This chocolate chip cookie skillet is melt-in-your-mouth gooey, chewy, and absolutely delicious. Top with a scoop of ice cream and you have the perfect dessert. It’s made with almond flour, oat flour, peanut butter, and coconut sugar. Gluten-free and vegan!
Chocolate Chip Cookie Skillet
WARNING: This post contains graphic photos of the most insane chocolate chip cookie skillet that will make your mouth water and send you running to the kitchen to re-create it. Now that you’ve been warned, let’s get into the details.
If you love gooey chocolate chip cookies paired with creamy vanilla ice cream, this cookie skillet has your name all over it. The skillet will give you a crispy edge with an ooey-gooey middle that everyone will be swooning over.
What is a Cookie Skillet?
It’s nothing complicated and in my opinion, it’s actually easier to make than a whole batch of individual cookies. A cookie skillet is a giant cookie baked in a cast iron skillet. I love them because you get an even gooey-er (is that a word?) center, it’s spoonable, and it makes pairing with ice cream super much easier.
I think the best way to enjoy a cookie skillet is to eat it straight from the skillet with a few scoops of ice cream and spoons for everyone to share!
Ingredients You’ll Need for the Cookie Skillet:
- flax eggs – simply mix 2 Tbs ground flax with 6 Tbs water and let sit for 10 min. You can also sub for 2 regular eggs if you’re not vegan.
- coconut sugar – to keep things refined sugar-free we’re using coconut sugar instead of white sugar.
- cacao butter wafers – this will act like the oil or butter in the recipe. Navitas Organic Cacao Butter Wafers are decadent creamy, and cacao scented. They’ll add a hint of sweetness to the recipe too!
- creamy natural peanut butter – I used all-natural creamy peanut butter from Costco. The BEST in my opinion. Feel free to swap the peanut butter for a different nut or seed butter, if needed.
- vanilla extract – always necessary in any chocolate chip cookie recipe.
- fine blanched almond flour – make sure you grab almond flour and not almond meal! Almond flour keeps this cookie skillet nice and chewy.
- oat flour – you can use store-bought oat flour or make your own by grinding rolled oats in your blender.
- baking soda – to help the cookie rise a bit.
- salt – brings out all of the flavors in the cookie.
- chocolate chunks or semi-sweet chocolate chips – I like using Enjoy Life semi-sweet mega chunks or Enjoy Life dark chocolate chips but feel free to use your favorite brand of chocolate chips!
- vanilla ice cream: Optional, but highly recommended. Thank me later.
Enough rambling, grab a spoon and dig in.
Happy baking, friends!
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Chocolate Chip Cookie Skillet
Ingredients
- 2 flax eggs 2 Tbs ground flax + 6 Tbs water
- ½ cup coconut sugar
- ¼ cup Navitas Cacao Butter Wafers melted
- ½ cup creamy natural peanut butter
- 1 tsp vanilla extract
- 1 cup fine blanched almond flour
- 1 cup oat flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup chocolate chips or chunks, plus more for topping
Instructions
- Preheat oven to 350°F. Grease a 10 inch skillet or cast-iron pan with coconut or avocado oil.
- Make the flax eggs by mixing 2 Tbs ground flax and 6 Tbs water. Let sit for 10 minutes.
- Meanwhile, add coconut sugar, melted cacao butter, peanut butter, and vanilla extract to a medium mixing bowl and whisk until smooth and creamy.
- In another medium mixing bowl, combine almond flour, oat flour, baking soda and salt.
- Add the flax eggs to the wet ingredients and stir to combine.
- Add dry ingredients to wet ingredients and stir until fully combined.
- Add dough to your greased skillet and use a spatula to spread the cookie dough evenly.
- Bake for 16-18 minutes. The less time your cookie skillet bakes, the gooier it will be.
- Serve cookie skillet warm with a scoop of ice cream, if desired, but highly suggested!
