Vegan Paleo Chocolate Chunk Skillet Cookie

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

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.


  • 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


  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!


*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.


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