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This Raspberry Chocolate Chunk Skillet Cookie is an easy, one-bowl recipe loaded with fresh raspberries and dark chocolate chunks. This gooey skillet cookie is gluten-free, vegan, Paleo, and refined sugar-free.
I hope everyone had a nice + long holiday weekend! We’re officially post-Labor Day, so even though we haven’t reached the official end of summer quite yet, it feels like we’ve passed the unofficial conclusion of the sunny season. Even here in San Diego, though the days are still warm, a bit of that fall breeze in starting to roll in with a bite of chill in night air.
And even though I’m basking in every last bit of sunshine, I’m starting to get really excited about all that fall brings, specifically to the dessert table: apples, cinnamon, pumpkin, and lots and lots of chocolate!
Today I’m still stuck in berry land for a little while longer, but we’re also getting right into all things warm, gooey, melty, and delicious. Because just LOOK at the melted chocolate!
Today is also a special day around here…happy birthday Dad! 😘❤️ Not to get all mushy, but my dad has always been one of my best friends, closest confidants, and Bakerita’s biggest supporter. I can always rely on him for a sound piece of business advice, an honest review of my latest baked good creation, and to finish off whatever chocolate-y dessert is in the pantry or fridge.
Because let’s be real: my dad likes most of my desserts, but his favorite is always always chocolate. My dad is an absolutely nut for everything chocolate-y, and though this specific Chocolate Chunk Raspberry Skillet Cookie isn’t his birthday treat, he most definitely devoured half of this skillet by himself, so it seemed fitting to share a dessert he loved on his birthday.
My dad is also gluten-free, and it was his and my sister’s going gluten-free that made me start to experiment with baking minus the gluten, and then minus the grains, and the refined sugars. So of course…this skillet cookie doesn’t have any of those things and is the perfect treat for all you gluten-free, Paleo, and refined sugar-free folks.
Skillet cookies have become a favorite around here for good reason. There’s nothing quite like digging into a thick, gooey cookie and hitting a jackpot of melted chocolate chunks. Add fresh raspberries into the mix, and you’ve got a mixture of sweet, tart, rich, chocolatey, and fresh all at the same time.
Add some ice cream on top of the hot cookie and you’ve got the temperature differences of hot and cold in there too, and it’s a bit of dessert perfection. If you’ve ever had a Pizookie, you know what I mean.
Also…about the chocolate chunks. Please don’t use chocolate chips 🙏 unless you know they’re high-quality good ones that melt well. Most chocolate chips have waxes and additives that prevent them from turning into the melted puddles of chocolate we love, which will really inhibit the chocolatey gooeyness of your skillet cookie. Grab a bar of high-quality dark chocolate and give it a rough chop with your knife – I promise it’s so worth it.
Go forth and enjoy your week with this Raspberry Chocolate Chunk Skillet Cookie – it’ll do the trick to make your day so much better. Happy baking!
Want more healthy skillet cookies?
- Paleo Chocolate Chunk Skillet Cookie
- Blueberry Skillet Cookie
- Magic Chocolate Chip Skillet Cookie
- Strawberry Chocolate Chip Skillet Cookie
- Oatmeal Chocolate Chip Skillet Cookie
Chocolate Chunk Raspberry Skillet Cookie (Paleo + Gluten Free)
Ingredients
- ¼ cup coconut oil, solid at room temperature, should be the same consistency as softened butter
- ⅓ cup coconut sugar
- 1 egg yolk, room temperature, or 1 flax egg, to keep vegan, see Notes
- 1 teaspoon vanilla extract
- 1 cup 96g blanched almond flour
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup 3 oz. chopped dark chocolate or chocolate chips
- ⅓ cup fresh or frozen raspberries
Instructions
- Preheat the oven to 350ºF. Lightly grease a 6″ cast iron skillet with coconut oil.
- In a medium mixing bow, stir or beat the coconut oil and coconut sugar until smooth. Add the egg and vanilla and mix until smooth.
- Add the almond flour, baking soda and salt to the wet ingredients. Mix until well incorporated. Gently fold in the chopped chocolate and raspberries – it’s ok if the raspberries break up a little bit.
- Press the dough into the prepared pan and bake for 15-18 minutes or the edges are beginning to turn golden brown.
- Remove from oven and let cool for ten minutes. Serve warm – alone, or with whipped coconut cream or ice cream.
Hold up, this is incredible. I’m ALWAYS looking for a new skillet dessert recipe, and this one has everything I could dream of. Perfection!
Thanks so much, Karly!!
Happy birthday to your Dad. Oh. My. God. This skillet is making me drool. Raspberry + chocolate chunk is just an awesome combo. I wish I could have this paleo, gluten-free dessert for my dessert tonight! Dessert perfection. :)
This looks so delicious. I can’t wait to try it!
This is very good! I made one with chopped red cherries and chocolate instead of raspberries. Then I made it again with cherries, pecans, and chocolate.
Just wondering if there is nutritional info somewhere on her site?
Also wondering why not use the whole eggs instead of just the yokes?
So glad you liked it Kathryn, sounds delicious with the cherries and pecans! You can calculate the nutrional info by pasting the recipe link here: http://www.myfitnesspal.com/recipe_parser. Using just the yolk instead of the whole egg makes the cookie stay chewy and prevents it from rising too much.
Can this be baked in some other type of pan? Looks amazing!
You could double the recipe and make it in an 8×8″ pan!
I have an eight-inch skillet. Should I double the ingredients? Thanks I can’t wait to make this!
Hi Kendall, yes I’d double the ingredients. Enjoy!
Can you use a regular gluten free flour blend instead of almond flour?
Most likely, but I don’t use GF flour blends since they’re all different and don’t work the same way so can’t make any guarantees!
I don’t want to waste the egg white – what happens if I add the entire egg?
Hi Lina – the cookie will be cakier if you do that!
If you do not have a cast iron, can you bake this in indiv cookies (like drop cookies?). Looks amazing but would love to do single servings/dont have a cast iron. thanks!
Hi Court, yes that should be fine – can also use another similarly sized baking dish, or ramekins if you want individual skillet cookies :)
So delish! My boyfriend’s favorite combo is chocolate and raspberry so this recipe caught my eye. He loved it and said it was better than the brownies he requests often, (that is a big statement by the way). Bakerita never disappoints!! I baked it at 350 for 25 minutes, but I think my oven runs cold. For my personal preference I think it could have gone for a few more minutes.
So thrilled you and your boyfriend loved it, Eden! Thanks so much for your feedback :)