)
- Switch up the chocolate chips! Try replacing them with your favorite chopped up chocolate candy for a fun and festive treat! (Reese’s or m&m’s would be amzing with this!) Or you can even use peanut butter chips or add some nuts to the original recipe too!
- Serve it with a fun flavored ice cream! Plain vanilla ice cream is a thing of the past loves! (Unless you’re a traditionalist in which case – go for it! 😉 ) But this skillet cookie would be so good with just about any flavor of ice cream too! Peanut butter swirl, fudge brownie, cherry chocolate chip…the possibilites are endless!
Personally, I can’t think of a better dessert to serve for Valentine’s Day, an anniversary or even for a fun date night in! I hope you all enjoy this almond butter chocolate chip skillet cookie just as much as we do!
Have the very best day! 🙂
More recipes you might like:
- S’mores Skillet Dip
- Double Chocolate Chip Butternut Squash Brownies
- Nutella Stuffed Red Velvet Chocolate Chip Cookies
- Double Chocolate Chip Cranberry Cookies (GF)
- Edible Salted Caramel Chocolate Chip Cookie Dough
[Made one of my recipes? Make sure to tag my social media @kalefornia_kravings – I love seeing what you create!]
Almond Butter Chocolate Chip Cookie Skillet
- 1½ cups almond flour
- ¾ cup almond butter (use the "drippy" kind)*
- ¾ cup coconut sugar
- 2 eggs
- 1 tsp vanilla
- 1½ tsp baking powder
- ½ tsp salt
- ¾ cup chocolate chips (can use dairy free chocolate if needed)
- Preheat your oven to 350 degrees and spray an 8×8 cast iron skillet or oven safe pan with non-stick cooking spray. (You can also you a casserole dish too is you don't have a skillet.)
- Then whisk your almond flour, coconut sugar, baking powder and salt together in a bowl and set it aside. Next use a large spoon to mix your eggs, almond butter, and vanilla together in a larger separate bowl. Add the dry ingredients and chocolate chips and mix again until fully combined. (Your dough will be very thick at this point.)
- Next, press your dough into your prepared cast iron and spread it out evenly. Sprinkle a few extra chocolate chips on top (if you prefer) and bake the skillet for 18-20 minutes. Once it's done, allow it to cool slightly and serve it with your favorite ice cream scooped on top!