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This skillet chocolate chip cookie is major, deep-dish deliciousness! Oh, and it’s clean, paleo, and gluten-free!
Hi! I’m Nora and I’m thrilled to be here today providing the treats while Tiffany is busy with her exciting move! Normally, you can find me behind the site acleanbake.com (or on Instagram!), where I share lots of gluten-free, paleo-friendly, real food recipes that are delicious enough to share with everyone at the table.
Like Tiffany, and many of you, I’m sure, I’m also a busy working mom, so I have no choice but to create recipes that are easy to make from familiar ingredients, too.
And this recipe is no exception. My desert island food would definitely involve warm chocolate chip cookies, but sometimes I just don’t have the time to scoop and roll all of the batter into individual cookies. I know, I know, it sounds silly, but sometimes I have just minutes to make a full dinner, so rolling cookies seems like a luxury these days.
Instead, I save time and still satisfy my chocolate chip cookie cravings by cooking the whole batch in a cast iron skillet. Once it’s cooked, the inside stays soft and warm and is perfect to slice into sections or eat with a spoon.
Best of all, this skillet cookie has the crisp edges, ooey-gooey center, and pools of silky chocolate, you’d expect from a really, really good chocolate chip cookie. It’s definitely desert island-worthy.
Easy Ingredients For Chocolate Chip Cookies
The ingredient list is fairly simple, and the ingredients should be familiar if you don’t usually bake without grain flours. The base of the cookies is made from almond and coconut flour.
Best Almond Flour
When you’re buying your almond flour, look for a product that is extremely finely ground, and is blanched (the almond skins were removed prior to grinding), which you’ll recognize because the flour will be a consistent cream color without little brown flecks throughout it. It may be called almond meal; don’t worry about the label. I like Honeyville or Trader Joe’s brands.
Dairy-Free Cookies
These cookies are made dairy-free using coconut oil, but if you prefer to use melted grass-fed butter, you can substitute 1-to-1. Just make sure you’re using unsalted butter.
The recipe calls for both coconut sugar and maple syrup to sweeten the cookies and, yes, you do need both. But you can sub maple sugar for the coconut sugar and honey for the maple syrup if that’s what you have on hand.
Best Chocolate For Cookies
You can use whatever chocolate you have on hand. I chopped up some chocolate bars, but if chocolate chips are handy, use those instead. I like dairy-free Enjoy Life brand or coconut sugar-sweetened Hu brand chocolate for this skillet cookie.
Once you’ve gathered your ingredients, making this skillet cookie is a snap! Simply whisk together the dry ingredients and the wet ingredients, then combine and fold in the chocolate chips or chunks
If you’re jonesing for a rich, gooey chocolate chip cookie, but you don’t feel like doing all the scooping and rolling, this cookie is for you!
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More Healthy Cookie Recipes
- Chocolate Chip Cookies Recipe
- Peanut Butter Cookies Recipe
Clean Eating Skillet Chocolate Chip Cookie Recipe
Clean Eating Skillet Chocolate Chip Cookie
This deep dish cookie is gluten free and paleo. It's a delicious dessert made in a single pan!
4.50 from 2 votes
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Prep Time: 20 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 20 minutes minutes
Servings: 8 servings
Calories: 533kcal
Equipment
8" cast iron skillet
Ingredients
- 1 large egg
- ½ cup warm coconut oil (it must be in liquid state)
- ½ cup light-colored pure maple syrup
- ½ tsp. pure vanilla extract
- 1 ½ cups blanched almond flour
- ½ cup coconut sugar
- 6 tbsp. coconut flour
- ½ tsp. baking soda
- ¼ tsp. salt
- 1 ¼ cup dark chocolate chips (or chopped dark chocolate, plus more for garnish)
US Customary – Metric
Instructions
Preheat the oven to 350 degrees F.
Generously grease an 8” cast iron skillet and set aside.
In a large mixing bowl, whisk the egg, then whisk in the coconut oil, pure maple syrup, and vanilla extract. Set aside.
In a medium mixing bowl, whisk together the almond flour, coconut sugar, coconut flour, baking soda, and salt.
Pour the dry (flours, etc.) mixture into the large bowl and whisk to combine the wet and dry mixtures.
Fold in the chocolate chips.
Pour the batter into the prepared pan and top with a few extra chips or chunks.
Bake for 45-60 minutes until the edges are crisp and the center is slightly soft but not soggy.
Remove from the oven and either dig in with spoons immediately, or allow to cool before slicing (like a pie) and serving.
Store leftovers in an airtight container on the counter for up to 2 days (it will soften overnight), or in the freezer for up to three months. But, be aware, that the cookie is best fresh from the oven.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition
Serving: 1serving | Calories: 533kcal | Carbohydrates: 49g | Protein: 9g | Fat: 35g | Saturated Fat: 22g | Cholesterol: 27mg | Sodium: 229mg | Potassium: 233mg | Fiber: 7g | Sugar: 30g | Vitamin A: 40IU | Vitamin C: 0.2mg | Calcium: 155mg | Iron: 1.6mg
