Gingerbread Chocolate Chip Skillet Cookie

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A Paleo Gingerbread Chocolate Chip Skillet Cookie! Using almond butter, and almond flour for a grain-free treat. Dive into this delicious skillet cookie with your favorite people this holiday season.


Units Scale
  • 3 TBS natural almond butter (or seed better)
  • 1 TBS oil (avocado, coconut, etc)
  • 2 TBS coconut sugar
  • 1 TBS molasses
  • 1 large egg
  • 1/2 tsp ginger extract (or almond, vanilla)
  • 2/3 cup blanched almond flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • 1/4 cup total dairy-free chocolate chips (mix of mini, regular morsels, chunks, pick your favorite!)


  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 molasses, egg, and extract until evenly combined.
  3. Toss in almond flour, baking soda, salt and spices. Stir together until there are no lumps in batter. Batter will not be like traditional cookie dough, it will be thick and sticky. Fold in chocolate chips, then pour batter into grease skillet.
  4. Bake for 14-18 minutes, until edges are slightly browned and have risen.
  5. Allow skillet cookie to cool for 5-10 minutes, before enjoying with your favorite scoop of ice cream or whipped coconut cream.