Ooey gooey, warm and sweet — this gluten-free and dairy-free chocolate chip cookie skillet is everything you could want for a night in with your friends, partner or yourself! This warm and decadent treat bakes in a 6.5-inch cast iron skillet for a shareable and rustic feel. Top it off with some whipped cream or ice cream and you’re in for the perfect bite.

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Ingredient Notes:

Coconut Oil: I love baking with unrefined coconut oil because it adds moisture to baked goods and doesn’t affect the taste of whatever it is mixed into. You’ll want to fully melt your coconut oil before adding to the mixing bowl by microwaving it in 30-second increments until liquid.
Coconut Sugar: Coconut sugar adds sweetness to the cookie skillet and contributes mainly to that classic chocolate chip cookie taste we all love. Similarly to the coconut oil, you won’t have a cookie that tastes like coconut, so don’t worry if you’re not a coconut fan!
Egg: Mixing in one egg into the cookie dough helps bind everything together and helps the dough rise in the oven.
Vanilla Extract: The vanilla extract in this recipe is extremely important in my opinion. It adds great flavor and you can really taste it in the aftertaste of a bite of the cookie.
Almond Flour: Almond flour is a great gluten-free flour for baked goods. Be sure to used blanched almond flour! I haven’t tested any other flours for this recipe.
Kosher Salt: Salt is an important add-in to many baked goods and brings out the flavors of this cookie. I love salty things, so if you’re like me you can add a little bit of flaky Maldon salt on top!
Dairy Free Chocolate Chips: You can either use dairy free chocolate chips or a chopped up bar of dairy free chocolate for this recipe. I personally like the chunks of a chopped chocolate bar for this one because it makes for beautiful little pockets of chocolate.

Gluten-free Chocolate Chip Cookie Skillet

Recipe by Jenn Lueke

4.4 from 5 votes

Servings

–

servings

Prep time

minutes

Cook time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

1/3 cup coconut sugar
3 tablespoons coconut oil, melted
1 large egg
1 tablespoon vanilla extract
1 + 1/4 cups blanched almond flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup roughly chopped dairy-free chocolate (or chocolate chips)

Directions

Preheat the oven to 350 degrees F and grease a 6.5-inch cast iron skillet with coconut oil or butter.
In a mixing bowl, whisk together the coconut sugar and melted coconut oil until the sugar is fully absorbed by the oil. Whisk in the egg and vanilla until the mixture is uniform.
Add the almond flour, baking soda, and salt to the bowl and mix everything until combined. The dough should be relatively thick and sticky.
Fold in the chocolate chips, reserving some to top off the dough after putting it in the skillet. Transfer the dough to the skillet and press down to evenly disperse the mix. Top with extra chocolate chips and flaky salt (if desired).
Bake until the top of the cookie is golden brown and chocolate is melty, 17 to 20 minutes. For an extra gooey center, cook for closer to 17 minutes.
Let cool for at least 10 minutes before cutting and serving. Optionally top with whipped cream, ice cream or a caramel drizzle.

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