Easy Gooey Cookie Skillet
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This Easy Gooey Cookie Skillet is gluten free, dairy free, and refined sugar free!
It’s got a perfectly gooey center! Serve with coconut ice cream for the ultimate sweet treat!
Why You’ll Love This Easy Gooey Cookie Skillet
- It’s gluten free, dairy free, and refined sugar free
- It’s dense and gooey with all that melted chocolate
- It tastes just as good cold! I put leftovers in the fridge and it makes it even more thick and leaves you “mmming” with every bite
- If you’re looking for another fun cookie skillet flavor, check out my pumpkin smores cookie skillet! Or, if you’re a Reese’s lover check out my Peanut Butter Cup Cookie Skillet!
Serves: 6
Ingredients
- 2 whole Eggs
- 1/2 cup Coconut Sugar, Or brown sugar substitute
- 1/2 cup Almond Butter, Or nut butter of choice
- 1 tsp Vanilla Extract
- 3/4 cup Almond Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Sea Salt
- 1/2 cup Organic Dark Chocolate Chips
Process
- Grease and 8″ cookie skillet with nonstick spray or coconut oil
- Whisk eggs & sugar together, then whisk in almond butter & vanilla
- Fold in dry ingredients, then chocolate chips
- Top with more chocolate chips if desired
- Bake at 350 for 20-22minutes, top with flakey sea salt and enjoy!
- Store leftovers in the fridge. It tastes just as amazing cold!
Variations for Dietary Preferences
- Eggs – I haven’t tried for certain, but 2 flax eggs should work well here
- Coconut sugar – can sub brown sugar or brown sugar substitute like Lakanto brand
- Almond Butter – feel free to sub any nut butter
- Almond Flour – is much denser than other flours. Unfortunately I don’t think another flour would sub 1:1 here. Oat flour is close in texture, but you may need about 2 tbsp less since it’s a tad drier
If you make this Easy Gooey Cookie Skillet I’d love to your thoughts! Or tag me on social media so I can see your creations!
Ingredients
- 2 whole Eggs
- 1/2 cup Coconut Sugar Or brown sugar substitute
- 1/2 cup Almond Butter Or nut butter of choice
- 1 tsp Vanilla Extract
- 3/4 cup Almond Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Sea Salt
- 1/2 cup 70% Cacao Organic Vegan Bitter-Sweet Dark Chocolate Chips with Organic Stevia Bulk – Pascha Chocolate Co.
Instructions
- Grease and 8″ cookie skillet with nonstick spray or coconut oil
- Whisk eggs & sugar together, then whisk in almond butter & vanilla
- Fold in dry ingredients, then chocolate chips
- Top with more chocolate chips if desired
- Bake at 350 for 20-22minutes, top with flakey sea salt and enjoy!
- Store leftovers in the fridge. It tastes just as amazing cold!
This looks yummy! Could you make these in a rectangle baking tray (to cut up like brownies) or rolled into small balls (flattened a little with the palm of your hand) to resemble cookies?
I do not think they would hold up as cookies! The skillet is meant to be gooey / slightly underbaked. The dough is also very sticky, so it would difficult to roll into balls for regular cookies. It might work, but I can’t say for sure without trying. I do have a recipe called “monster cookie bars” which are gooey, rich cookie bars with chocolate gems in them that is tried and true!