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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.
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! :)
I’m almost embarrassed at how many times I’ve made this this week alone! It’s something I’ll usually make about once a week as a sweet treat for me and my husband, but this week, we had guests a couple of nights and I made it for them as well. One demanded the recipe, the other demanded that I open a cookie shop lol I don’t have a small cast iron, so I make it in a small baking dish – delightful nonetheless! So freaking easy to whip up and SO satisfying to eat!
What a compliment!! So glad you’re loving it, Abby :)
Very delicious recipe! Nice crispiness-softness,slight gooey-ness balance. One recipe easily makes more than one 5” skillet! I reluctantly doubled the recipe to have enough to make (2) 5” skillets and had enough dough to fill the (2) skillets and (2) small ramekins! No complaints with having extra dessert but just be aware! Baked about 21min.
One of my faves, too! Glad you enjoyed it, Becky. I tend to fill mine to the top but you can definitely divide for thinner cookies :)
Hi! Would this recipe still work with a flax egg? Everyone who has tried the chocolate chip cookies is obsessed, but I want to try the cake!
Yes absolutely, enjoy!!
This is amazing!! I double the recipe and cooked it in a 12 inch skillet for 25 minutes fyi
Thanks so much for sharing this tip, Shonna! Glad you loved it.