This Paleo Chocolate Chip Skillet Cookie is your classic ‘Pizzacookie’ made with real food ingredients, and no refined sugar!
Baking your favorite cookie dough in a cast iron skillet is everything you could hope for in a cookie. It turns into a ‘crispy on the edge’ and ‘gooey in the center’ absolute delight. Of course it’s pretty much a ‘must’ to eat it hot out of the oven with ice cream melting on top!
This method works really well with pretty much any cookie dough you love. But for today, let’s talk about the classic that simply never gets old – chocolate chip! Chocolate chip cookies are their own kind of comfort food. And I think for a lot of us, they conjure memories from childhood.
What I remember the most, was begging for ‘just one more nibble’ of cookie dough. But while I loved cookie dough, my mom knew I’d be wanting baked cookies too. So she’d always tell me to wait a bit more.
Of course she was right, cookie dough is great. But do you know what’s even better? Warm cookies straight out of the oven, and dipped into a cold glass of milk!
And I have to say, with skillet cookies I think the same principle is true. This is why you really do need the ice cream with it. It’s that combination of hot and cold, along with the creaminess factor that really just puts the cherry on top so to speak.
So let’s get started and make this Paleo Chocolate Chip Skillet Cookie step by step!
First up you stir together the dry ingredients, along with the chocolate chips.
Then melt the butter in your cast iron skillet over low heat. It’s important not to get the pan and butter hot because it will scramble the egg when you mix it in.
Next you mix the dry ingredients into the butter egg mixture, and pat it out evenly.
Finally bake the skillet cookie until it begins to puff in the center but is still gooey.
And now for the final touch – ice cream!
In closing… let’s talk ice cream options:
- Homemade Coconut Ice Cream – paleo and dairy free.
- The Best Vanilla Ice Cream – meets no dietary requirements, and is absolutely my favorite ice cream!
- Homemade Maple Ice Cream – similar to vanilla but with maple flavor from Grade B syrup.
I hope you get a chance to make this skillet cookie soon! If you do, I’d love it if you’d leave me a comment/rating below. And I always love hearing from you here, and over on Instagram where you can tag me at #getinspiredeveryday with your photos.Print
This skillet cookie is the perfect mix of crispy edges and gooey middle that’s absolutely perfect topped with ice cream!
2 cups almond flour
2/3 cup coconut sugar
1/2 Teaspoon sea salt
2 Teaspoons baking powder, see notes
1/4 cup tapioca starch
1/2 cup chocolate chips, see notes
1 stick, 8 Tablespoons, 4 ounces salted butter or ghee, melted, see notes
1 Tablespoon vanilla extract
Preheat the oven to 350ºF.
In a medium sized mixing bowl, whisk together the almond flour, coconut sugar, sea salt, baking powder, and tapioca until combined, and no lumps remain. Stir in the chocolate chips, and set the mixture aside.
Place a 9-10″ cast iron skillet over low heat for a couple minutes to just barely melt the butter or ghee. Do not let the skillet and butter get hot or it will scramble the eggs. Next whisk in the eggs and vanilla into the melted butter. Then add the dry ingredients and mix to combine. Using a spatula, pat the cookie dough evenly across the pan.
Bake the skillet cookie for 15-18 minutes, or until puffed, but still gooey in the center.
Serve warm with your choice of ice cream.
You can make 1/2 the recipe and bake it in a 5-6″ skillet, or freeze any leftovers you might have.
Baking powder can have all sorts of additives, and isn’t always gluten free or paleo. To be safe, you can make your own by mixing together 1 part baking soda to 2 parts cream of tartar, and use the mixture right away.
I like to use Enjoy Life chocolate chips because they’re allergy friendly.
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Cast iron skillet cookie, Chocolate chip skillet cookie, paleo chocolate chip cookie, chocolate chip cookie in a skillet