Something magical happened the other day. Oh my lady. I was craving chocolate chip cookies hard. Not just any cookies. THESE perfectly chewy chocolate chips cookies. Well…
I didn’t want to wait for the batches of cookies. I just wanted to face plant into a giant cookie and then chug some milk and repeat the process. You feel me? So I decided to throw all the ingredients into a skillet and you guys. You guys.
THIS COOKIE SKILLET is the best thing I have ever made. Ever ever ever. I know it sounds all dramatic and whatnot, but it’s not. It’s the truth. It’s crisp along the edges. It’s gooey in the center. You can even undercook it to make it really knock that whole warm, gooey cookie dough vibe out of the park.
I’m a cookie connoisseur. I’ve said it before. I’ll say it again. I am very particular about how I like my cookies. I have certain requirements… certain standards. As soon as my first bite I knew that this cookie skillet. This crispy, gooey, perfect cookie skillet would be the new bar that I hold every cookie thereafter to. I mean, just look at that spoonful…
ALL the heart eye and drool face emojis for that one. Plus, you can whip it up in less than 20 minutes. It’s a dream. truly. So do yourself a favor and make this cookie skillet. I’m not lying. It will change your life.
So let’s make the most amazing Paleo Chocolate Chip Cookie Skillet of your life!!
Whisk together the egg, vanilla, coconut sugar, and ghee. Add the almond flour, baking soda, and sea salt.
Fold in the chocolate chips, reserving a few for sprinkling on top.
Spread the cookie dough out across a small, oven-proof non-stick skillet. Press it down flat and smooth it out. Sprinkle the additional chips on top.
Bake for 12 minutes.
The BEST Chocolate Chip Cookie Skillet ever!! It’s paleo, gluten free, and dairy free! I love the crisp edges and gooey center! You’ll be obsessed!!
- 1 egg (can sub for a flax egg)
- 1 teaspoon vanilla extract
- 1/2 cup coconut sugar
- 1/2 cup ghee (butter or refined coconut oil also works)
- 1 1/2 cup blanched almond flour
- 1/2 teaspoon baking soda
- couple pinches sea salt
- 1/2 cup dark chocolate chips
- Preheat oven to 350F.
- Whisk together the egg, vanilla, coconut sugar, and ghee.
- Add the almond flour, baking soda, and sea salt.
- Whisk until combined.
- Fold in the chocolate chips, reserving a few for sprinkling on top.
- Spread the cookie dough out across a small, oven-proof non-stick skillet.
- Press it down flat and smooth it out.
- Sprinkle the additional chips on top.
- Bake for 12 – 15 minutes.
Serving: Calories 232; Fat 17.9g (Sat 9.5g); Protein 1.6g; Carb 18.5g (net carb 17.6g); Fiber 0.6g; Sodium 10mg
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