This Chocolate Chip Cookie Skillet is going to be your new favorite dessert! It’s easy to make, gluten free (thanks to almond flour) and happens to be vegan and paleo friendly. It’s the perfect weeknight treat and extra delicious served with your favorite ice cream.
Flaxseed – if you don’t have flaxseed and are not vegan, you can use 1 egg + 1 egg yolk to replace.
Nut Butter – I like cashew butter here but peanut butter works if not paleo or have any dietary restrictions. Note if using sunbutter, the reaction with the baking soda will turn the cookie green but it is still edible.
Oil – You can use olive oil or melted/cooled coconut oil as well, just make sure the rest of your ingredients are room temperature.
Sugar – feel free to use a granulated sweetener of your choice. I don’t recommend a liquid sweetener because it will throw off other ratios.
Flour – The coconut flour helps absorb some extra moisture without having to add a ton more almond flour. You could likely sub the coconut flour for 1/4 cup tapioca flour or a 1:1 gluten-free flour blend though I haven’t tried this yet.
If you’re looking for a mini version of this recipe, make this!
Keywords: vegan chocolate chip cookie, chocolate chip skillet cookie, cast iron skillet desserts