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Vegan Paleo Chocolate Chunk Skillet Cookie

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This Chocolate Chunk Skillet Cookie made for two is the best dessert to enjoy at home with your favorite person. Both vegan and paleo made with flaxseed and almond flour for a grain-free/gluten-free treat. Don’t forget your favorite ice cream! 

two spoons digging into a chocolate chunk cookie in cast iron skillet topped with ice cream this recipe

Oh little skillet cookie… How do I love thee? Let me count the ways…

Skillet cookies make for the best the little desserts  – perfect for sharing with your person. And being that Valentine’s Day is right around the corner, desserts you can enjoy straight from the dish with a scoop of ice cream are a must.

Every time I make a skillet cookie it reminds me of the ones on various restaurant menus – except way better because you’re eating it on your comfy couch, curled up with your SO fighting over lovingly sharing bites…

And because we’re using “healthier” ingredients here (compared to what you’d find at your average restaurant) I never feel like I over-do it when enjoying this kind of cookie skillet dessert at home. Whereas at a restaurant I find it hard to let those last several bites go to waste, so into my already full belly they go. I just hate being a food waster (especially when eating out) and you know darn well even if you take it home it’s either not going to get eaten or it doesn’t taste nearly as good as it did at the restaurant.

Oh oh, did I mention this chocolate chunk skillet cookie happens to be vegan and paleo? YESSIR.

Vegan Paleo Chocolate Chunk Skillet Cookie

two spoons digging into a chocolate chunk cookie in cast iron skillet topped with ice cream

I have SEVERAL skillet cookies here on the blog but I had yet to try one vegan-friendly while also grain-free/gluten-free. And I know when I post these skillet cookies on my Instagram I have loads of peeps asking about a vegan/egg-free version. So I basically just took this apple skillet cookie and made a couple of minor adjustments for this GF/vegan chocolate chunk skillet cookie

what you need

  • almond flour
  • baking soda
  • salt
  • milled flaxseed + water
  • coconut sugar
  • nut/seed butter of choice
  • vanilla
  • sea salt
  • chocolate chunks
  • chocolate chips

(because two sizes of chocolate is just a good idea)

almond flour in bowl, coconut sugar, flaxseed & water, tahini, chopped chocolate and chocolate chips

How to Make Chocolate Chunk Skillet Cookie

What I love about making skillet cookies is that they’re fairly quick. It just takes minutes to make the dough in one little bowl before pressing it into the skillet. I like to add more chocolate chunks to the top of the dough and sprinkle on the sea salt prior to baking. The sea salt + chocolate combo is truly underrated. 

  1. In a medium bowl add nut/seed butter, oil and sugar; whisk vigorously. Add in flaxseed “egg” and vanilla extract whisking again until evenly combined.
  2. Add almond flour, baking soda and salt; use large spoon to stir together until almost combined, then add 1/2 TBS milk for dough to fully come together. Fold in mini chocolate chips.
  3. Transfer cookie dough into grease skillet. Top with chopped chocolate chunks, pressing slightly into dough.
chocolate chunks and chips in almond flour cookie dough in glass mixing bowl

bake for about 15 minutes

salted chocolate chunk skillet cookie in cast iron skillet on towel

– let cool –

and top with your favorite ice cream!

scoop of vanilla bean ice cream on chocolate chunk cookie in cast iron skillet

Baking Tips and Notes

  • If not vegan you can use one large egg yolk in place of the flaxseed meal.
  • Feel free to use a dry granulated sugar of choice if not following a strict paleo diet
  • Any creamy nut/seed butter will work here – I prefer cashew butter or almond butter but I also made this with tahini and it provides some nice flavor. NOTE: If using sunbutter, the some of the cookie will turn green. This is just a reaction with the baking soda – totally safe to eat!
  • I did not test this with other flours but another nut meal/flour (i.e. cashew) should be fine. If not paleo or vegan, try this chocolate chip skillet cookie 🙂
  • For dairy-free ice cream NadaMoo makes a great coconut milk based ice cream. I also love SoDelicious cashew milk based ice cream.

I hope you guys enjoy this one!

two spoons digging into a chocolate chunk cookie in cast iron skillet topped with ice cream

Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too. Xx Ashley

Print

Vegan Paleo Chocolate Chunk Skillet Cookie

two spoons digging into a chocolate chunk cookie in cast iron skillet topped with ice cream
Print Recipe

★★★★

3.8 from 4 reviews

This Salted Chocolate Chunk Skillet Cookie made for two is the best dessert to enjoy at home with your favorite person. Both vegan and paleo made with flaxseed and almond flour for a grain-free/gluten-free treat.

  • Author: Ashley
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2 1x
  • Category: dessert
  • Method: oven
  • Cuisine: American

Ingredients

Scale
  • 2 tsp flaxseed meal* + 1 1/2 TBS water
  • 3 TBS natural nut or seed butter** (cashew, almond, sunbutter, tahini)
  • 2 TBS oil (avocado, melted/cooled coconut, macadamia)
  • 3 TBS coconut sugar*** (or dry sweetener of choice)
  • 1/2 tsp vanilla extract
  • 3/4 cup almond flour**** (70g measured)
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/2 TBS non-dairy creamer or non-dairy milk
  • 2 TBS dairy-free mini chocolate chips
  • 2oz chopped dark chocolate

Instructions

  1. Preheat oven to 325ºF and grease a mini 6″ cast iron skillet with oil; set aside.
  2. In a medium bowl add nut/seed butter, oil and sugar; whisk vigorously. Add in flaxseed “egg” and vanilla extract whisking again until evenly combined.
  3. Add almond flour, baking soda and salt; use large spoon to stir together until almost combined, then add 1/2 TBS milk for dough to fully come together. Fold in mini chocolate chips.
  4. Transfer cookie dough into grease skillet. Top with chopped chocolate chunks, pressing slightly into dough.
  5. Bake for 12-15 minutes, until edges are slightly browned and have risen.
  6. Allow skillet cookie to cool 10 minutes before topping with favorite ice cream – enjoy with your person!

Notes

*Can use egg yolk if not vegan

**If using sunbutter, the some of the cookie will turn green. This is just a reaction with the baking soda – totally safe to eat!

***Any dry granulated sweetener will work

****I used almond flour but almond meal could also work. As should another nut meal such as cashew. I did not test using a wheat or whole grain gluten-free flour.

Nutrition

  • Serving Size: 1/2 skillet
  • Calories: 615
  • Sugar: 47g
  • Sodium: 456
  • Fat: 39g
  • Saturated Fat: 13
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 63g
  • Fiber: 5g
  • Protein: 8g
  • Cholesterol: 0g

Keywords: Vegan Paleo Chocolate Chunk Skillet Cookie, Healthy chocolate chip cookie

This post contains some affiliate links. Should you choose to purchase through said links, I will receive a small commission. Thank you for your support in helping keep Fit Mitten Kitchen up and running. 

P.S. If you’ve bought a bag of almond flour and wondering what else to make with it, try these recipes!

Simple Paleo Banana Muffins

Paleo Almond Lemon Blueberry Bread

Chai Spiced Apple Pie Skillet Cookie

Vegan Paleo Chocolate Chip Cookie Dough Truffles

Paleo Cinnamon Zucchini Bread

About Ashley

"Ashley Walterhouse is the founder of Fit Mitten Kitchen, based in the Greater Lansing Area of Michigan, AKA “the Mitten.” Ashley grew up as a picky eater but later discovered that eating healthy was actually easy and fun. She started FMK in 2015 as a way to share her newfound love of developing healthier recipes for all to enjoy."

Reader Interactions

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  2. Pal says

    I’d say almond meal isn’t ideal, bc it never really cooked up, but the flavor was delish!

    Reply

  4. Ann says

    I doubled the recipe based on the 2x scale shown since I only had a 9″ skillet. Used whole eggs instead of flax and Nutiva butter flavored coconut oil. Hoping it turns out!

    ★★★★★

    Reply

    • Laura Carson says

      If doubling the recipe would you cook the same amount of time? How do leftovers hold up?

      Reply

      • Ashley says

        As long as you’re using a bigger skillet (about 10”) the baking time should be roughly the same, but I would check after 15 minutes just to be sure. Store leftovers in another continent – I’d also put in fridge.

        Reply

  6. Abby says

    This didn’t work at all for me! The quantities barely filled half my skillet 🙁

    ★

    Reply

  7. Meg says

    This is such a fun recipe! My sister and I had an adventure with it as we started and realized we were out of a few ingredients so we had to make substitutions. We used a real egg, maple syrup for the sugar, and a mix of almond flour and a gf all purpose flour. Despite the tweaks, it was still a delicious success!
    One other note – we were shocked the next day to see that our leftovers had turned completely green on the inside. We used sun butter, and apparently that can cause baked goods to turn green.

    Reply

    • Ashley says

      Thanks for your feedback, Meg! And yes – if you’re not used to baking with sunbutter, the reaction with baking soda can cause the baked good to turn green. Still totally find to eat though! I’ll make a note in the recipe card so next time others know what to expect if subbing with sunbutter – thank you!

      Reply