Easy vegan and grain-free skillet cookie made with almond butter, almond flour, and naturally sweetened with coconut sugar and paleo chocolate chips.
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.
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!
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!
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.
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XO Lauren
Chocolate Chip Almond Butter Skillet Cookie
- Prep Time: 15 mins
- Cook Time: 22 mins
- Total Time: 37 minutes
- Yield: 8-12 servings
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
- Preheat oven to 350ºF and grease a small 6″ cast iron skillet with oil. Set aside.
- 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.
- Add almond flour, baking powder, and Himalayan sea salt and stir together until well combined. Fold in chocolate gems.
- Transfer cookie dough into the grease skillet, smoothing out into an even layer. Top with more chocolate gems, pressing them slightly into dough.
- Bake for 20-22 minutes, until edges are slightly browned and the center is firm to the touch.
- 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
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!
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!
★★★★★
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
It looks sooo yummy! Do you think I could use the same recipe to bake “normal” cookies?
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
★★★★★
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!
Hi Olivia!
Thank you so much for your comment! I’m so glad you and the family are enjoying it. 🙂
XOXO Lauren
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??
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
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
★★★★★
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
I’ve been dreaming about this recipe since I made it last week and must do it again now! Thank you thank you!
★★★★★
Laura!!! So glad you made this twice!!! Thank you so much for the comment <3
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?
Hi Mallory,
Yes, this will work with a “real” egg! Let me know what you think!
XOXO,
Lauren
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!
2 tablespoons of maple syrup instead of the coconut sugar***
Can I substitute Erythritol or sugar free syrup in place of the coconut sugar?
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