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.
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.
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.
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.
Switch it up by adding whatever berries you have on hand, just be sure to try this one soon! Enjoy :)
Remember to #bakerita if you try the recipe!
- 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
- Preheat the oven to 350ºF. Lightly grease a 5 inch cast iron skillet with coconut oil.
- 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.
- Bake for 18-22 minutes or bubbling and golden brown around the edges. Serve warm with whipped coconut cream or vanilla ice cream.