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11.29.17

Paleo Chocolate Chip Gingerbread Skillet Cookie

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This fudgy gingerbread chocolate chip skillet cookie is out-of-this-world delicious.   Made with coconut flour and almond butter for the perfect dense, chewy texture, spiced just right and sweetened with coconut sugar and molasses.  Coconut vanilla ice cream and dairy-free salted caramel to top makes this dessert perfectly decadent for the holidays or anytime!

two chocolate chip cookie skillets with scoops of white ice cream and caramel drizzle

I almost gave up on this gingerbread skillet cookie.   You see, I had my heart set on this skillet cookie being nut free, in addition to Paleo.

I figured that I could base the recipe on my coconut flour chocolate chip cookies, and we’d all ride off into the sunset baking the most delicious, fudgy, gooey, nut-free gingerbread skillet cookie in the history of all skillet cookies.

But, um, no.  Instead, I baked 3 nut free skillet cookies that just didn’t make the cut.  I decided to try adding some almond butter, and we finally had a winner!

two cast iron skillets filled with baked cookie from edge to edge studded with chocolate chips

The Best Nut-Free Replacement for Almond Butter

The good news for those of you who need to be nut free though, is that sunflower seed butter can be used here as well to get the same texture.

Beware of sunflower seed butter turning the inside green after baking/cooling though – it’s a chemical reaction with the baking soda – and it’s totally safe – just weird looking.

Ingredients needed for this Paleo Chocolate Chip Gingerbread Cookie Skillet

Dark chocolate and a mixture of spices combine to give this skillet cookie the most festive and delicious gingerbread flavor. Here’s a list of the ingredients you’ll need:

  • A whole egg PLUS an extra egg yolk
  • Coconut sugar
  • Molasses
  • Almond butter
  • Coconut oil
  • Vanilla extract
  • Coconut flour & tapioca flour
  • Baking soda
  • Salt
  • Cinnamon, ginger, & allspice
  • Dark chocolate chips

two chocolate chip cookies skillets with scoops of white ice cream

I originally wasn’t sure I liked the idea of chocolate with gingerbread, until it dawned on me that I made these gingerbread chocolate truffles last year that were ridiculously good!  The chocolate adds a nice gooey, fudgy texture to the middle of this skillet cookie that takes it to the next level, if you ask me.

As it turns out, gingerbread + chocolate really do belong together, and I’m so sorry I ever doubted it!  Dynamic duo for the holidays – heck yes!!

How do you make cookies in a cast iron skillet?

Skillet cookies are some of my favorite things to bake! They’re really quite easy and require minimal effort. Here’s what you’ll need to do to make this tasty Paleo chocolate chip gingerbread skillet cookie:

  1. The first thing you’ll want to do is lightly grease your cast iron skillet with coconut oil. This recipe makes enough cookie dough for one 9-10 inch skillet or two small 6-inch skillets.
  2. Next, use an electric mixer to combine the wet ingredients and coconut sugar in a large bowl.
  3. Then, combine the dry ingredients in another bowl, and add them to the wet mixture a little at a time until thoroughly mixed.
  4. Now, turn your mixer off and stir in the chocolate chips. I like to keep a handful or so to sprinkle on top right before baking.
  5. Spread the cookie dough in your skillet(s) and top with the remaining chocolate chips, then bake at 350 degrees until the dough is set and the top is golden brown.
  6. Finally, serve with ice cream and caramel sauce and dig in!

brown cookies in cast iron skillets with white ice cream and caramel drizzle on top and two silver spoons apiece stuck into the cookies

How do you know when cookies are done?

This skillet cookie bakes REALLY fast – especially when you use 2 smaller skillets like I did – so be sure to watch for doneness so you get that nice gooey middle!

It’s ready when the sides puff up and the middle appear just set – about 14 minutes for small skillets and 15-18 for a larger one.

How long does it take to make a skillet cookie?

Between the quick baking time and the fact that you SHOULD serve this warm (no patience necessary!) you can be devouring this dessert within about 30 minutes from the time you start!

And the best part is you don’t have that annoying “don’t touch while they cool” issue that comes with baking regular cookies or bars!

close up view of a chocolate chip cookie in a black skillet with white ice cream and caramel drizzle, and a spoon digging into the cookie

In addition to that actual cookie, I had to decide on serving toppings.  Again, toppings are just another factor taking this skillet cookie up a notch!

I went with coconut vanilla ice cream and my salted caramel sauce – which you might’ve noticed I’ve been using a whole lot lately!  If you haven’t tried it yet – now is the time – and if you have, then now’s the time to make it yet again.

Are you guys ready to get cozy with your skillet?!  Get the oven preheated and let’s BAKE this chocolate chip gingerbread skillet cookie!

Paleo Chocolate Chip Gingerbread Skillet Cookie

two black cast iron skillets with chocolate chip cookies topped with white ice cream scoops and caramel drizzled over top

Chocolate Chip Gingerbread Skillet Cookie

This fudgy gingerbread chocolate chip skillet cookie is out-of-this-world delicious.   Made with coconut flour and almond butter for the perfect dense, chewy texture, spiced just right and sweetened with coconut sugar and molasses.  Coconut vanilla ice cream and dairy-free salted caramel to top makes this dessert perfectly decadent for the holidays or anytime! 

Author: Michele Rosen
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Dessert
Cuisine: Paleo
Servings: 12
two brown chocolate chip cookie skillets with scoops of white ice cream and caramel drizzled on top
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4.67 from 3 votes

Ingredients

  • 1 egg plus 1 egg-yolk room temp
  • 1/3 cup organic coconut sugar
  • 1/4 cup organic molasses
  • 2/3 cup smooth almond butter the creamier, the better
  • 2 Tbsp organic coconut oil soft but solid, refined for no coconut flavor
  • 1 tsp pure vanilla extract
  • 7 Tbsp coconut flour
  • 3 Tbsp tapioca flour
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 tsp cinnamon*
  • 1 tsp ginger*
  • 1/4 tsp allspice*
  • 1 cup dark chocolate chips

Instructions

  1. Preheat your oven to 350 and lightly grease a 9-10" cast iron skillet, or 2 6" skillets with coconut oil.
  2. In a large bowl with an electric mixer, combine the egg and egg yolk, coconut sugar and molasses until smooth. Add in the almond butter, coconut oil and vanilla and continue to mix until smooth.
  3. In a separate bowl, combine the coconut flour, tapioca flour, baking soda, salt and spices. Add the dry mixture to the wet until a thick, sticky dough forms, then stir in the chocolate chips, leaving a small handful to sprinkle over the top before baking.
  4. Spread the dough evenly in the skillet(s), smoothing the top, then sprinkle remaining chocolate chips over the top.
  5. Bake in the preheated oven until sides puff up and middle is just set, 12-14 minutes for 2 small skillets and 15-17 for one large, do not overbake, watch for signs that they’re done!
  6. Serve warm with coconut vanilla ice cream and salted caramel sauce, if desired. Enjoy!

Recipe Notes

*OR 1 Tbsp primal palate gingersnap spice

**Get my recipe for salted caramel here.

Nutrition

Calories: 257kcal
Carbohydrates: 24g
Protein: 5g
Fat: 15g
Saturated Fat: 7g
Cholesterol: 27mg
Sodium: 174mg
Potassium: 311mg
Fiber: 3g
Sugar: 14g
Vitamin A: 40IU
Vitamin C: 0.1mg
Calcium: 115mg
Iron: 1.3mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

What I Used to Make My Paleo Chocolate Chip Gingerbread Skillet Cookie:

This fudgy gingerbread chocolate chip skillet cookie is out-of-this-world delicious.   Made with coconut flour and almond butter for the perfect dense, chewy texture, spiced just right and sweetened with coconut sugar and molasses.  Coconut vanilla ice cream and dairy-free salted caramel to top makes this dessert perfectly decadent for the holidays or anytime!

Want More Paleo Holiday baking recipes?  Try One of These!

Big Chewy Ginger Cookies

Perfect Paleo Cut-Out Sugar Cookies

Paleo and Vegan Gingerbread Truffles

Thumbprint Cookies with Cherry Chia Jam

Cranberry Orange Coffee Cake

Sugar Cookie Dough Fudge

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Sherry says

    November 29, 2017 at 8:44 am

    I don’t have a cast iron skillet what eles can I use?? Thank you☺

    Reply
    • Michele says

      December 3, 2017 at 11:13 am

      You can use a regular square baking pan, 8 or 9 inch 🙂

      Reply
  2. Brynn says

    November 29, 2017 at 2:18 pm

    Oh my! I just tried to make a paleo gingerbread chocolate skillet cookie last week from another blog last week, and it was pretty good. . . . but I’m thrilled that you made one, because I absolutely love your recipe for paleo chocolate chip cookie skillets! This one is going on my holiday baking list! 🙂

    Reply
    • Michele says

      December 3, 2017 at 11:11 am

      I hope you enjoy it!!

      Reply
  3. Darcy says

    November 30, 2017 at 2:36 am

    5 stars
    Made this tonight and my kids went wild for it! I don’t think I’ve had gingerbread and chocolate before, but it’s delish!

    Reply
    • Michele says

      December 3, 2017 at 11:11 am

      So happy you guys loved the combo! New to me too, but I’m hooked!

      Reply
  4. Megan @ Skinny Fitalicious says

    November 30, 2017 at 1:18 pm

    Coconut flour can be a real pain in the you know what to work with! Thank goodness for nut butters.

    Reply
    • Michele says

      December 3, 2017 at 11:10 am

      Yes nut butter saves everything!

      Reply
  5. Jill Marie says

    December 4, 2017 at 3:34 pm

    Can’t wait to make this! Can I use maple syrup instead of molasses?

    Reply
    • Michele says

      December 6, 2017 at 7:50 pm

      Yes, it’ll change the flavor but texture will remain the same 🙂

      Reply
  6. Connie says

    December 7, 2017 at 1:20 pm

    My husband just got diagnosed with severe allergy to almonds. Can have all the other nut butters but not almond. So now I have to replace all my recipes that use almond flour with another flour. I’d love to try some of your cookie recipes, do you have a suggested gluten free flour for substitution? Thx Michele!

    Reply
    • Michele says

      December 7, 2017 at 2:50 pm

      I have several coconut flour recipes, the ones that contain almond butter can be replaced with cashew butter, sunflower butter or even tahini. Cassava is also a great grain free flour that I’ve been experimenting with more lately. You can also substitute hazelnut flour if he can have that for a 1:1 for almond flour – here is a link to the one I’ve used:http://amzn.to/2kx7PRC

      Reply
  7. Elspeth says

    December 7, 2017 at 11:10 pm

    5 stars
    I finally made this tonight ; WONDERFUL!

    Reply
    • Michele says

      December 8, 2017 at 11:48 am

      Woohoo! So happy you liked it!

      Reply
  8. Jennifer says

    December 10, 2017 at 4:03 am

    4 stars
    I made this tonight. It was delicious! I love that your recipes are yummy and made with healthier ingredients!

    I’m curious, is this recipe gluten free?

    Reply
  9. gg says

    June 16, 2018 at 8:50 pm

    Do you think I could switch out the coconut sugar with a banana as a sweetener? And is the tapioca flour required for this recipe?

    Reply
    • Michele says

      June 18, 2018 at 8:03 pm

      The texture would definitely be affected but it’s worth a shot. The tapioca makes it chewier but it’s not essential.

      Reply
  10. Susan says

    December 7, 2018 at 7:09 pm

    Would I be able to substitute anything for the tapioca flour? That’s not something I usually have on hand.

    Reply
    • Michele says

      December 8, 2018 at 9:19 am

      Arrowroot also works well!

      Reply
  11. Sheryl says

    November 23, 2019 at 2:42 pm

    Could I use cassava flour instead of tapioca flour?

    Reply
  12. Kristi Prowell says

    June 14, 2020 at 7:14 pm

    Very good! Didn’t have coconut flour so I used GF flour instead and added just a smidge of coconut milk. It was a hit!

    Reply

Trackbacks

  1. Paleo Chocolate Chip Gingerbread Skillet Cookie | Rare Norm says:
    February 24, 2018 at 1:47 pm

    […] Paleo Chocolate Chip Gingerbread Skillet Cookie […]

    Reply
  2. Cranberry Orange Chewy Chocolate Chip Cookies {Paleo & Vegan} | The Paleo Running Momma says:
    June 5, 2018 at 6:34 am

    […] those pies and pumpkin desserts.   I’ve shared my perfect Paleo cut-out sugar cookies and a gingerbread chocolate chip skillet cookie over the past week.  I’m not exactly going to be shy with the cookie recipes throughout […]

    Reply

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Welcome!

Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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