This Gluten-Free Chocolate Chip Skillet Cookie is incredibly delicious and easy to make. It’s best enjoyed right out of the oven with a dollop of vanilla ice cream on top! You can also adjust this recipe to make it dairy-free if that’s your thing!

Gluten-Free Chocolate Chip Skillet Cookie

What’s better than a warm chocolate chip cookie, fresh out of the oven! Well, I’d have to say it would be a chocolate chip skillet cookie… topped with vanilla ice cream. I love making this skillet cookie, especially when I’m craving dessert, but don’t want to deal with making individual cookies, because all you have to do is make the batter and spread it onto a cast iron skillet - then bake. EASY PEASY!

Can I Make This Skillet Cookie Dairy-Free?

You can absolutely make this skillet cookie dairy-free as well! All you need to do is substitute the Ghee for Coconut oil, and let me tell you that one adjustment tastes lovely! The coconut oil will add an additional sweetness without injecting an overwhelming coconut flavor into the overall skillet cookie.

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Ingredients

Almond Flour: I prefer Bob’s Red Mill Super Fine Almond Flour, but any fine Almond Flour will be great. I’ve used both the super fine and regular almond flour which makes the skillet cookie a bit grainy, but still delicious.

Baking Powder

Baking Soda

Sea Salt: Any sea salt will work, however something like Redmond Real Salt is a great option.

Almond Butter: You will want to use a plain-creamy almond butter that is well mixed. I use my homemade version which you can find here.

Egg: Room temperature, if time permits.

Ghee: If you don’t have Ghee, you can use butter. To make this skillet cookie dairy-free, you can use Coconut Oil.

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Maple Syrup: If possible, organic maple syrup with no additives is best.

Vanilla Extract

Cinnamon

Chocolate Chips: To keep this recipe refined sugar-free, you will want to use chocolate chips or a chocolate bar like Hu -their chocolate has no dairy, no GMOs, no emulsifiers, no lecithins, no gluten, no refined sugar, no cane sugar, AND no sugar alcohols. YAY! I love these Hu Gems.

Flakey Sea Salt: I like a little finishing salt on top to add that subtle hint in salt that pairs oh so well with chocolate! Maldon’s Sea Salt is my favorite.

Instructions

Preheat your oven to 350 degrees, and lightly grease an 8 inch cast iron skillet with ghee or coconut oil.
In a medium-sized bowl, add almond flour, baking powder, baking soda and sea salt. Whisk to combine.
In a larger bowl, add almond butter, egg, melted ghee, maple syrup, vanilla extract, and cinnamon. Mix to combine.
Add dry ingredients to the wet and stir with a spatula to combine.
Fold in just shy of ¾ cup chocolate chips. Reserve a small amount to top the skillet cookie with.
Spread the batter evenly on the cast iron skillet and press it down.
Top the cookie skillet with the remaining chocolate chips, then sprinkle flakey sea salt on top.
Place the cast iron skillet in the oven and bake for 18-22 minutes or until the top just starts to turn golden brown.
Allow the chocolate chip skillet cookie to cool for a few minutes, then top with your favorite (dairy or dairy-free) ice cream.

How to Serve

Serve this Gluten-Free Chocolate Chip Skillet Cookie straight out of the oven with a big scoop of ice cream on top! You can serve it family style right out of the skillet, or cut it into slices and serve.

How to Store

This Chocolate Chip Skillet Cookie lasts for up to one week in the fridge. Cut and store slices in a food storage container and re-heat or enjoy it cold.

Gluten-Free Chocolate Chip Skillet Cookie