Magic Chocolate Chip Skillet Cookie (Gluten Free, Paleo + Vegan)
This Magic Chocolate Chip Skillet Cookie is a big, gooey and decadent gluten-free, paleo, and vegan dessert. With chocolate, walnuts, and coconut, it’s reminiscent of my longtime favorite, magic cookie bars. It’s best topped with ice cream and so easy to make. Thanks to Oster for sponsoring this post!
Mother’s Day is coming up this weekend. So, I made this Magic Chocolate Chip Skillet Cookie with my beautiful momma in mind. It’s a combination of the flavors from two of the desserts we used to make together all of the time…Magic Cookie Bars and Chocolate Chip Cookies.
During the holiday season, we would make many batches of each – dirtying the counter with walnuts, chocolate, and coconut; our trusty hand mixer covered in dough. Both of the recipes are long-time favorites of mine, and I thought it’s about time I bring the flavors of them together. Why not do it in gooey, decadent, skillet cookie form??
We make this recipe in the same way as a simple chocolate chip cookie. But, we add some extra Magic Cookie Bar-inspired mix-ins and bake it in a small cast iron skillet so it turns out with crispy edges, and a melted, gooey center. Perfect for serving warm with vanilla ice cream, or drizzled with sweetened condensed coconut milk.
Let’s put some MAGIC in this Chocolate Chip Skillet Cookie 🍪✨
Since my magic chocolate chip skillet cookie is gluten-free, paleo, and vegan, the ingredients are different from a classic chocolate chip cookie. Though, the method is traditional! First, we whip together the coconut oil and the coconut sugar until well combined and creamy. I used the Oster Hand Mixer with HEATSOFT Technology, which has a unique heating feature that helps to soften the coconut oil while it blends, making it super creamy and easy to blend. It softens cooking fats, like butter or coconut oil, 12x faster than leaving them on the counter!
Once the coconut oil and coconut sugar mixture is nice and soft, I turn off the heating technology and use the hand mixer as you normally would while making cookies – it makes it so quick! I blended in the vanilla extract and flax egg, and then the dry ingredients – blanched almond flour, baking soda, and salt. Once combined, we add the toasted coconut, toasted walnuts, and dark chocolate chunks. Try to resist eating all of the dough out of the bowl at this point.
We press the dough into a small cast iron skillet (or another small oven-safe dish) and bake until golden brown. Serve it warm, when the chocolate is still melty, and the center of the cookie is still gooey and a little underbaked. Add a scoop of vanilla ice cream, and you’ll be in cookie heaven. The crunch of the walnuts with the toasted coconut and chocolate leaves a little bit of magic on your tongue. Enjoy!!Print
Magic Chocolate Chip Skillet Cookie
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 0 servings 1x
- Category: Dessert
- Cuisine: American
This Magic Chocolate Chip Skillet Cookie is a big, gooey and decadent gluten-free and vegan dessert. With chocolate, walnuts, and coconut, it’s reminiscent of my longtime favorite, magic cookie bars. It’s best topped with ice cream and so easy to make.
- ¼ cup coconut oil, solid
- ⅓ cup coconut sugar
- 1 flax egg (1 tablespoon flax meal whisked with 2.5 tablespoons of water, let set for 5 minutes)*
- 1 teaspoon vanilla extract
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (96g) blanched almond flour
- ⅓ cup (2 ounces) dark chocolate chopped
- ⅓ cup chopped toasted walnuts
- ⅓ cup toasted coconut, flaked or shredded is fine – I used flaked
- Preheat the oven to 350ºF. Lightly grease a 6-inch cast iron skillet with coconut oil.
- Beat together the coconut oil and coconut sugar until smooth. I used the Oster Hand Mixer with HEATSOFT Technology to mix my dough. Add the flax 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, walnuts, and coconut.
- Press the dough into the prepared pan and bake for 16 to 20 minutes or just beginning to turn golden brown around the edges and set in the center.
- Remove from oven and serve warm – alone, or with whipped coconut cream or non-dairy ice cream.
- For any leftovers, remove from the skillet and store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
*you can also sub a regular egg instead of flax
Keywords: cookies, chocolate chip, paleo, skillet, deep dish, cake, dessert
Thanks so much to Oster for sponsoring this post, and to you for supporting the brands that make Bakerita possible!
COULD I USE A NATURAL SUGAR FREE SWEETENER INSTEAD OF COCONUT SUGAR?.
Hi Kelly, do you mean like stevia or monk fruit? I’m sure you could, but I don’t use those so I wouldn’t know the correct amount to use.
Hiya! I made this yesterday. Was honestly a bit worried since I haven’t had the best results yet when working with an all-almond flour recipe for my GF sweets.
HOLY MOLY this was PERFECT!!!
Better yet, my non-GF husband went bonkers for it too! 9 times out of 10 he will give a courtesy taste of the GF sweets and never go back.
Thank you for this recipe. It’s going in my repeat recipe book : )
This makes me so so happy to hear, Bren!! Thanks so much for the kind feedback. Always a win when the boyfriend likes it :) so glad it’s a new staple!!
This sounds delicious! Can a real egg be used in place of the flax egg?
Hi Dave, yes absolutely!!
Hi, can I use butter in place of the coconut oil?
This sounds delicious…Perfect for my hubby’s birthday next weekend. A few quick questions before I attempt it…
-for the toasted coconut…did you use sweetened or unsweetened?
-for the blanched almond flour, do I need to spoon it into the measuring cup so it doesn’t get “packed”?
-any change in baking time or temperature if I have a 6.5″ skillet?
Thanks so much…Can’t wait to make it and let you know how it turns out! If I don’t mess it up, I can see this quickly becoming a new family favorite!
Hi Lisa, I always use unsweetened coconut. For the flour, almond flour (and all flours) should always be measured that way, or preferably, with a kitchen scale for accuracy if you have one. It may be the smallest bit thinner, so you can start checking on it a minute or two early. I hope you both love the cookie, and happy birthday to your husband!
This was so good!!
So glad you loved it, Michelle!
I made this tonight for my mom’s birthday (she’s the ultimate choc chip cookie lover) and it was a huge hit! My cast iron pan is 9″ so I chose to double the recipe. I skipped the nuts and coconut, but used chocolate containing pecans. I ended up baking for a total of 30 minutes and it was perfect!! Thanks for a delicious and fun recipe!
So thrilled you loved the recipe, Keeley! Thanks for the feedback about how it worked with your adjustments :D