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You are here: Home / Sweets & Treats / Chocolate Chip Almond Butter Skillet Cookie

Chocolate Chip Almond Butter Skillet Cookie

By Flora & Vino 20 Comments

Jump to Recipe·Print Recipe

Easy vegan and grain-free skillet cookie made with almond butter, almond flour, and naturally sweetened with coconut sugar and paleo chocolate chips.

Chocolate Chip Almond Butter Skillet Cookie by Flora & Vino

Remember when I said to wake me up when September ends?

Well, it’s September 30th and I still feel like snoozing.

That being said, I think (read: hope) that things will calm down a bit here in October.

I remember looking ahead to September on my giant office wall calendar, snorting at the idea of that blue cursive ink scrawled across dates coming to fruition.

But it did.

In September, I moved my life, my business, and my fridge, started yoga teacher training, traveled for a trade show, and somehow lived to tell about it.

And here I am, tired, and ready for dessert.

This Chocolate Chip Almond Butter Skillet Cookie is vegan, paleo, and grain-free without any added oils or refined sugars!

You just need 6 ingredients, a small caste iron skillet, and a love for gooey cookies.

Do you use a cast-iron skillet?

I have a few but don’t normally use them much on a regular basis.

Something about the whole rubbing with oil-thing always felt like a lot of work.

Well, I have an itty-bitty 6″ skillet that, in fact, has never been used.

Until today.

It’s the perfect size to make a small but mighty skillet cookie that’s, well, actually healthy.

If you don’t have a cast iron skillet, try subbing a pyrex pie dish or a pan of similar size for like results.

Hu Kitchen Chocolate Gems

So, what makes up a giant good-for-you cookie?

I’m so glad you asked.

Here’s what you need to make yours:

  • flax egg (acts as binding agent) 
  • nut or seed butter (I used almond butter)
  • unrefined coconut sugar
  • almond flour 
  • baking powder
  • Hu Kitchen Gems

Almond butter keeps the recipe oil-free, while almond flour keeps things grain and gluten-free.

This deep dish cookie is lightly sweetened with coconut sugar and plenty of paleo chocolate chunks!

Chocolate Chip Almond Butter Skillet Cookie dough

Enjoy this Chocolate Chip Almond Butter Skillet Cookie as a decadent dessert that is whole foods based.

I don’t often get recipes right on the first try, but this Chocolate Chip Almond Butter Skillet Cookie is the exception.

Somehow I managed to get the proportions just right on take number one.

When it emerged from the oven, bubbling chocolate and chocolate-y sweet, I knew it was a blog winner.

The cookie itself is fudgy and moist and perfect for sectioning off for a sweet treat.

This was later re-confirmed by its deliciousness paired with dairy-free vanilla coconut ice cream.

You can grab a spoon and dig in or slice the cookie into pie-like shapes for more structure.

Enjoy!

Chocolate Chip Almond Butter Skillet Cookie by Flora & Vino

If you make this Chocolate Chip Almond Butter Skillet Cookie, let me know! I’d love to hear what you think of it!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums. 

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipe like this one to make later.

Want more easy skillet cookies? Check out my Sweet Potato Breakfast Skillet Cookie.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

Chocolate Chip Almond Butter Skillet Cookie by Flora & Vino

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Chocolate Chip Almond Butter Skillet Cookie


★★★★★

4.8 from 5 reviews

  • Author: Flora & Vino
  • Prep Time: 15 mins
  • Cook Time: 22 mins
  • Total Time: 37 minutes
  • Yield: 8-12 servings
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Description

Easy vegan and grain-free skillet cookie made with almond butter, almond flour, and naturally sweetened with coconut sugar and paleo chocolate chips.


Ingredients

  • 1 flax egg (1 TBSP ground flaxseed meal + 3 TBSP filtered water)
  • 1/2 cup nut or seed butter (I used almond butter)
  • 1/4 cup coconut sugar
  • 1 cup almond flour 
  • 1/2 tsp baking powder
  • pinch of Himalayan sea salt
  • 4 oz. Hu Kitchen Gems

Instructions

  1. Preheat oven to 350ºF and grease a small 6″ cast iron skillet with oil. Set aside.
  2. In a medium bowl, mix up your flax egg and allow to sit and gel for 5 minutes. Add in the almond butter and coconut sugar and mix well.
  3. Add almond flour, baking powder, and Himalayan sea salt and stir together until well combined. Fold in chocolate gems.
  4. Transfer cookie dough into the grease skillet, smoothing out into an even layer. Top with more chocolate gems, pressing them slightly into dough.
  5. Bake for 20-22 minutes, until edges are slightly browned and the center is firm to the touch.
  6. Allow skillet cookie to cool for 10 minutes before topping with favorite dairy-free ice cream.
  • Category: Dessert
  • Method: Oven-Bake
  • Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free

Did you make this recipe?

Tag @flora_and_vino on Instagram and hashtag it #floraandvino

This post is brought to you by Hu Kitchen, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!

 

Filed Under: All Food Recipes, Gluten-Free, Grain-Free, Oil-Free, Refined Sugar-Free, Sweets & Treats

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Reader Interactions

Comments

  1. Katie

    October 1, 2019 at 8:05 pm

    I’m sick and was too lazy to stop at the store for cookies because I knew I had the ingredients to make this at home. Came out really really good and took no time at all to mix/press into the skillet! Crusty on the top and bottom but super gooey and perfect on the inside. It is very filling from the almond flour/butter so I was totally satisfied after only eating a portion of the skillet – which in my opinion is much better than eating a whole box of refined cookies and feeling a mix of sickness/remaining unsatisfaction. Will definitely make again!

    ★★★★★

    Reply
    • Flora & Vino

      October 2, 2019 at 1:14 pm

      Hi Katie! Oh no, I’m so sorry you’re sick but glad that hopefully this skillet cookie made you feel better?! So glad it worked out well for you and can’t wait for you to try it again! 🙂

      XOXO Lauren

      Reply
  2. Eluney

    November 2, 2019 at 1:59 pm

    It looks sooo yummy! Do you think I could use the same recipe to bake “normal” cookies?

    Reply
    • Flora & Vino

      November 5, 2019 at 4:47 pm

      Hi Eluney!

      I haven’t tested this but it’s worth a shot! I would decrease the bake time and watch the cookies closely! Let me know how they turn out!

      XOXO Lauren

      ★★★★★

      Reply
  3. Olivia

    November 15, 2019 at 11:27 pm

    Hi Lauren,

    Just wanted to let you know I’ve made this cookie three times now and my whole family loves it! Thanks for posting the recipe on the blog!

    Reply
    • Flora & Vino

      November 16, 2019 at 10:29 pm

      Hi Olivia!

      Thank you so much for your comment! I’m so glad you and the family are enjoying it. 🙂

      XOXO Lauren

      Reply
  4. Deanna

    December 10, 2019 at 6:24 pm

    Hi! So do you think if I double the recipe I can bake it in a regular cast iron? I don’t have this cute tiny one! About how long do you think I’d bake it??

    Reply
    • Flora & Vino

      December 12, 2019 at 9:34 pm

      Hi Deanna,

      Yes, I think you could try doubling the recipe and using a larger cast iron– I recommend starting with the suggested bake time and check, then add more as needed until the edges are browned. Let me know how it goes!

      XOXO Lauren

      Reply
  5. Mark

    January 12, 2020 at 12:45 pm

    Hi Lauren,
    I had a sweet tooth and saw this recipe and had to make it. I used an 8 inch pan and just increased the recipe measurements a little. Turned out great, really enjoyed the cookie.
    Thanks again

    ★★★★★

    Reply
    • Flora & Vino

      January 13, 2020 at 4:02 pm

      Hey Mark,

      Thanks a bunch for the comment and review! So glad this worked well with an 8-inch pan! 😀 It’s magic!

      XOXO Lauren

      Reply
  6. Laura

    January 17, 2020 at 3:05 pm

    I’ve been dreaming about this recipe since I made it last week and must do it again now! Thank you thank you!

    ★★★★★

    Reply
    • Flora & Vino

      January 18, 2020 at 11:23 pm

      Laura!!! So glad you made this twice!!! Thank you so much for the comment <3

      Reply
  7. Mallory

    February 11, 2020 at 5:37 pm

    Very excited to try this recipe! I am Paleo, but not Vegan. Do you think the recipe would work the same with a real egg rather than flax egg?

    Reply
    • Flora & Vino

      February 12, 2020 at 3:16 pm

      Hi Mallory,

      Yes, this will work with a “real” egg! Let me know what you think!

      XOXO,
      Lauren

      Reply
  8. Teresa

    May 20, 2020 at 11:13 pm

    Came out so good! I used a real egg and a tsp of ground flax seed and used 2 tablespoons of maple syrup. Didn’t expect it to come out so well, i’ll be making these again! Thank you!

    Reply
    • Teresa

      May 20, 2020 at 11:15 pm

      2 tablespoons of maple syrup instead of the coconut sugar***

      Reply
  9. Lin

    July 27, 2020 at 10:24 am

    Can I substitute Erythritol or sugar free syrup in place of the coconut sugar?

    Reply
    • Flora & Vino

      July 30, 2020 at 9:28 pm

      Hi Lin,

      I haven’t tested this so I can’t say for sure. I would recommend using a dry sugar for the best result. Let me know how it turns out!

      XOXO Lauren

      Reply
  10. Jennifer Birkel

    August 31, 2020 at 10:12 pm

    I made both this and the “Giant Almond Flour Chocolate Chip Cookie” and really preferred this one! Thank you for sharing your recipes-

    ★★★★

    Reply
    • Flora & Vino

      September 3, 2020 at 10:01 pm

      Hi Jennifer,

      I’m so glad you enjoyed them! Thank you for making them!

      XOXO Lauren

      Reply

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Hi, I'm Lauren!
You can find me in the kitchen making healthy and creative plant-based dishes with whole foods, on my yoga mat stretching it out, or curled up with a good book and a glass of red. Searching for balanced living in an unbalanced world. I live it, eat it, drink it, write it, photograph it, and share it all here.

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