Paleo Chocolate Chip Skillet Cookie
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!
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Paleo Chocolate Chip Skillet Cookie
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Cuisine: American
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!
- 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 (96g, 4 oz.) blanched almond flour
- ½ cup ((3 oz.) dark chocolate (chopped)
- ½ teaspoon 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.
Recipe adapted from Paleo Chocolate Chip Cookies
- Calories: 465
- Sugar: 16
- Sodium: 242
- Fat: 33
- Saturated Fat: 18
- Carbohydrates: 31
- Fiber: 4
- Protein: 10
- Cholesterol: 48
Cookie skillets are my weakness! I have a similar version I’m posting tomorrow, but it’s a cheater recipe haha. This version looks AMAZING! I have no doubt that I would devour this for all of my meals. And that melty ice cream on top is the perfect touch!
Thanks so much Gayle! Aren’t they the best? The ice cream was the perfect touch (even if it isn’t 100% Paleo, haha)!
Too dangerous to make this cookie skillet when I’m home alone!! Looks absolutely delicious Rachel!
Haha, I made that mistake! Thanks so much, Mary Ann!
It was so nice meeting you this weekend Rachel!! I wish you’d brought me one of these cookies, though, ha ha! ;) This looks ah-mazing!! I bet the texture is amazing with that egg yolk…I’ve never made coconut oil cookies before, but I need to try it!
Thank you – it was SO nice meeting you too, Denise!! You’ve got to try coconut oil cookies – they’re SO good! I wish I could’ve made you one ;) next time!
Skillet cookies are so good! I can’t believe you have so many recipes! I may just have to try them all now!
This skillet cookies looks absolutely unreal! Drooling :) Pinning!
Thanks so much for the love and the pin, Medha :D
I just finished making a skillet brownie and I must say I never going back! Skillet desserts rock and this cookie skillet is on my next dessert list!! Looks amazing!!
I’m ALL about skillet desserts. Thanks so much, Ami!
So I’m a little sad that the conference is over now, it was soooo great to finally get to meet you! This skillet cookie looks absolutely incredible, especially with that scoop of ice cream on top! Your healthier desserts always amaze me, Rachel. I literally want to make them all!
It really was SO fun to meet you, Danielle! Thanks so much! Wish I could’ve brought one for us to share ;)
holy deliciousness! this looks amazing rachel!
Thank you so much, Lauren!
An entire skillet cookie that isn’t “that bad” for you… this might be dangerously delicious lol
Haha thanks Cindy!!
This would definitely be breakfast, lunch and dinner if I made it too! I’ve been guilty of eating cake for dinner a time or too before… Lol
Haha no shame! Thanks, Ashley :)
Well isn’t this pretty?! I feel like I could eat the entire thing in one sitting…I won’t, but I could! Yes, I would – who am I kidding?!
The only thing better than a classic CCC is a skillet CCC! One big cookie, ozzing with deliciousness the size of your head? Heck yes! I’ll take 3. ;) cheers, girlfriend!
Oh goodness me, you are making me want to skip dinner and go straight to dessert! Plus, I have everything on hand to make this. TROUBLE!!
OMG, Rachel, this looks amazing! That chocolate… the ICE CREAM! <3
This skillet cookie is mouth-watering! I can just imagine the warm, gooey goodness centre!
What a beautiful skillet cookie and I love that it is Paleo.
What a beautiful cookie skillet. I love how it is paleo. It would go lovely with a bowl of vanilla ice cream.
ohhhh maaa gaaaawwwd. This pizookie is flawless. I love you and your paleo brilliance
Thanks for the delicious recipe! I halved the recipe, also used half cocoa nibs and 70 % half chocolate chips and used half the sugar and 2 tbs ground hazelnuts instead. It turned out amazing!
So glad you enjoyed it, Harika! Your changes sound delish – I need to try with cocoa nibs!
I really love what your doing with baketeria. I have been following your content for quite some time. I would love to send you some chocolate bars for free to show my appreciation for what you are providing. If your interested let me know. If you love our stuff and wanted to do any social sharing we would greatly appreciate it.
Ulvric Wilde | Owner
Caven Creations | Paleo Chocolate
I tried to make it with coconut flour… worst mistake ever! Horrible! Turned out so crumbly/chalky… it was like I was doing the cinnamon challenge, I actually choked!
Hi Emily. Sorry that happened to you! Unfortunately, coconut flour doesn’t perform similarly to any other flour because it’s WAY more absorbent. It requires a much smaller amount be used and way more liquid than almond flour. I wouldn’t recommend using coconut flour in any recipes except ones specifically designed for it.
Looks amazing. Might be perfect for my husband’s birthday! How do you measure a skillet? I have a little one. When I measure the bottom, it’s a little more than 5″ in diameter, but on top (from edge to edge) it’s more like 7″
Hi Amy – the top is usually used as the diameter, but I’ve found they’re not always exact. A pan your size sounds similar to the one I have, so it should work just fine for this recipe. Hope your husband loves it for his bday! :)
It was SOOOO delicious! Been on paleoish diets for years and this is the dessert I will happily make for non-paleo friends. Everyone will love it.
So happy to hear that, Amy! You’re so right – I haven’t known anyone, Paleo or not, to turn this one down :)
Can you use a 10 or 12 in skillet?
Hi Becky, it wouldn’t work with the recipe as is – there wouldn’t be nearly enough dough. I would recommend tripling the recipe for a 10″ skillet.
OKAAAAYYY So I just made this for the very first time and it is quite possibly the best thing I’ve ever had. Better than any pizookie or cookie I’ve ever had actually. I was skeptical at first because…hello. paleo. BUT UM- THIS IS INCREDIBLE. INCREDIBLE. Thank you very much.
I’m SO happy to hear that Haley! Thanks so much for sharing your experience with me :)
This was so amazingly good! Thank you for sharing! Next time I’m doubling the recipe :-) !!
So glad you enjoyed it Kathryn!!
I just made this and it was amazing! I added a little almond essence. I ate the whole thing on my own in one sitting and have absolutely no regrets. Thanks so much!
I’m so thrilled you enjoyed it Anya! Adding the almond essence sounds delicious.
This has been the most unexpected saving grace for my husband! He’s been dieting since I met him and his weakness has always been chocolate chip cookies. When I first made this for him I didn’t tell him it was healthy and he had no idea. Now that he knows he can eat this cookie and stay on track it’s become a weekly treat for him. I honestly can not thank you enough for this recipe and I can’t wait to try new ones you have! Thank you so much for making it easy and fun to stay healthy!!!
I’m so thrilled to hear that, Courtney! I find indulging in our cravings to be so important, just doing it in a more healthful way. So glad this cookie can satisfy that need for your husband! Hope you find some other treats you can both love and indulge in too :) thanks for your feedback!
I used too big of a container to bake this, and might have cooked it too long, but the amounts of ingredients weren’t nearly enough for more than about 4 individual cookies of a tablespoon worth of dough, and I added in more flour to increase the batter and a full egg to increase the stickitude of the dough. It turned out dry, somewhat flavorless, and too small of a baked good to bother sharing. I will choose a different recipe next time.
Hi Marnie, did you try to make individual cookies using this recipe? It’s not intended for that, and using too big of a pan and baking for too long would definitely make the cookie dry, burned, and rather tasteless. Sorry you had trouble, but I recommend sticking to the recipe for the best results.
This is definitely the BEST cookie skillet I’ve had! I literally just made it & it was delicious. My fiancé & I devoured the whole thing while watching a movie. I’ve made other healthified cookie skillets but this one has the perfect crunch on the outside and soft in the inside. I also appreciate that it’s refined sugar free and not too sweet. I’m a health nut lol & very picky about recipes but this one was just right. I’m definitely adding it to my recipe book (of course giving you credit ;) thank you Rachel
So thrilled to hear this is the skillet cookie that finally hit the spot! :) Hope you and your hubby enjoy it time and time again.
Yum! Can I use honey or maple syrup instead of the coconut sugar?
Hi Liv, it’s best to stick with a granulated sweetener, otherwise the texture will be a little wetter.
what Keto granualted sugar would you recommend?
I don’t use any keto sugar alternatives, so I can’t personally recommend any. I’ve had readers mention that Swerve generally works well, though.
Hi! Question?? The recipe says 1 cup of blanched almond flour, but then says 4 oz.? I’m very new to paleo and I’m cooking with almond flour for the first time. Is it 1 cup = 8 oz. or is it truly 4 oz.? Thanks!!! Sorry if this is clear to everyone else!!
Hi KSM, 8 oz. per cup only applies for liquids, like water or milk. All dry ingredients vary drastically by weight, so yes, 4 oz. of almond flour is indeed the correct amount! Enjoy :)
This is our go-to late night treat! We have made it more times than I care to admit. we love adding a handful of frozen raspberries, coconut and pecans to the mix. So dang good! We even lower the sugar to 1/4 and have been known to use unsweetened applesauce instead of coconut oil when I am feeling like I need to reign in my calorie intake but still want my skillet cookie fix.
Thanks so much for this recipe! Can’t wait to explore the rest of your site!
Yay, that makes me so happy to hear, so glad it works well with those different changes/additions as well – your raspberry/coconut/pecan mixture sounds so delicious! Hope you enjoy it over and over again :) thanks so much for sharing your feedback Jamie!
My friend’s recomended this recipe to me, but I’m sadly allergic to almonds. This always seems to be a problem with paleo recipes. I read an earlier comment where coconut flour did not work – so is there any other paleo friendly flour out there???
Hi Re – yes coconut flour is not a 1:1 sub for almond flour so it will never work as a substitute that way. You could try using a GF flour blend instead or using a different nut/seed flour like cashew flour or sunflower seed flour. Oat flour might work too, but I haven’t tried it (and that wouldn’t be paleo). I can’t make any guarantees because I’ve only tested the recipe as written but hope this helps!
I knew I needed that cute little 5″ skillet I added to my wish list a year ago for some really GOOD reason and now it’s come to me in a vision PIZOOKIE!
Seriously I need to make it but there’s itty bitty thing holding me back, that silly egg yolk. I’ve seen so many recipes using just one egg yolk lately to make the recipes richer but I can’t eat the useful little buggers. So the question is do I try maybe 2 Tbsp of arrowroot with a bit of water or maybe get really freaky and try 1 Tbsp of Lecithin because I saw that somewhere as an egg yolk replacer? I wonder how it would taste? I use it in the Vegan Butter I make and it works really well, I just don’t know about a whole tablespoon.
Allergies sure do keep us on our toes don’t they? Keep on playing, dreaming and creating.
Hi Laurel!! I’ve done this recipe with a flax egg, and that works fabulously if you’re able to have flax. I’ve never tested an arrowroot sub for eggs in any cookie recipes, so unfortunately I can’t speak to that.
What can I cook it in if I don’t have a cast iron pan? Would a round corning ware dish work?
Hi Laure, yes any similarly sized dish will work well! :)