Description
This Gooey Grain Free Chocolate Chip Skillet Cookie is a decadent, paleo-friendly dessert that’s dairy-free, gluten-free, and irresistibly gooey. Made with creamy almond butter, coconut sugar, almond flour, and rich dark chocolate, it’s the perfect treat to share (or not!). Serve it warm with vanilla ice cream for the ultimate indulgence.
Ingredients
½ cup creamy unsweetened, unsalted almond butter
⅓ cup melted coconut oil
1 cup coconut sugar
1 large egg + 1 large egg yolk
1 ½ tsp vanilla extract
1 cup finely ground blanched almond flour
¾ tsp baking soda
Pinch of fine sea salt
3 oz semi-sweet chocolate chips (plus extra for topping)
3 oz chopped dark chocolate (plus extra for topping)
Flaky sea salt, for topping
Instructions
- Preheat Oven – Preheat oven to 350°F (175°C) and spray a 10-inch cast iron skillet with non-stick spray.
- Mix Wet Ingredients – In a medium bowl, whisk almond butter, melted coconut oil, coconut sugar, egg, egg yolk, and vanilla until well combined.
- Mix Dry Ingredients – In a separate bowl, whisk almond flour, baking soda, and sea salt.
- Combine – Fold dry ingredients into wet mixture until a dough forms.
- Add Chocolate – Stir in chocolate chips and chopped dark chocolate.
- Transfer & Top – Spread dough evenly in skillet, pressing extra chocolate pieces on top.
- Bake – Bake 17–22 minutes until edges are golden and center is set.
- Cool & Serve – Cool 10 minutes, sprinkle with flaky sea salt, and serve warm with ice cream if desired.
Notes
- Add chopped walnuts or pecans for extra crunch.
- Replace coconut sugar with monk fruit for a lower glycemic option.
- Use all semi-sweet or all dark chocolate to suit your taste.
- Store at room temperature up to 3 days; reheat for gooey texture
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
