by 
This Gluten-Free Strawberry Chocolate Chunk Skillet Cookie is gooey in the middle, with crispy edges and all the flavors you love in a chocolate covered strawberry! This vegan skillet cookie will satisfy all your cravings. The fresh strawberries are the perfect fruity addition to this rich, chocolatey treat!
It’s been a while since a skillet cookie graced my house with its presence. For good reason too: since being single again, having skillet cookies in the house is HARD. They were much easier to have around when there was a second person there to help me devour it 😂
I’m a major lover of the skillet cookie though, and I’ve got several recipes on here to prove it, like my classic Paleo Chocolate Chunk Skillet Cookie, the fruity Blueberry Skillet Cookie, and the oh-so-irresistible Oatmeal Chocolate Chip Skillet Cookie…
So today, with this Strawberry Chocolate Chunk Skillet Cookie, I had a couple of bites and then took ALL OF MY SELF-CONTROL to cover it up and pop it in the fridge. Out of sight, out of mind, right?!
It doesn’t work as well when I’m sitting here drooooling over the photos as I edit them, though, and convincing you guys of the greatness of this strawberry chocolate chunk skillet cookie – because it is GREAT, and I hope you’ll try it.
Thankfully, I’m writing this from the coffee shop, or I can’t promise I wouldn’t be eating spoonfuls of it right now. TOO good. Let me tell ya why exactly it’s so good…
Strawberry Chocolate Chunk Skillet Cookie!
So, the recipe starts with coconut oil and a little almond butter. The almond butter helps add a rich, gooeyness to the cookie that’s irresistible! Coconut sugar is used to sweeten things up, and a flax egg helps it all come together.
You could use a real egg if you’d prefer, but I wanted to keep this recipe vegan. For the dry ingredients, you just need almond flour, baking soda, and salt. Easy peasy.
And now for the stars of the show – STRAWBERRIES and CHOCOLATE. I used fresh diced strawberries, and I would recommend sticking to fresh. I imagine that frozen would add too much moisture and make things mushy (we definitely don’t want that). For the chocolate, I went with dark chocolate chunks.
I always like chocolate chunks over chocolate chips, because they just melt better. Chips usually have waxes added to help them keep their shape, which makes them not get gooooeyyy and melty like we’re after.
P.S. did you know you can make your own homemade chocolate chunks?!
Once baked until golden brown, you’re rewarded with a Strawberry Chocolate Chunk Skillet Cookie that has crispy edges, a gooey center, and chocolate and strawberries in every bite. The result is luscious and flavorful. The strawberries add a nice freshness, especially if you top with extra fresh strawberries! You’re going to LOVE this one – enjoy, friends!
More delicious chocolate strawberry recipes:
Vegan Chocolate Strawberry Fudge
This Chocolate Strawberry Fudge is a simple and delicious five-ingredient recipe you’ll want to make over and over! There’s no cooking required for this gluten-free, paleo and vegan fudge recipe.
Gluten-Free Vegan Chocolate Strawberry Oatmeal Bars
These Strawberry Chocolate Chunk Oatmeal Bars have an oatmeal cookie crust and crumble, filled with fresh strawberries and dark chocolate chunks – it makes for an irresistibly delicious treat! These oatmeal bars are gluten-free, refined sugar-free, and vegan.
Gluten-Free Vegan Strawberry Chocolate Tart
This Strawberry Chocolate Tart is filled with vegan chocolate ganache and topped with fresh strawberries, all piled in a chocolate crust. Slice into this easy and delicious gluten-free, Paleo, and vegan dessert.
Strawberry Chocolate Chunk Skillet Cookie
Ingredients
- 3 tablespoons 38g coconut oil, solid at room temperature, should be the same consistency as softened butter
- 2 tablespoons 32g almond butter
- ⅓ cup 50g coconut sugar
- 1 flax egg, 1 tablespoon flax meal + 2.5 tablespoons water, whisk + let gel for 5 minutes
- 1 teaspoon vanilla extract
- 1 cup 96g blanched almond flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup 3 ounces dark chocolate, chopped
- ⅓ cup fresh strawberries, diced
Instructions
- Preheat the oven to 350ºF. Lightly grease a 6-inch or 8-inch cast iron skillet with coconut oil. It will be thicker in a 6-inch pan and thinner in an 8-inch.
- In a medium mixing bowl, stir or beat the coconut oil, nut butter and coconut sugar until smooth. Add the flax 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 strawberries.
- Press the dough into the prepared pan and bake for 18 to 25 minutes or the edges are beginning to turn golden brown and the center is cooked through. The 8-inch pan will cook faster than the 6-inch.
- Remove from oven and let cool for ten minutes. Serve warm – it’s great alone, or add fresh strawberries, chocolate sauce, and/or ice cream on top!
Can I cook this is a glass or metal pan?
Hi Heather, as long as it’s similarly sized, that will be fine! Metal will cook a little quicker than in glass :)
Hello! I have a 9in skillet do I have to double the recipe or let it be?
You’d want to probably triple for a 9-inch skillet because the area of a 9-inch compared to a 6-inch is almost three times greater. Otherwise, you’ll be left with a very thin cookie.