This Paleo Apple Pie Snickerdoodle Skillet Cookie layers a chewy, fudgey skillet cookie with warm apple pie filling. Top with coconut milk ice cream and chopped pecans for a decadent yet healthy dessert! Gluten free, refined sugar free, dairy free.
Have you fallen hopelessly in love with your cast iron skillets yet? I have to say, it was love at first “fry” with the Lodge cast iron skillets I’ve had for 2 years now. And when I say “love”, I’m talking the kind of love that makes me spontaneously break out random cheesy love song lyrics.
I knew I loved you before I met you (skillet)…I think I dreamed you into life!
And I can’t fight this feeling anymore (skillet)…I’ve forgotten what I started fighting for!
Tell me how am I supposed to live without you (skillet?) Now that I’ve been lovin’ you so long?! Skillet?
Um, yeah. I totally just did that, you didn’t imagine it. Luckily my skillets are hanging in there like champs and I won’t have to live without them anytime soon. Even luckier for me (and all of us) – there’s never a shortage of cast iron skillets to purchase online or elsewhere.
If you’re looking to take the plunge – I highly recommend these! I cook everything in them – my breakfast hashes, fried eggs, plantain chips, burgers, chicken, meatballs – and now this flipping amazing snickerdoodle skillet cookie!
I’m not sure why I haven’t made a skillet cookie until now – you would think that a skillet cookie would have happened within the first week of owning my cast irons, but, no. It took two years! I’ve made cookie cupcakes and cookie cakes – no skillet cookie.
Mostly I think I’m decently intelligent (?) but this whole skillet cooking omission thing makes me question that. I guess it doesn’t matter. Better late than never –> TRUTH! Especially when it comes to baking. 
So, about this ridiculous apple pie snickerdoodle skillet cookie (it’s mouthful in every good sort of way.) It looks a little fancy at first glance, but it’s actually straightforward and easy to make.
Mix cookie dough ->spread in skillet -> put in oven -> make apple pie topping -> remove from oven -> top with yummy apples and other goodies if you’re inclined -> DEVOUR!
I know we can do this, and it will be amazing. I promise you’ll be singing love songs to your skillet afterwards, too. I’m forever yooooouuurs (skillet)…faithfully (skillet.)
Paleo Apple Pie Snickerdoodle Skillet Cookie
Paleo Apple Pie Snickerdoodle Skillet Cookie
Ingredients
For the Snickerdoodle Skillet Cookie:
- 1 egg
- 3/4 cup creamy almond butter
- 1 tbsp organic coconut oil
- 1/3 cup organic coconut palm sugar
- 1 tsp pure vanilla extract
- 1 cup blanched almond flour
- 1 tbsp coconut flour
- 1 tsp baking soda
- 1/2 tbsp apple pie spice
- 1/4 tsp cinnamon
- 1/8 tsp salt
For the Apple Pie Topping:
- 2 med/large apples peeled and cubed
- 1 tbsp organic coconut oil
- 2 tbsp almond or coconut milk or dairy free milk of choice - I used this
- 1 tbsp + 1 tsp organic coconut palm sugar
- 1 and 1/2 tsp apple pie spice
- 1 tsp fresh lemon juice
Optional toppings:
- Coconut milk ice cream -> My favorite!
- Chopped pecans
Instructions
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Preheat your oven to 350 and lightly grease an 8" oven proof skillet (I used this cast iron one) with coconut oil.*
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In a large bowl, whisk together the egg, almond butter, 1 tbsp coconut oil, coconut sugar, and vanilla. In a separate bowl, combine the almond flour, coconut flour, baking soda, spices and salt.
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Slowly add the dry mixture to the wet and mix until smooth and fully combined. Transfer the mixture to the greased skillet, scraping the bowl to get every drop.
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Bake in the preheated oven 12-15 minutes until the center is just set. Allow the skillet to sit stovetop for a bit while the apples finish.
For the Apple Pie Topping:
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Heat a large non-stick skillet over med heat and add the one tbsp coconut oil. Add the cubed apples to the skillet and cook, stirring until they soften.
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Add the coconut sugar, dairy free milk, and apple pie spice and stir to completely coat. Continue to cook, adjusting the heat if necessary to avoid the sugar from burning.
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Once soft and browned, add the lemon juice and stir to coat, then cook for another minute over low heat. You can taste the apples to decide if they have the right level of sweetness to suit your taste, and add a bit of coconut sugar or lemon juice to adjust the flavor.
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Remove from heat and allow the apple pie topping to cool a bit before spooning over the skillet cookie. Slice and serve warm with a scoop of coconut milk ice cream and chopped pecans if desired. Enjoy!
Recipe Notes
*If you don't have an ovenproof skillet, you can grease an 8" baking dish.
Nutrition
What I Used to Make My Paleo Apple Pie Snickerdoodle Skillet Cookie
Want more Paleo apple treats? Try one of these!
No-Bake Apple Cinnamon Cookies
Paleo Apple Recipes Around the Web:
Tell me!
Which of your kitchen tools/essentials are you singing love songs to lately?
Do you have loads of apples in your house right now?
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meredith (The Cookie ChRUNicles) says
September 25, 2016 at 6:45 amyum. love this. and I love my cast iron pans! I try to cook everything I can in the cast iron because everything cooks so well
Michele says
September 26, 2016 at 5:18 pmI know – seriously addicted!
Mel _OutRunCf says
September 25, 2016 at 7:39 amWow! Spectacular dessert! My blender is my favourite tool lately… End of smoothie season and beginning of fall soups! cast iron skillet sounds like a good investment! I’ll look into it!
rachel @ athletic avocado says
September 25, 2016 at 10:27 amLegit drooling over this! You make the best desserts!!! Pinned for later 🙂
Meghan@CleanEatsFastFeets says
September 25, 2016 at 1:08 pmSo now I have all those songs stuck in my head. Thanks for that. No seriously, I love music so I shall sing away.
My favorite cast iron skillet I got at an antique store for a song and a dance (pun intended).
Emily says
September 26, 2016 at 7:15 amThe fact that you can bake this in the pan and that it’s in the beloved cast iron pan is wonderful; I LOVE our cast iron pan, but I’ve never done a cookie in it; I guess that needs to change soon, hopefully!
Amanda @ .running with spoons. says
September 26, 2016 at 11:26 amI think my blender will always hold the #1 spot in my life. I have a cast iron skillet, but I think I used it to make -one- skillet cookie, and then never again 😆 I should bust it out, though, because this looks seriously GOOD.
Karly says
September 26, 2016 at 2:21 pmPaleo or not paleo, this just looks down right delicious! I need to try this ASAP!!!
Michele says
September 26, 2016 at 5:17 pmYou’ll love it 🙂
Ashley says
September 29, 2016 at 11:29 pmI made this for a dinner at my in-laws and WOW! It was a hit! I didn’t have coconut ice cream, so instead I made a coconut whip cream with it, which we drizzled over, so yummy! Thanks for sharing we are thinking of having this as a Paleo option for thanksgiving! Excited to try more of your recipes!
Michele says
October 2, 2016 at 5:59 pmWow that’s awesome! Thrilled you guys liked it!
Sherri says
October 7, 2016 at 2:59 pmAny one have a problem with this being dry and crumbly? Any tips or thoughts?
Michele says
October 7, 2016 at 8:08 pmIt’s possible the cookie was over-baked. Or that the coconut flour was slightly overmeasured. Also, different brands of almond butter sometimes will create a different texture. Try using a creamy, almost drippy almond butter, eliminating the coconut flour and baking until just set, not browned.
Donna says
March 6, 2017 at 6:29 pmOne of the best things I’ve ever made per my 5 year old. That says it all. I topped ours with vanilla and chocolate chip nice cream. Thanks for a super tasty recipe!
Michele says
March 9, 2017 at 10:48 amWow that’s great! Always even more thrilled to hear when young kids like my recipes, because we all know how important that is!
Cass-a-role says
September 13, 2018 at 10:39 amHow would you suggest cooking this for dessert for a dinner party? Want it to be fresh but don’t want to have to do everything when guests are here.