Blueberry Skillet Cookie (Gluten Free + Paleo)

This Blueberry Skillet Cookie is a cross between a gooey skillet cookie and a bubbly blueberry cobbler! This recipe is gluten-free, Paleo and refined sugar free and makes just enough to share.

This Blueberry Skillet Cookie is a cross between a gooey skillet cookie and a bubbly blueberry cobbler! This recipe is gluten-free, Paleo and refined sugar free and makes just enough to share.I’m seriously going nutty over all the incredible fruit and vegetables around this time of year. I keep buying all of these incredible peaches, juicy watermelons and flavorful plums with the intention of making all these recipes I have in my head and scribbled on my notepads, and then they end up in my stomach before they end up in a recipe – I just can’t resist.

Fruit in San Diego is irresistible this time of year, and this week at the farmer’s market, I couldn’t keep my hands off the berries and the oh so beautiful heirloom tomatoes. Working with fabulous produce makes baking so much more fun – everything is better when the produce is high quality and super flavorful on it’s own.

This Blueberry Skillet Cookie is a cross between a gooey skillet cookie and a bubbly blueberry cobbler! This recipe is gluten-free, Paleo and refined sugar free and makes just enough to share.When surveying the fruit I had left that hadn’t already been devoured, the blueberries were calling to me. They were sweet and scrumptious on their own, as most blueberries are right now, and they definitely didn’t need to be dolled up in a skillet cookie to be delicious….but where’s the fun in that, right?!

I had been envisioning this blueberry skillet cookie in my head – a sort of hybrid between a gooey skillet cookie and a fruit cobbler. And…it worked really well. I want to do it with a bunch of different fruits now, because it was so good.

This Blueberry Skillet Cookie is a cross between a gooey skillet cookie and a bubbly blueberry cobbler! This recipe is gluten-free, Paleo and refined sugar free and makes just enough to share.The edges of the cookie got crunchy and chewy, while the middle stayed soft and gooey, letting the blueberry juices add tons of flavor. The dough comes together super quickly, like less than 5 minutes quickly, and then it’s all piled into a small 5″ cast iron skillet. If you don’t have one, a small cake pan or a couple small ramekins will also do the trick.

Because it’s made with coconut oil, coconut sugar, and almond flour, this dessert is gluten-free, Paleo and refined sugar free. It’s also spiced with a touch of cinnamon to help bring out that warm, cobbler sort of flavor.

This Blueberry Skillet Cookie is a cross between a gooey skillet cookie and a bubbly blueberry cobbler! This recipe is gluten-free, Paleo and refined sugar free and makes just enough to share.I think skillet cookies and cobblers should always be served with vanilla ice cream, and there was no exception here, though that’s totally not Paleo or refined sugar free. I used Halo Top vanilla ice cream though, which is only 240 calories per pint (somehow) and so it makes me not feel so bad about eating a bunch of ice cream. A scoop on top is only right, though it is still super delicious without it.

This Blueberry Skillet Cookie is a cross between a gooey skillet cookie and a bubbly blueberry cobbler! This recipe is gluten-free, Paleo and refined sugar free and makes just enough to share.Switch it up by adding whatever berries you have on hand, just be sure to try this one soon! Enjoy :)

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Blueberry Skillet Cookie
 
Prep time
Cook time
Total time
 
Author:
Serves: 2-4 servings
Ingredients
  • 3 tablespoons coconut oil, melted
  • ⅓ cup coconut sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • ½ cup blanched almond flour
  • ½ teaspoon cinnamon
  • ¼ teaspoon kosher salt
  • ½ cup fresh blueberries
Directions
  1. Preheat the oven to 350ºF. Lightly grease a 5 inch cast iron skillet with coconut oil.
  2. Combine the coconut oil and coconut sugar and whisk to combine. Add the egg and vanilla and whisk to incorporate. Add the almond flour, salt, and cinnamon and stir until just combined. Fold in the blueberries. Pour batter into prepared pan, smoothing it lightly with a spatula.
  3. Bake for 18-22 minutes or bubbling and golden brown around the edges. Serve warm with whipped coconut cream or vanilla ice cream.
This Blueberry Skillet Cookie is a cross between a gooey skillet cookie and a bubbly blueberry cobbler! This recipe is gluten-free, Paleo and refined sugar free and makes just enough to share.

Comments

  1. This recipe came at the perfect timing because my mom is picking up 20 pounds of fresh blueberries today! So aka, We’ll have a lot and I can make this amazing skillet cookie! Could I sub something for the egg. yolk to make them vegan?
    Bethany @ Athletic Avocado recently posted…Dark Chocolate Chunk Strawberry Banana Cobbler in a JarMy Profile

  2. Rachel, this skillet is just GORGEOUS! I absolutely love your mash-up of a cookie and cobbler, make in a skillet. I just want to reach right through my screen and have this for breakfast! I’ve been going to my farmer’s market every week too, so I definitely need to add this to my list to try. Love it and perfect for a Monday!
    Gayle @ Pumpkin ‘N Spice recently posted…Blueberry French Toast Overnight OatsMy Profile

  3. Oh my gosh, what a GORGEOUS skillet, Rachel! I mean, can you even beat blueberries and cookies all hanging out in one pan with a big ‘ol scoop of ice cream on top? No way. ;) My Monday needs this NOW!
    Sarah @Whole and Heavenly Oven recently posted…Strawberry Oatmeal Crumb Bars with Browned Butter GlazeMy Profile

  4. This sounds like ooey, gooey bliss! And there’s nothing like fresh blueberries this time of year. This is such a lovely skillet cookie!
    Amanda recently posted…Peach Vanilla SmoothieMy Profile

  5. The summer produce is the best right now! It’s so inspiring for new recipe ideas. :)

    This blueberry skillet cookie is genius! I love that you crossed a cobbler with a skillet cookie. Yum!
    Kristine | Kristine’s Kitchen recently posted…Strawberry Banana Baked OatmealMy Profile

  6. This looks totally delicious Rachel! Perfect for all the beautiful summer blueberries!
    Mary Ann | The Beach House Kitchen recently posted…Peanut Butter Chocolate Chip Brookie TartMy Profile

  7. Oh wow this look amazing, well all your recipes and photos do! I can’t have enough of summer fruit and eating so many cherries and berries and peaches etc… I would love to have a slice or two of this now! :-)

  8. This looks fantastic — hubby and I will love it!

  9. haha you and me both! I buy wayyy too many fruits & veggies – we can barely get through it all! But I can’t resist summer produce! And this cookie?? Sounds incredible!
    Ashley recently posted…Chocolate Buckwheat PancakesMy Profile

  10. This cobbler/cookie hybrid looks insanely delicious :) I love blueberries this time of year and who doesn’t love a good skillet dessert?
    Medha (Whisk and Shout) recently posted…Summer Peach Salad with Pesto DressingMy Profile

  11. SO, how EASY is this skillet cookie?! I can’t believe it’s gluten free and paleo to boot! I can just imagine how good those warm, bursting blueberries are with a scoop of ice cream!

  12. This looks SO good, and I’m right there with you on the summer fruit…it’s so good right now!!
    Denise | Sweet Peas & Saffron recently posted…Cherry Chocolate Truffle Frozen CupcakesMy Profile

  13. This is genius!! I love this idea, especially for summer. Pinned! :)

  14. I feel like cookies are so much better in a skillet! This blueberry version looks soooo good, Rachel. I don’t think I’d want to share ;)
    Danielle recently posted…Chocolate Espresso Almond ClustersMy Profile

  15. This sounds yummy! How many carbs?

  16. I hate paleo and gluten free can I make the recipe with processed sugar and flour?

    • Haha, you sure can Davey! Just use melted butter in place of the coconut oil, light brown sugar for the coconut sugar, and all purpose flour for the almond flour. All amounts will stay the same. Enjoy!

  17. Sara Hayward says:

    I found this really sweet, is there something less sweet to substitute for the sugar?

    • Hi Sara, I’d just reduce the amount of sugar to your tastes. You can start with a few tablespoons, taste the dough, and adjust from there.

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