This chocolate chip cookie skillet is everything you want in a cozy, shareable dessert: gooey, golden, slightly crisp on the edges, and best served warm right out of the pan. Inspired by classic deep-dish cookies (aka “pizookies” from those restaurant menus we all secretly love), this recipe was originally one of my early Instagram creations.

I wanted to recreate that same nostalgic, shareable dessert experience — but in a way that didn’t rely on refined sugar, dairy, or gluten so I could actually enjoy it too (hiii my fellow GF, DF girlie pops). The result is a healthier skillet cookie that feels indulgent but made with all the better-for-you ingredients like almond flour, cashew butter, and naturally sweetened maple syrup.

Why This Chocolate Chip Cookie Skillet Works

Beyond the flavor (which is honestly next-level), this gluten-free skillet cookie is built with intentional, balanced ingredients that offer more than just sweetness.

Almond flour adds a naturally higher protein and fiber base compared to traditional flour, which helps support more steady energy and digestion. And cashew butter and coconut oil bring in satisfying healthy fats that help create that rich, melt-in-your-mouth texture, while also keeping you fuller than a standard cookie might.

If you opt for a flax egg, it’s a simple plant-based swap I talk about in my guide to egg replacements for baking — and it works seamlessly here to bind everything without changing the texture.

The Best Way to Serve It

The real magic, though, of any skillet cookie is how you eat it. While you can absolutely slice this dairy-free chocolate chip cookie skillet, I always recommend serving it warm straight from the cast iron skillet with a spoon and a scoop of vanilla-flavored coconut milk ice cream on top. It melts into the cookie and creates that classic pizookie-style dessert moment that first inspired this recipe (an OG RGE favorite for us all!).

Whether you call it a healthy skillet cookie, gluten-free dessert, or just your new favorite sweet treat, this one is meant to be shared — or honestly, not shared at all. Enjoy guys! xx

Ingredients You’ll Need:

• Coconut oil cooking spray
• Pasture-raised egg (or flaxseed “egg”, instructions below)
• Creamy unsweetened cashew butter (or any nut or seed butter)
• Coconut oil, melted
• Maple syrup or honey
• Unsweetened nondairy milk
• Vanilla extract
• Almond flour (I like Bob’s Red Mill)
• Unflavored collagen peptides (for added protein; I like Ancient Nutrition or Vital Proteins), or additional almond flour
• Ground cinnamon
• Baking soda
• Flaky sea salt
• Nondairy dark chocolate chips (or broken up chocolate bar)

For a Nut-Free version:

• Avocado oil cooking spray (or olive oil cooking spray)
• Pasture-raised egg (or flaxseed “egg”, instructions below)
• Sunflower butter
• Unsweetened apple sauce
• Maple syrup or honey
• Soy milk
• Vanilla extract
• Oat flour
• Ground cinnamon
• Baking soda
• Flaky sea salt
• Nondairy dark chocolate chips (or broken up chocolate bar)

How To Make Chocolate Chip Cookie Skillet

Looking for the full recipe?

Scroll down to the Recipe Card below for complete instructions & measurements.

This healthier chocolate chip cookie skillet comes together in one bowl with simple pantry ingredients and bakes up perfectly gooey, golden, and crisp around the edges. A cozy dessert for sharing and even better when served with vanilla ice cream on top.

1. Prep the skillet.
   Preheat the oven and lightly grease an 8-to-10-inch cast iron skillet (or your favorite baking dish) with cooking spray.
2. Mix the wet ingredients.
   In a large bowl, whisk together the egg, cashew butter, melted coconut oil, maple syrup, nondairy milk, and vanilla until smooth and creamy.
3. Add the dry ingredients.
   Stir in the almond flour, collagen peptides (if using), cinnamon, baking soda, and half of the flaky salt. Once combined, gently fold in most of the chocolate chips.
4. Transfer to the skillet.
   Spread the cookie dough evenly into the prepared skillet using a silicone spatula. Sprinkle the remaining chocolate and flaky salt over the top for that bakery-style finish.
5. Bake until golden.
   Bake until the center is just set and the edges are golden brown. For an extra golden top, broil for 1 to 2 minutes at the end — just keep a close eye on it so it doesn’t burn.
6. Cool slightly and serve warm.
   Let the cookie skillet cool for a few minutes before serving. Scoop it straight from the skillet or slice into wedges, then top with vanilla coconut milk ice cream for the ultimate pizookie-inspired dessert moment.
7. Optional: make individual cookies instead.
   Want cookies instead of a skillet cookie? Add a little extra almond flour, scoop the dough onto a parchment-lined baking sheet, and bake until golden.

Recipe Substitutions & Questions

Use the substitutions below to easily customize this Chocolate Chip Cookie Skillet to fit your pantry and/or dietary preferences.

• Cashew butter: Swap 1:1 with almond butter, peanut butter, or sunflower butter. Tahini also works for a slightly deeper, more earthy flavor, though it will be less sweet.
• Almond flour: Substitute with oat flour (1:1), cashew flour (1:1), or a gluten-free flour blend (1:1). Coconut flour can be used, but reduce to about ⅓ cup since it absorbs more moisture.
• Egg: Use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, set for 5 minutes) as a simple plant-based binder.
• Collagen peptides: Optional, but can be replaced with an equal amount of almond flour (2 additional tablespoons) for a slightly more classic cookie texture.
• Nondairy milk: Any variety works here — almond, oat, soy, cashew, or coconut milk are all great 1:1 substitutes since the amount is small.
• Maple syrup: Swap 1:1 with honey if not strictly vegan. Both provide natural sweetness and help with browning and texture.
• Coconut oil: Can be substituted with avocado oil or olive oil (use a mild, high-quality variety). Unsweetened applesauce can also be used in part for a lower-fat option, though texture will be slightly softer.
• Chocolate chips: Use dairy-free chocolate chips, chopped dark chocolate (72% or higher recommended), or even chocolate chunks from a bar.
• Skillet or baking dish: This recipe is flexible — bake in a cast iron skillet, cake pan, or loaf pan. Just note that bake time may vary slightly depending on thickness.

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FAQs

Can I make this chocolate chip cookie skillet ahead of time?

Yes — you can prepare the dough ahead of time and store it covered in the refrigerator for up to 24 hours before baking. If baking straight from the fridge, just allow the skillet to sit at room temperature for about 10–15 minutes so it bakes evenly. You can also fully bake it ahead of time and reheat individual portions in the oven or microwave until warm and gooey again.

Can I make this chocolate chip cookie skillet dairy-free?

Yes, this recipe is naturally dairy-free as written when using dairy-free chocolate chips and a nondairy milk like almond, oat, or coconut. I also love serving it with coconut milk ice cream for that classic “pizookie” experience without any dairy.

Can I make this chocolate chip cookie skillet without eggs?

Yes — you can easily make this recipe with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested for 5 minutes). I actually break down a lot more egg swaps like this in my guide to egg replacements for baking, and it works especially well here since the texture of this skillet cookie is meant to be soft and gooey.

Why is my chocolate chip cookie skillet too dry or cakey?

This usually comes down to overbaking or overmixing. Since this recipe uses almond flour, it’s naturally more delicate than traditional flour-based cookies. Pull it from the oven when the center is just set — it will continue to firm up as it cools. Also, be sure not to add extra dry ingredients, as almond flour absorbs moisture quickly.

What makes a chocolate chip cookie skillet different from regular chocolate chip cookies?

A chocolate chip cookie skillet is baked in one pan instead of individual portions, which creates a soft, gooey center with crisp golden edges — almost like a hybrid between a cookie and a warm dessert bar. It’s meant to be served warm straight from the skillet, often with ice cream on top, making it more of a shareable, restaurant-style dessert (think pizookie vibes) than a traditional cookie recipe.

More Skillet Cookie & Chocolate Dessert Recipes You’ll Love

• Chocolate Tahini Cookie Skillet
• S’mores Blondies (Gluten-Free, Dairy-Free)
• Fudge Brownies (Gluten-Free & Dairy-Free)
• Fudgy Pistachio Brownies
• Tahini Chocolate Chunk Cookies (Gluten-Free, Dairy-Free)

Above is a video of the Chocolate Chip Cookie Skillet by Rachael DeVaux (Rachael’s Good Eats), from Sara Mustelin on Vimeo.

SHOP WHAT I USED IN THIS RECIPE

Chocolate Chip Cookie Skillet

By Rachael DeVaux

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Servings: 4

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This chocolate chip cookie skillet is a gooey, golden, gluten-free dessert baked in one pan and best served warm straight from the skillet. Made with almond flour, cashew butter, and naturally sweetened maple syrup, it’s a healthier skillet cookie inspired by classic pizookie-style desserts — crisp on the edges, soft in the center, and perfect with a scoop of vanilla coconut milk ice cream.

*Tip to make individual cookies: increase the amount of almond flour by ¼ cup, and use a cookie scoop to arrange portions of dough on a parchment-lined baking sheet. Bake for 8 to 10 minutes, or until golden brown.

Equipment

• cast iron skillet (or your preferred baking dish such as a cake round or loaf tin, adjusting bake time based on size, as needed)

Ingredients 

1x2x3x

• ▢ Coconut oil cooking spray
• ▢ 1 large pasture-raised egg, (or 1 flaxseed “egg” – made from 1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to sit for 5 minutes)
• ▢ 1/3 cup creamy unsweetened cashew butter, (or any nut or seed butter)
• ▢ ¼ cup coconut oil, melted
• ▢ 3 tablespoons maple syrup or honey
• ▢ 1 tablespoon unsweetened nondairy milk
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup almond flour, (I like Bob’s Red Mill)
• ▢ ¼ cup unflavored collagen peptides (for added protein; I like Ancient Nutrition or Vital Proteins), (or 2 additional tablespoons almond flour)
• ▢ ½ teaspoon ground cinnamon
• ▢ ¼ teaspoon baking soda
• ▢ ¼ teaspoon flaky sea salt
• ▢ ½ cup plus 3 tablespoons nondairy dark chocolate chips, or broken up chocolate bar

For a Nut-Free version:

• ▢ Avocado oil cooking spray, (or olive oil cooking spray)
• ▢ 1 large egg, (or 1 flaxseed “egg” – made from 1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to sit for 5 minutes)
• ▢ 1/3 cup sunflower butter
• ▢ ¼ cup unsweetened applesauce
• ▢ 3 tablespoons maple syrup or honey
• ▢ 1 tablespoon soy milk
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup oat flour
• ▢ ½ teaspoon ground cinnamon
• ▢ ¼ teaspoon baking soda
• ▢ ¼ teaspoon flaky sea salt
• ▢ ½ cup plus 3 tablespoons nondairy dark chocolate chips, or broken up chocolate bar

Instructions 

• Preheat the oven to 325°F. Lightly spray an 8-to-10-inch cast-iron skillet with cooking spray and set aside.
• In a large bowl, whisk together the egg, cashew butter, coconut oil, maple syrup, nondairy milk, and vanilla until well combined. Add the almond flour, collagen peptides (if using), cinnamon, baking soda, and half the flaky salt. Gently fold the dry ingredients into the wet mixture, and stir until combined. Then gently stir in ½ cup of the chocolate.
• Transfer the dough to the prepared skillet, and use a silicone spatula to smooth the top. Scatter the remaining 3 tablespoons of chocolate and the remaining flaky salt on top, and bake on the center rack of the oven for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Switch the oven to broil on medium-low to turn the cookie a little more golden on top, 1 to 2 minutes. Watch carefully – the top can burn quickly!
• Allow the cookie to cool slightly. Cut it into squares or wedges, or use a spoon to eat it right out of the skillet.
• Serve with vanilla flavored coconut-milk ice cream (or your favorite flavor!) if you want even more dessert goodness. Enjoy!
• Tip to make individual cookies: increase the amount of almond flour by ¼ cup, and use a cookie scoop to arrange portions of dough on a parchment-lined baking sheet. Bake for 8 to 10 minutes, or until golden brown.

To Store & Reheat:

• Store covered in the refrigerator for up to 4 days. Warm leftovers before serving for that fresh-from-the-oven cookie skillet texture and top with ice cream if desired.

Notes

Swaps & Substitutions:

• Nut/seed butter: Almond butter, peanut butter, or sunflower butter (1:1 swap). Tahini also works but will taste slightly more earthy.
• Almond flour: Use oat flour or GF flour blend (1:1). Coconut flour works but only use about ⅓ cup since it absorbs more liquid.
• Egg: Flax egg works great (1 tbsp ground flaxseed + 3 tbsp water, rested 5 minutes).
• Collagen peptides: Optional; swap with 2 extra tablespoons almond flour if omitting.
• Nondairy milk: Any variety works (almond, oat, soy, cashew, or coconut).
• Maple syrup: Can be replaced 1:1 with honey if not vegan.
• Coconut oil: Swap with avocado oil or olive oil. Unsweetened applesauce can be used for a lower-fat option (slightly softer texture).
• Chocolate: Use dairy-free chocolate chips or chopped dark chocolate (72%+ recommended).
• Skillet: Any oven-safe baking dish works (cast iron, cake pan, or loaf pan), but bake time may vary.

Additional Info

Course: Dairy-free, Dessert, Gluten-free, Grain-free, Refined sugar-free

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