Loaded with chocolate and baked until gooey—this skillet cookie is simple to make and perfect for sharing. Top with your favorite ice cream for the ultimate indulgence.
Pizookie, deep-dish cookie, cast-iron cookie—call it what you like. This almond butter chocolate chip skillet cookie is a favorite: crisp, lightly toasted edges with a fudgy, gooey center packed with chocolate chips. Serve it warm from the oven with a scoop of ice cream for an unforgettable dessert. It’s naturally gluten free and made without butter or oil, using wholesome ingredients that still feel rich and indulgent.
It was our Valentine’s Day dessert this year, and it went over so well—especially with anyone who loves sweets.
Ingredients For Your Skillet Cookie
- Almond flour: Use super-fine almond flour (not almond meal) for the best texture—its finer consistency mimics regular flour when baked.
- Almond butter: Use the “drippy” variety so it blends easily. If yours is thick, warm it briefly in the microwave to soften.
- Coconut sugar: Can be swapped for brown sugar or white sugar if preferred.
- Eggs: You’ll need 2 eggs.
- Vanilla: Essential for a classic chocolate chip flavor.
- Salt: ½ teaspoon to enhance the flavors.
- Baking powder: Helps the skillet cookie rise and gives it that slightly airy, gooey center.
- Chocolate chips: Milk, semi-sweet or dark chips all work—mixing milk and dark gives a balanced sweetness. Measure liberally to your taste.
How To Make A Chocolate Chip Skillet Cookie
1. Preheat: Set the oven to 350°F (175°C). Spray an 8-inch cast iron skillet (or an 8-inch round baking dish) with cooking spray.
2. Make the dough: In a bowl whisk together the almond flour, coconut sugar, baking powder and salt. In a larger bowl, stir the eggs, almond butter and vanilla until smooth. Add the dry mixture and the chocolate chips to the wet ingredients and fold until just combined—the dough will be thick.
3. Bake: Press the dough evenly into the prepared skillet and sprinkle a few extra chocolate chips on top. Bake 18–20 minutes. The cookie is best when the center remains slightly underbaked for a gooey texture.
4. Serve: Let the skillet cool a few minutes, then top with ice cream and a flake of sea salt if you like. Slice or scoop straight from the skillet and enjoy.
Psst— a sprinkle of flaky sea salt after baking takes this over the top.
This skillet cookie is ideal for Valentine’s Day, a cozy date night, or any time you want an easy dessert for a crowd. It’s quick, simple, and best served warm.
Variations
Customize your mix-ins—chocolate chips don’t have to do all the work. Try any of these:
- M&M’s
- Chopped Reese’s
- Reese’s Pieces
- Peanut butter chips
- Chopped nuts (walnuts, pecans, almonds)
- Dried cranberries
- Sprinkles
Or pair with a flavored ice cream: fudge swirl, chocolate chip, peanut butter cup, or even white chocolate raspberry for a bright twist.
Storing & Reheating
To store: Keep leftovers in an airtight container at room temperature for 1–2 days, or refrigerate for up to one week.
To reheat: Warm the skillet cookie in an oven-safe dish or skillet at 325°F for 5–6 minutes, or until heated through. Top with ice cream after reheating.
Make-ahead: Dough can be prepared 1–2 days ahead and refrigerated. When ready to bake, press into the skillet, add extra chips on top, and bake as directed.
FAQs
- How do I know when the skillet cookie is done? The edges should be lightly browned while the center remains slightly gooey. Residual heat from the skillet will continue to cook the center. If you prefer, insert a toothpick—if it comes out mostly clean, it’s done.
- I don’t have cast iron—what else can I use? An 8×8-inch square baking dish or an 8-inch round pan works well as a substitute.
Why you’ll love this cast iron chocolate chip skillet cookie
- Perfect for sharing: No need to bake many small cookies—slice or scoop straight from the skillet.
- A healthier dessert option: No flour, no butter, and no added oil—this version uses wholesome ingredients while remaining rich and satisfying.
- Endless customization: Swap in colored M&M’s for holidays, add chopped Reese’s for peanut butter lovers, or mix in nuts and dried fruit.
Need it gluten free? It already is.
Need it dairy free? Use dairy-free chocolate chips.
More dessert recipes you might like:
- S’mores Skillet Dip
- Baked Nectarines with Cinnamon Honey Sauce
- Peanut Butter Rice Krispie Ice Cream Sandwiches
- Chocolate Chip Butternut Squash Brownies
If you try this recipe, tag the creator on Instagram and leave a comment—sharing your version is encouraged.
Almond Butter Chocolate Chip Skillet Cookie
Ingredients
- 1½ cups almond flour
- ¾ cup almond butter (use the “drippy” kind)*
- ¾ cup coconut sugar (can be replaced with brown sugar or white sugar)
- 2 eggs
- 1 tsp vanilla
- 1½ tsp baking powder
- ½ tsp salt
- ¾ cup chocolate chips (milk, semi-sweet or dark)
Instructions
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Preheat oven to 350°F and spray an 8-inch cast iron skillet or an 8-inch round baking dish with cooking spray.
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Whisk almond flour, coconut sugar, baking powder and salt together in a bowl and set aside.
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In a larger bowl, mix eggs, almond butter and vanilla until smooth. Add the dry ingredients and chocolate chips to the wet mixture and stir until just combined—the dough will be thick.
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Press the dough into the prepared skillet, sprinkle extra chocolate chips on top, and bake 18–20 minutes. The center should remain slightly gooey for the best texture.
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Allow to cool briefly, then serve warm with ice cream.
Notes
A mix of milk and dark chocolate chips creates a balanced sweetness.