This Paleo Chocolate Chip Skillet Cookie is the ultimate gooey dessert! This gluten free and refined sugar free skillet cookie is a healthier alternative to the classic Pizookie. Use big chocolate chunks to make it extra chocolatey!
Ooey…gooey…doughy…with big, melted chunks of dark chocolate. Those are the words I like to hear when we’re talking about gooey chocolate chip skillet cookies, don’t you?
The biggest perk of a skillet cookie is the increased ratio of gooey insides to the crispy, golden outside. When you dig into the center of a skillet cookie with your spoon and get a perfect mix of melted chocolate, barely cooked doughy center, and crispy edges, there isn’t really anything better.
Unless, of course, you add a scoop of vanilla ice cream right on top (preferably while the cookie is still warm). The total and utter deliciousness of the whole combination is probably why Pizookie’s have become such a popular thing.
But, uh, Pizookie’s (and most of it’s skillet cookie sisters) aren’t exactly diet-friendly. So, in the name of Paleo sweets, I took matters into my own hands and converted my Paleo Chocolate Chip Cookie recipe into a skillet cookie worthy of your strongest chocolate cookie craving. And it totally worked, because this Paleo-friendly skillet cookie rocks.
It may or may not have served as my lunch, afternoon snack, and dessert the day it was made (#noshame) – it’s that good. And it also made me realize that when people ask me how I don’t eat all my stuff and I tell them that I normally just “taste” my treats…I’m lying 😳 because I totally devoured this thing.
I just couldn’t help myself! It’s rich and crispy thanks to the coconut oil and egg yolk. It’s lightly sweetened with coconut sugar and of course, the big dark chocolate chunks. Those chocolate chunks are key for the ultimate treat! If you want to make sure you keep this skillet cookie 100% refined sugar free, make your own Paleo-friendly chocolate chunks.
I go nuts for everything sprinkled with a bit of flaky sea salt, and this cookie is no exception. The salt is such a perfect foil to the crispy edges and rich chocolate. I tossed a big pinch of flaky sea salt right on top of the unbaked dough, but I know salty/sweet is a personal thing, so skip it if you’re not crazy for it like I am.
This recipe makes a modestly sized 5-inch skillet cookie – it’s enough to feed 2-4 people for dessert I’d say, depending on how hungry you are! Of course, you could also double the recipe and bake it in a larger skillet for a group of people, but be sure to adjust up the baking time if you do that.
Err on the side of under-baking for this one, and you’ll be rewarded with the gooiest skillet cookie you ever did see. Get baking, and enjoy!
Remember to #bakerita if you try the recipe!
- ¼ cup coconut oil, solid at room temperature
- ⅓ cup coconut sugar
- 1 egg yolk, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (4 oz.) blanched almond flour
- ½ cup (3 oz.) chopped dark chocolate
- ½ teasoon flaky sea salt, to sprinkle on top (optional)
- Preheat the oven to 350ºF. Lightly grease a 5 inch cast iron skillet with coconut oil.
- Beat together the coconut oil and coconut sugar until smooth. Add the egg and vanilla and mix until smooth.
- Add the almond flour, salt, and baking soda to the wet ingredients. Mix until well incorporated. Fold in the chopped chocolate.
- Press the dough into the prepared pan, sprinkle with flaky salt if using, and bake for 15-18 minutes or just beginning to turn golden brown around the edges. Remove from oven and serve warm - alone, or with whipped coconut cream or non-dairy ice cream.