A healthier version of a fudgy, chewy chocolate chunk skillet cookie that whips up in no time! Refined sugar free, paleo and vegan options too!
What do I always ask for my birthday? Chocolate Chip Cookies. Everytime. They are so classically good that you can’t go wrong with them. And they will probably always be my favorite dessert. Ever.
I know, I know, there are soooooo many incredible desserts too but I really just can’t get over the butter and sugar and chocolate wrapped up into one bowl and baked to golden perfection.
So I figured, why not create a healthier version of this amazing dessert?
Enter: Chocolate Chunk Skillet Cookie.
Because hello, chocolate chunks (theeee best way!) made into a skillet cookie. Nothing can go wrong.
And I don’t know about you, but my cookies need to have the chewy, fudgy texture on the inside but still lightly, golden-y, crispy on the outside. So you kinda under-bake them but not really cause they cook a little after you take them out of the oven. I always got nervous doing that before and I’d think, “No, they just need one more minute in the oven!” But I was so wrong. When you are thinking that, then it’s the key to take the skillet out. They will be fine coming out of the oven. In fact, they will be the best!
All those people who say, “Let the cookies cool 5 minutes on a baking rack,” also, for a reason. I always tried to sneak around those “suggestions” but guys, sometimes those people are really smart. So I’ll tell you too, let the skillet cookie cool a bit (unless you are serving right away with ice cream and just simply cannot wait!)
And then try the cookie the next day for breakfast (no judgment here!)because oh my goodness it gets even chewier and perfect.
Yes, ice cream is optional. But it’s one of those things. When you make cookies, you automatically think to dip them in your favorite milk. And with a skillet cookie freshly hot out of the oven you pair it with whole milk vanilla bean ice-cream (Trader Joe’s has my favorite!) Because it’s the right thing to do.
And here’s another thing pertaining to the skillet. You’ll need a 6 inch one but it also serves dual purposes cause it’s the perfect size for frying an egg! If you think you’ll never use it again except for making this cookie, think again, it might just become your favorite pan.
The almond flour mixed with almond extract and sea salt just brings out the best nutty flavor in this cookie. And the coconut sugar with coconut oil makes for the best “butter” base! I’m telling you guys, even though regular chocolate chip cookies are amazing, I think this is my favorite kind of way to eat them now. Because this skillet cookie is healthier, it’s so easy to make (no rolling out balls for cookies!) and doesn’t require fancy pants ingredients!
Another favorite thing to do is make my own chocolate chips because they are so easy! I use the recipe from Kezia at The Whole Food Diary! She also has amazing chocolate recipes that are incredible 🙂 If you want the recipe for the chocolate chips then check out her pbj chocolate chip cookie skillet!
Even if you don’t have any almond flour on hand you can make it by grinding up the almonds in a food processor or blender. And again, if you don’t have some of the ingredients on hand you can easily substitute. For instance, if you are vegan you can use a flax egg instead or if you are paleo, coconut oil instead of butter!
And if you like making this recipe, I’m sure you will love these other recipes like my Pumpkin Caramel Shortbread Bars (GF, Vegan + Paleo) and Peanut Butter Cereal Bars (GF and refined sugar free!)
But I promise you, this skillet cookie does not disappoint.
Chocolate Chunk Cookie Skillet (GF)
- 4 tbsp butter, melted or coconut oil
- 1/3 cup coconut sugar (I’ve tested 1/4 cup maple syrup or honey too. Dough is more wet and requires a couple more minutes in oven)
- 1 egg or flax egg*
- 1 tsp almond or vanilla extract
- 1 cup almond meal or flour
- 1/4 tsp baking soda
- 1/8 tsp sea salt
- 1/2 cup (4 oz.) dark chocolate bar (I liked 85%), chopped
Preheat oven to 350 degrees.
Mix butter and coconut sugar together until creamy consistency. Add the egg, almond extract and maple syrup and mix well.
Stir in the almond meal, baking soda and sea salt to the batter. Add in the chopped dark chocolate bar.
Pour batter into the 6 inch skillet. Top with more chocolate and flakey sea salt on top if you’d like! Bake for 10-12 minutes and remove from oven. Let sit for 5 minutes before serving.
Serve with ice cream!
You can substitute ground flax and water for the egg if you want to make vegan.
I love adding a tablespoon or so of crunchy almond butter or peanut butter! You could also add in shredded coconut and chopped walnuts or pecans!