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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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Remember to #bakerita if you try the recipe!
Paleo Chocolate Chip Skillet Cookie
Ingredients
- 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)
Instructions
- 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.
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.