This gooey Gluten-Free Chocolate Chip Skillet Cookie with caramel pecans is incredible – warm, gooey chocolate chip cookie is topped with ice cream and a 5 minute healthier pecan caramel sauce. It’s perfect as a holiday dessert, for get-togethers and parties, or anytime you’re craving a decadent treat. This cookie skillet can be made dairy-free and is gluten-free and refined sugar-free (paleo-friendly!)
Skillet Cookie vs. Pizookie?
If you’ve ever been to the restaurant chain BJ’s, i’m sure you’ve come across their Pizookies. That’s where I was first introduced to them and it was love at first sight. Essentially, they’re a cross between a skillet pizza and cookie. They’re perfect for parties and gatherings or as a fun non-traditional holiday dessert.
Why you’ll love this recipe
- Dietary friendly – this healthy cookie skillet is gluten-free, grain-free, can be made dairy-free, and is sweetened with coconut sugar
- Easy – this dessert comes together SO quickly. The caramel sauce takes 5 minutes and the cookie bakes in 20 and mixed together in one bowl with no stand mixer.
- Decadent – warm gooey chocolate chip cookie, sticky caramel pecan topping, cold vanilla ice cream.. decadent meets (kinda) wholesome!
Recipe video
Grain-free chocolate chip cookies (with almond flour)
A good grain-free cookie recipe can be hard to come by. They can turn out dry or crumbly and fall apart. This recipe however, is everything you want in a cookie. Crispy edges on the outside, soft on the inside and slightly buttery. Even if you or your loved ones aren’t gluten or grain-free, you will NEVER know this cookie skillet is both!
Ingredients you’ll need
For the full list of ingredients and amounts, please go to the recipe card below.
Cookie skillet:
- Almond flour: For a nut-free 1:1 substitute, Tiger Nut four is great!
- Coconut sugar: This gives that perfect gooey texture while also adding a caramelized flavor to the cookie skillet.
- Egg: We just need one egg for this recipe! I have not tested an egg substitute (like a flax egg) so I can’t say how it affects the overall texture of the cookie, but it could be worth a shot!
- Dairy-free butter, grass-fed butter, or lactose-free butter: I have tested this recipe with coconut oil and prefer it with the butter, but coconut oil will also work.
- Pantry staples: vanilla extract, baking soda, sea salt
- Chocolate chips: Use whatever fits your dietary needs!
Caramel sauce:
- Maple syrup
- Coconut oil
- Coconut sugar
- Coconut cream (The solid part from a can of full-fat coconut milk)
- Vanilla extract & sea salt
Steps to make chocolate chip skillet cookie
Mix the dough.
In a large bowl, simply combine all of the ingredients, mixing together until combined. Fold in the chocolate chips.
Bake the gluten-free cookie.
Pour the dough in to a greased cast iron skillet, pressing it down firmly. The cast iron creates a crispier exterior! I like to sprinkle a few more chocolate chips over-top. Bake at 350f for 18-20 minutes until golden.
Make the optional pecan caramel sauce.
In a small saucepan, combine the maple syrup, coconut oil, and coconut cream. Bring to a boil, then stir in the pecans. Let boil 5 minutes, stirring frequently – it should thicken up a bit. Let cool for 10 minutes, as it’ll thicken further.
Top with ice cream & Serve!
When ready to serve, top your cookie cake with some vanilla ice cream and the caramel sauce. Enjoy!
Tips for success & FAQ’s
- Be sure to grease the cast iron skillet with a little light cooking oil so the cookie comes out easily.
- What size cast iron skillet is best? I used an 8-inch cast-iron skillet to make this gluten free skillet chocolate chip cookie. You could also use a 10-inch or possibly a 13-inch. If you want to use a larger skillet, you will need to double the recipe. If using a larger skillet, just keep an eye on it during baking!
- Storing leftover skillet cookie: This cookie will keep up to 4 days in an airtight container or up to 4 months in the freezer.
How to serve
Ooey gooey cookie skillets are meant to be enjoyed with a spoon! Top with vanilla ice cream or coconut whipped topping (or whipped cream if that’s your jam!), the caramel sauce, and enjoy!
More healthy recipes to try
- Cinnamon streussel dessert pizza
- Sugar cookie cups
- Vegan pumpkin twix bars
- Snickerdoodle Creme Pies (paleo)
- Mini Pumpkin Cheesecake Jars
- Cookie Tiramisu Cheesecake
- No bake caramel apple crumble cheesecake
If you made and enjoyed this recipe, I would be so, so grateful if you could leave a star rating & review below!
Gluten-Free Chocolate Chip Skillet Cookie
Ingredients
Cookie Skillet
- 2 3/4 cups almond flour
- 1/2 cup vegan, full dairy, or lactose-free butter, melted
- 3/4 cup coconut sugar
- 1 egg, room temp
- 1 1/2 tsp vanilla extract
- 1/2 tsp sea salt
- 3/4 tsp baking soda
- 3/4 cup chocolate chips
Caramel pecan sauce
- 1/4 cup coconut cream
- 1/4 cup maple syrup
- 3 tbsp coconut oil
- 1 tsp vanilla extract & sea salt
- 1/3-1/2 cup chopped pecans
For serving
- ice cream of choice
Instructions
- Preheat oven to 350F. Combine all of the cookie ingrediets in a large bowl, until dough forms. Then fold in the chocolate chips.
- Grease a 9-10 inch-cast iron skillet or round cake pan with oil. (I used an 8-inch and definitely recommend going a little bigger if possible). Press the dough into the bottom of it and bake in the oven for 20-22 minutes until golden.
- While the cookie is baking, make the caramel sauce. Combine the oil, coconut cream, and maple syrup in a small saucepan. Over medium heat, bring it to a boil. Once boiling, add the chopped pecans. Let the mixture boil for 5 minutes, stirring frequently.
- After 5 minutes, remove from heat. It should have thickened up a little and will thicken more as it sits.
- When ready to serve, top with ice cream and the caramel sauce and enjoy!
