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This Apple Cinnamon Skillet Cookie is a deep-dish spiced 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.

Apple Cinnamon Skillet Cookie (Gluten Free + Paleo)


Ingredients

Scale
  • 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) blanched almond flour
  • 1 apple (peeled and diced)
  • ⅓ cup pecans (toasted and roughly chopped)

For the apple topping

  • 1 tablespoon coconut oil
  • 2 tablespoons coconut sugar
  • ¼ teaspoon cinnamon
  • 1 apple (peeled and diced)

Instructions

  1. Preheat the oven to 350ºF. Lightly grease a 6″ cast iron skillet with coconut oil.
  2. Beat together the coconut oil and coconut sugar until smooth. Add the egg and vanilla and mix until smooth.
  3. Add the almond flour, salt, and baking soda to the wet ingredients. Mix until well incorporated. Fold in 1/2 cup diced apples and toasted pecans.
  4. Press the dough into the prepared pan and bake for 15-18 minutes or just beginning to turn golden brown around the edges.
  5. 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.
  6. Remove the cookie from the oven and serve warm with apple topping, whipped coconut cream or ice cream, and paleo caramel sauce, if desired.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert