This Apple Cinnamon Skillet Cookie is a deep-dish cookie that’s loaded with fresh diced apples and warm fall spices! This gluten-free, refined sugar-free, and Paleo-friendly skillet cookie is topped with caramelized apples.
Happy birthday to me! Today, I turn 23, and because I’m obsessed with all things apple/cinnamon/caramel, I had to share this apple cinnamon skillet cookie with you today. Even though I (depressingly enough) won’t be eating this glorious creation today.
I’m usually not big on my birthday and prefer to let it go by without my much celebrating – just a good meal with my most important people does the trick for me. This year though, San Diego happens to be having a music festival, Kaaboo, that’s about a five minute drive from my house, on my birthday weekend!
A down-the-street music festival next to the beach with a bunch of my favorite bands? That’s a birthday plan I can get behind, so today and for the rest of the weekend, I’ll be celebrating in the best possible way, basking in the sun and listening to live music all. day. long. (Psssst…tell me if you’re in SD and are going to be there – I’d love to meet you! 😊)
And as good and well and fun as it’s going to be, I’m not going to have one of these apple cinnamon skillet cookies in front of me 😂 sooo how about, as my birthday present, you all enjoy an apple cinnamon skillet cookie for me this weekend?!
As if my birthday request wasn’t enough, I’ll do a little more convincing as to why you need this in your life. First: this recipe uses a similar base recipe as my go-to all-time-favorite paleo chocolate chip cookies. Those cookies are so good, with a crispy outside and a gooey inside, and using that dough here creates that same experience x10.
Diced apples are folded into the dough, and the apples bake down into the cookie, adding some extra moisture to keep the big cookie extra soft and gooey.
Cinnamon and nutmeg are also in there, adding the warmth of fall and making your house smell like heaven as this bakes.
I also tossed in some pecans because I can’t resist the added crunch. Of course, once your skillet cookie is baked, you can go at it right then and there. OR, while it’s baking, you can sauté up some apples in coconut oil, a little coconut sugar, and cinnamon. The apples get tender and create a light caramel sauce that’s absolutely irresistible.
Pile the apples on top of the baked skillet cookie, top with ice cream or whipped cream, and a drizzle of paleo caramel sauce or some of the sauce from the sautéed apples, and get ready to devour. Remember – you’re doing it as a favor for me :)
Remember to #bakerita if you try the recipe!
- ¼ cup coconut oil, solid at room temperature (should be the same consistency as softened butter)
- ⅓ cup coconut sugar
- 1 egg yolk, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon grated nutmeg
- 1 cup (96g or 4 oz.) blanched almond flour
- 1 apple, peeled and diced
- ⅓ cup pecans, toasted and roughly chopped
- 1 tablespoon coconut oil
- 2 tablespoons coconut sugar
- ¼ teaspoon cinnamon
- 1 apple, peeled and diced
- Preheat the oven to 350ºF. Lightly grease a 6" 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 ½ cup diced apples and toasted pecans.
- Press the dough into the prepared pan and bake for 15-18 minutes or just beginning to turn golden brown around the edges.
- While the cookie is baking, melt the coconut oil over medium heat in a medium skillet. Add the diced apples, coconut sugar and cinnamon and stir, cooking over medium heat until the apples are softened and a thin caramel sauce forms, about 5 minutes. Once cooked, let cool until serving.
- Remove the cookie from the oven and serve warm with apple topping, whipped coconut cream or ice cream, and paleo caramel sauce, if desired.