Paleo Chai Spiced Apple Pie Skillet Cookie

apple pie skillet cookie in cast iron skillet with ice cream

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This Paleo Chai Spiced Apple Skillet Cookie is the perfect dessert for two. Loaded with soft apples, seasoned with cinnamon and chai spices, baked in a mini cast iron skillet and topped with your choice of ice cream. It is the perfect fall dessert! 


  • 3 TBS nut or seed butter (I used cashew butter)
  • 2 TBS oil (ex: avocado, or melted & cooled coconut)
  • 3 TBS coconut sugar (or dry sweetener of choice)
  • 1/2 tsp vanilla extract
  • 1 large egg yolk
  • 2/3 cup almond flour
  • 1/2 tsp ground cinnamon
  • 1/4 tsp cardamom
  • 1/8 tsp ground ginger
  • 1/8 tsp all spice
  • 1/8 tsp nutmeg
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 TBS non-dairy milk (I used coffee creamer)
  • 1 medium apple, peeled and chopped, divided

for the topping:

  • 1/2 TBS oil
  • 1/2 TBS coconut sugar
  • ice cream of choice


  1. Preheat oven to 325F and grease a mini 6″ cast iron skillet with butter or oil, set aside.
  2. In a medium bowl using fork or whisk, combine almond butter, oil and sugar. Add in egg yolk and vanilla extract stirring until evenly combined.
  3. Toss in almond flour, baking soda, salt and spices. Stir together until almost combined, then add 1 TBS milk for dough to fully come together. Fold in 1/2 of the diced apples.
  4. Transfer cookie dough into grease skillet. Bake for 14-18 minutes, until edges are slightly browned and have risen.
  5. While the cookie skillet is baking, make the apple topping: transfer the remaining apples to small skillet with oil, sugar, and dashes of chai spices. Cook over low-medium heat until soft, about 10 minutes. Remove from heat once apples are soft.
  6. Allow skillet cookie to cool for 5-10 minutes, before topping with warmed apples and favorite ice cream or coconut cream. Enjoy!