With just 6 ingredients, these easy Paleo Chocolate Chip Skillet cookies are great whenever a cookie craving strikes! They’re fudgier than regular cookies and completely gluten free, grain free, dairy free, and Paleo. Make in 2 small skillets or one big one, and top with coconut ice cream for skillet cookie sundaes!
My birthday recipe (and actual birthday) is here as promised! Ready for the truth guys? I’m ringing in this birthday sick with a respiratory infection – blah. I thought it was just going to be a mild cold/sore throat until a way-too-high-for-a-grown-up fever hit me hard and completely knocked me out.
Happily, as I’m writing this on Monday night (birthday-eve) I’m feeling human again thanks to a no-so-Paleo round of antibiotics. What’s left now is a cough and literally no voice. As in can’t-even-answer-the-phone-no-voice. If this sticks around for Halloween I might get in trouble for trying to scare the kids. Let’s just say it’s a good thing my job doesn’t actually require me to talk.
It’s also a good thing I prepared this birthday treat last week when I felt totally fine! Sort of a happy early birthday? Of course, this recipe is everything I look for in a birthday treat – easy, gluten free and Paleo, and serves a lot of people. The last one is key! My kids look forward to birthdays around here for two reasons – making cards (the cutest) and eating dessert.
It’s not as if they aren’t regularly getting dessert of course (Paleo or not, treats are treats!) but birthday treats are more fun. And, skillet cookies are more fun than regular cookies, in my opinion! Any time you get to top giant, fudgy, just-baked, warm chocolate chip cookies with vanilla ice cream and dig in, we are talking big-time fun.
So, aside from the fact that these cookies are baked in a skillet or two, what’s so great about them? Let me explain. I took one of my favorite basic cookie recipes from long ago – my chewy chocolate chip cranberry cookies – as a base, and made it denser, softer, chewier, and added more chocolate.
Since you’re baking these in skillets and not forming into balls, you can get away with going with a stickier cookie dough and packing in more chocolate chips! The result is cookie sundae perfection, promise.
When it comes to making these cookies, it could not be easier! You can use either two 6.5 inch skillets (this is what I did for photos) or one medium skillet of about 10 inches. Any oven proof skillet will work – it doesn’t necessarily need to be cast iron – although those are of course my favorites!
The recipe contains just 6 main ingredients that are pretty standard if your kitchen is stocked for Paleo baking. Sometimes you need a few extra ingredients to get the flavor and texture you want, and sometimes less is more. I hope you like these – let’s start baking!
Paleo Chocolate Chip Skillet Cookies
Easy Paleo Chocolate Chip Skillet Cookies
Ingredients
- 1 large egg + 1 egg yolk
- 2/3 cup organic coconut oil soft but still solid
- 2/3 cup organic coconut sugar
- 2 tsp pure vanilla extract
- 1 3/4 cups blanched almond flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 cup chopped dark chocolate or dark chocolate chips I used a combination*
- Optional - vanilla flavored coconut ice cream to top plus extra chopped dark chocolate**
Instructions
-
Preheat your oven to 350 degrees. Grease two 6.5 inch oven proof skillets (or one 9-10 inch skillet) lightly with coconut oil.
-
In a large bowl, whisk together the coconut oil and coconut sugar until smooth. Beat in the vanilla, egg and egg-yolk until fully combined and smooth.
-
In a separate bowl, combine the almond flour, salt, and baking soda. Add this mixture to the wet ingredients and beat until fully combined and a sticky dough forms.
-
Stir in the chopped chocolate/chocolate chips or a combination, then transfer the mixture to the skillet or skillets if using two.
-
Use a rubber spatula to scrape all the cookie dough from the bowl and spread it out evenly in the skillets to ensure even baking.
-
Bake in the preheated oven for about 15 minutes or until the middle is just set and the edges begin to turn golden brown***
-
Allow to cool a bit in the skillet(s) then top with ice cream if desired to serve. Enjoy!
Recipe Notes
*I used Enjoy Life Brand Dark Chocolate Morsels and Semi-Sweet Chunks
**I used Coconut Bliss vanilla ice cream
***The middle will be very soft and fudgy while still warm
****I recently scaled this recipe to better fit my 10 inch skillet!
What I Used to Make My Paleo Chocolate Chip Skillet Cookies:
Want more Paleo cookie recipe? Try one of these!
Chewy Chocolate Chip Cranberry Cookies
Ultimate Paleo Chocolate Chip Cookies
Chocolate Almond Butter Sandwich Cookies
Paleo Skillet Cookies on the Web:
Paleo Chocolate Chip Skillet Cookie
Paleo Chocolate Chip Skillet Cookie {Vegan Option}
Tell Me!
Have you ever been sick for your birthday? This might oddly be my first time.
What’s your ideal birthday cake/treat? I think I ask this every year 🙂
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i love skillet cookies! I am so sorry you are sick on your birthday. ugh, have a happy birthday though anyway xoxox. hope you are feeling better soon
Aw thank you! Still coughing but definitely getting there!
Michelle, I only have a 12″ cast iron skillet. Any advice on how much I should increase the recipe?
Thanks!
If you only have a 12″ cast iron skillet rather than the required size, I would consider increasing the recipe by 25-30%. This will assist to ensure that the contents in the bigger pan are equally divided and cooked correctly. Good luck in the kitchen!
Nice Post Useful Information ..!
HAPPY HAPPY BIRTHDAY!
I hope that you don’t have the URI (upper respiratory infection) that Alex had before we went to Denver. Or maybe you just need to be more proactive about it than he was! I think giant skillet cookies are just what the doctor ordered, no?
Might be something similar because the cough is really hanging in, plus I lost my voice completely but at least I’m feeling better with the meds!
i think this is just what the doctor ordered. eat up, rest up. HAPPY BDAY! YUM! <3
Thanks Linsday! With my throat a mess it’s been a lot of coconut ice cream – silver lining 😉
So I could make this for breakfast… RIGHT? 😉
It’s in a skillet, right?! lol 🙂
Really hope you feel better soon! And also hope your little ones don’t catch it! These cookies are so cute…! A small skillet makes everything look pretty lol
I’m currently fighting some sort of illness myself and hoping it doesn’t progress. I hope you feel better and have a happy birthday, Michele!
Oh no, feel better! And thanks 🙂
Blah for being sick on your birthday. But hopefully everything clears up enough for you to be able to celebrate on the weekend! And in the meantime, you can drown your sorrows in amazing skillet cookies. Totally don’t need a voice for that 😉
Happy Birthday!! xox
Let’s just say it’s been a huge excuse to basically drown in coconut ice cream!
Happy birthday! I hope you had a good day and feel better quickly!
Thanks Lisa definitely doing better!
I have a major sweet tooth so I’m positive that I will enjoy this! I love how it looks so moist and delicious!
Yes, fudgier than a regular cookie and a real treat with the ice cream 🙂
Cookies in skillet form are way better, and Happy Birthday. I hope you were recovered for it. Sickness is no fun, but especially on your birthday.
A BIG giant cookie for your birthday? That sounds like an amazing cure. :o) Comfort food right there. <3 i hope you're feeling better Michele!
Poor Michele- I hope you’ve improved and celebrated with gusto this weekend- Hope you had a fantastic birthday and these look amazing 🙂
Thanks Arman! Doing lots better, hope it stays that way for awhile!
I am allergic to almonds but this looks amazing! ,could I substitute the almond flour for coconut flour or another flour? Thank you!
I think coconut flour would be fine, however make sure you use about half of the amount, possibly even a bit less than half, since it’s so dense and a little goes a long way!
Are there other changes that should be made? I did this in 10” skillet with 1/2 amount coconut flour and baked at 350 starting for 15 mins and went up to 35 minutes and it never seemed to get done 🙁
Delicious!! I had perfected the art of a good chocolate chip cookie (with butter and refined sugar) over the years. This was my first paleo cookie and I made it tonight for my son’s 13th birthday. Everyone loved it! I ran out of coconut oil and subbed in a little ghee. Yuuumm! Paleo running momma’s recipes are a go to in my home!
Would it work in an 8″ skillet with a little longer baking time?
Yes definitely 🙂
Made it in a briwnie pan with cinnamon chips & almond extract & it turned out fantastic!
That sounds so yummy!
This is the third time I have made these excellent cookies! They are so easy and fast to make, and everyone loves them. One time I made them for a Birthday Cake/Cookie, and the other two times I made them to satisfy a sweet tooth. GREAT job, Michelle!
Yum!
I wonder if this would work in a 12in skillet? Would I need to change any amounts or cook time?
I really enjoyed this recipe. It worked great with Splenda brown sugar, real butter, and bittersweet chocolate chopped into bite sized pieces. It took about 8 extra minutes for the middle to be less jiggly, and for the edges and top to get lightly browned and crackly. Wish I could attach a picture of how pretty it turned out!
Where can I find the nutritional info from this recipe? Paleo Chocolate Chip Skillet Cookies
Hi, where can I find the 10 inch skillet version?
Hi! Have appreciated browsing some of the recipes on your blog! My husband is allergic to tree nuts, which seems to make healthy eating more challenging.:/ could I sub in coconut flour to this recipe and your other skillet cookie recipes? Thanks!
This was my first time baking with almond flour and I was so happy with house this turned out!! The cookie was light and fluffy and not too sweet. Definitely going to make this recipe again.
Thank you! My husband just recently had to go DF and GF- all he wanted for his birthday was a chocolate chip cookie cake and this was perfect! Our whole family loved it and my MIL asked for the recipe because she said it was the best chocolate chip cookie cake she had ever had. I just ordered your cookbook and I can’t wait to get it and try more things.
I totally agree with all these points.
I like the way you cook the food. very tasty and attractive.
wow! I like these cookies too. the chocolate flavor is so good sweet taste, I will try this cookie of Sunday, you are so nice instruction details, these cookies are good Ingredients.
I’ve made this recipe probably 100x, and finally leaving a review. I use a 12″ skillet for others who have asked. We make this skillet cookie every Saturday night and I have it memorized and have tried different variations that usually seem to work. The main thing I have consistently changed that I like better is 3/4 cup coconut sugar and only 1/2 (sometimes less) cup of coconut oil. I find it is a better texture that way! Thanks for the great recipe!
Can you substitute coconut sugar with honey? Would bake time and temp differ?
I like the way you cook the food. very tasty and attractive.
The texture of these is much more cake than cookie unfortunately.
This recipe looks so delicious! I can’t wait to try it out.
The pictures are really helpful for understanding the steps involved.
I love that this recipe is easy to follow, even for someone who is new to cooking.
The use of fresh ingredients really makes a difference in the flavor.
I appreciate the tips and tricks for making this recipe turn out perfectly.
I’m so glad I found this recipe, it’s perfect for a weeknight dinner.
The flavor combination in this dish is unique and delicious.
I love that this recipe is customizable to personal taste preferences.
The step-by-step instructions are very helpful for ensuring success.
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In a mixing bowl, combine the almond flour, coconut flour, baking soda, and salt. Mix well to ensure even distribution of ingredients.
Gradually add the wet ingredients to the dry ingredients and mix until a dough forms. Fold in the chocolate chips.
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This is mixing bowl, combine the almond flour, coconut etc that awesome recipe
Recipe
Would it work in an 5 skillet with a little longer baking time?
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