This fudgy double chocolate chip skillet cookie is easy to throw together and makes a fun, super chocolatey dessert that everyone will love! No one would ever guess this gooey delicious skillet cookie is actually healthy and made with real food ingredients! It’s gluten-free, vegan, paleo, and refined sugar free.
Since we’re days away from Mother’s Day, I’m sharing a recipe that’s an irresistible personal favorite. And I’ll bet there are lots of other moms who are with me on this one!
A fudgy, gooey, double chocolate chip skillet cookie! One that just happens to be made with real food ingredients but you’d really never know.
Skillet cookies are my weakness and the fudgier and gooier, the better!
Whether it’s my original paleo chocolate chip skillet cookies, fudgy chocolate skillet cake, coconut flour skillet cookie or banana chocolate chip skillet cookie, if I want something perfectly satisfying then it’s gonna be a skillet dessert. Preferably topped with a big scoop of coconut vanilla ice cream to really go for it!
What You Need to make this Double Chocolate Chip Skillet Cookie
This skillet cookie uses simple ingredients that you’ll likely already have on hand if you’ve done some paleo baking. Here’s what you’ll need to prepare the cookie:
- ground flaxseed + water (for the flax “eggs”)
- blanched almond flour
- raw cacao powder or unsweetened cocoa powder
- baking soda
- fine sea salt
- coconut oil
- smooth almond butter
- pure maple syrup or raw honey
- coconut sugar
- pure vanilla extract
- dark chocolate chips, chopped dark chocolate, or Hu Kitchen Gems
How To Make The Skillet Cookie:
Prepare the flaxseed eggs first. Mix 2 tablespoons of flaxseed meal with 6 tablespoons of water and let the mixture sit for 10 minutes.
Preheat your oven to 350° F and lightly grease a 9” or 10” cast iron, or any oven proof skillet with coconut oil.
In a medium bowl, combine the almond flour, cacao powder, baking soda and salt. In a separate large bowl, whisk together the coconut oil, almond butter, maple syrup, coconut sugar and vanilla until smooth. Then, whisk in the flaxseed eggs until smooth.
Add the dry mixture to the wet and stir until well combined. Fold in the chocolate chips, chunks, or chopped chocolate, saving some to sprinkle on top.
Transfer the dough to the prepared skillet or pan and sprinkle the remaining chocolate on top. Bake in the preheated oven for 20-25 minutes or until just set in the center. Remove and allow to cool for abut 20 minutes, then serve warm with coconut vanilla ice cream, if desired.
You can also allow the cookie to fully cool and then cut into slices. Store leftovers covered at room temperature for the first day, then store covered in the refrigerator for up to 5 days.
Can I Make this Recipe if I Don’t Have an Oven Proof Skillet?
Yes! Even if you don’t have an ovenproof skillet, or the right size skillet, you can still make this recipe.
A 9” metal baking pan will work well – either square or round. Line it with parchment paper or simply grease it with coconut oil.
You can also make this skillet cookie in two 5-6″ skillets OR a 10″ skillet. The baking time will need to be adjusted if you’re using a different size skillet. Watch to see that the middle of the cookie is just set.
Overbaking will lead to a drier cookie, so when in doubt use a shorter baking time! Since the recipe contains no eggs, there’s no need to worry that it’s not totally cooked through!
Can I Sub in Real Eggs for The Flax Eggs?
If you don’t stick to a vegan diet and/or don’t have an egg sensitivity, you can also make this skillet cookie using real eggs.
Sub in 1 egg + 1 yolk for the 2 flaxseed eggs. The yolk only adds the moisture you need while keeping the skillet cookie dense and fudgy.
I hope you’re ready for a rich and gooey chocolate treat that’s sure to become a family favorite! Grab your favorite skillet and preheat your oven because it’s time to bake – let’s go!
Double Chocolate Chip Skillet Cookie {Paleo, Vegan}
Double Chocolate Chip Skillet Cookie {Paleo, Vegan}
Ingredients
- 2 flax eggs 2 Tbsp ground flaxseed mixed with 6 Tbsp water, allowed to sit for 10-15 mins
- 1 cup blanched almond flour
- 2/3 cup raw cacao powder or unsweetened cocoa powder, sifted
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup coconut oil refined, melted
- 1/3 cup smooth almond butter stirred, if needed
- 1/3 cup pure maple syrup or raw honey
- 1/3 cup coconut sugar or maple sugar
- 1 tsp pure vanilla extract
- 1 cup dark chocolate chips chopped dark chocolate, or Hu Kitchen Gems
Instructions
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Prepare the flaxseed eggs as described above. Preheat your oven to 350° F and lightly grease a 9” or 10” cast iron, or any oven proof skillet with coconut oil*
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In a medium bowl, combine the almond flour, cacao powder, baking soda and salt. In a separate large bowl, whisk together the coconut oil, almond butter, maple syrup, coconut sugar and vanilla until smooth. Then, whisk in the flaxseed eggs until smooth.
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Add the dry mixture to the wet and stir until well combined. Fold in the chocolate chips, chunks, or chopped chocolate, saving some to sprinkle on top.
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Transfer the dough to the prepared skillet or pan and sprinkle the remaining chocolate on top. Bake in the preheated oven for 20-25 minutes or until just set in the center. Remove and allow to cool for abut 20 minutes, then serve warm with coconut vanilla ice cream, if desired.
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You can also allow the cookie to fully cool and then cut into slices. Store leftovers covered at room temperature for the first day, then store covered in the refrigerator for up to 5 days. Enjoy!
Recipe Notes
*alternatively, you can use 2 5-6” skillets, or a 9” metal baking pan. If using a 10” skillet, you may need to reduce the baking time
Nutrition
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Want More Egg-Free Paleo Dessert Recipes? Try One of These!
Banana Chocolate Chip Skillet Cookie
Best Chewy Chocolate Chip Cookies
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Can I use two eggs in place of the flax eggs?
Made these for dessert after lunch. A big hit, all 10 of us enjoyed! Thank you. Used 1 egg and 1 egg yolk instead of flax egg.
Love all the recioes
Thank you so much for your blog. I can’t count how many times I’ve done some of your recipes and it was a big hit. Plus my kids get to ask if this is healthy and I can confidently say yes! Every recipe that you deliver in my inbox I want to do it lol.
Your pictures are amazing as well as your content. I just saw your new book coming up. Even though you put so much free content on your blog and honestly it would take me years to make all the recipes you’ve shared so far, I want to buy it to thank you for all your work and for giving us great recipes at no cost.
Keep up the good work. We need good Paleo bloggers like you.
These all taste so good when I make them! Thanks!
This is amazing! My kids loved it as well.
This is awsome, my kids loved it so much!! Treasure at Tampines
Delicious the flax eggs provide the perfect chewy texture and it tastes exactly like a normal unhealthy brownie if not better. Thank you for the awesome recipe!?
Could I use cassava or more of tapioca instead of almond. Have a nut allergy
Over the course of the pandemic I must have made this recipe 15 times. I’m so grateful for this blog! Just wanted to pop in and say so.
Ps. Sometimes I use 2 eggs instead of flax seeds or cashew instead of almond butter. Never an issue.
Thank you Michele!!!!!
This came out great, so decadent and rich! Since I’m diabetic, I subbed sugar free maple syrup, Swerve sweetener and Lily’s chocolate chips. Really good.
This is amazing! My kids loved it as well. I will try it
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Thank you for providing this information. I am delighted to come on this fantastic article.
It looks great, I really like it! Thanks for your recipe.
To make a cookie skillet, all you need to do is prepare the batter and press it into a skillet rather than rolling out 1 to 2 dozen cookie balls and likely making them in batches. I’m done now.