Go Back
–+ servings
Healthy chocolate chip cookie skillet with melting dairy-free vanilla ice cream and a spoon scooping into the center
Print

Chocolate Chip Cookie Skillet

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.
Course Dairy-free, Dessert, Gluten-free, Grain-free, Refined sugar-free
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Rachael DeVaux

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

  • 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.