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