If you’ve ever found yourself torn between baking a batch of cookies or just diving into the dough, this Chocolate Chip Skillet Cookie is your ultimate dessert solution. This single-skillet treat offers the best of both worlds: the gooey, indulgent comfort of a chocolate chip cookie with the crispy, golden edges you love—without the fuss of scooping and baking in batches. And here’s the best part—it’s made with wholesome ingredients you can feel great about. There’s no butter, no eggs, and no refined sugar involved. Yet, the final result is so soft, chewy, and rich that you’d never guess it’s a healthier alternative.
Whether you’re sharing with friends or indulging solo (no judgment here), this skillet cookie is a fast, satisfying dessert that hits every sweet note. It’s particularly great for impromptu nights in, celebrations, or just because. And because it all comes together in a single bowl and bakes in just 15 minutes, cleanup is as breezy as the prep.
Why You’ll Love This Recipe
- Quick and Easy – From bowl to oven in just 10 minutes, it’s the perfect dessert when time is short but cravings are real.
- One-Bowl Wonder – Minimal cleanup, maximum satisfaction.
- Naturally Sweetened – Maple syrup replaces refined sugar for a hint of caramel-like depth.
- Gluten-Free – Thanks to almond flour, this dessert is tender and nutty without any wheat.
- No Eggs or Butter – Plant-based and dairy-free, making it accessible for a variety of dietary needs.
- Customizable – Toss in chopped nuts, swap in dairy-free chocolate chips, or top with coconut whip.
Ingredients (Serves 5)
- 2 cups almond flour (192 g)
- 1/4 teaspoon baking soda (1 g)
- 1/2 teaspoon salt (3 g)
- 1/4 cup + 1 tablespoon maple syrup (90 g)
- 1/4 cup extra virgin olive oil (60 g)
- 1 teaspoon pure vanilla extract (5 g)
- 1/3 cup dark chocolate chips (85 g)
- pinch of salt for topping (optional)
Step-by-Step Instructions
1. Preheat the Oven
Set your oven to 350°F (175°C). Lightly grease an 8-inch oven-safe skillet (cast iron works beautifully) with a touch of coconut oil or nonstick spray.
2. Mix the Dough
In a large bowl, stir together the almond flour, baking soda, and salt. Add the maple syrup, olive oil, and vanilla extract. Stir until a thick dough forms. Let the mixture rest for 3–5 minutes—this gives the almond flour time to hydrate.
3. Add Chocolate Chips
Gently fold in the chocolate chips. Save a few to press into the top for that picture-perfect look. If you’re feeling indulgent, stir in a handful of chopped walnuts or pecans for crunch.
4. Shape in the Skillet
Scoop the dough into your prepared skillet and spread it out evenly. Use the back of a spoon or your fingers to press it down gently. Press a few more chocolate chips into the surface if desired.
5. Bake
Bake the skillet cookie in the preheated oven for 15–20 minutes, or until the edges are golden and the center is set but still soft. Don’t overbake—it will continue cooking as it cools.
6. Cool and Serve
Remove the skillet from the oven and let the cookie cool for 5–10 minutes. It firms up beautifully and is easiest to slice when slightly cooled. Serve warm, preferably with a big scoop of vanilla ice cream on top. Spoon out a slice or dig straight in with a fork!
Tips for Success
- Don’t Skip the Rest Time – Letting the dough sit before baking helps the almond flour absorb moisture and yields a chewier cookie.
- Watch the Oven – Every oven bakes a bit differently. Begin checking for doneness at 15 minutes.
- Serve Fresh – This skillet cookie is best served warm for gooey chocolate and soft cookie texture.
- Use Good Chocolate – A high-quality dark chocolate or dairy-free chips really elevate the flavor.
Variations
- Add Nuts – Fold in 1/3 cup chopped pecans or walnuts.
- Try Spices – A dash of cinnamon or espresso powder adds depth.
- Use Coconut Oil – Swap olive oil with melted coconut oil for a richer flavor.
- Make it Vegan – Already egg-free and dairy-free; just ensure your chocolate chips are vegan.
- Holiday Twist – Add peppermint extract and crushed candy canes for a festive feel.
Make-Ahead & Storage
This cookie is best enjoyed fresh but can be stored in the skillet, covered, at room temperature for up to 2 days. For longer storage, transfer slices to an airtight container and refrigerate for up to 5 days. Reheat individual slices in the microwave for 10–15 seconds for that just-baked warmth.
Frequently Asked Questions
Can I use regular flour instead of almond flour?
This recipe is developed specifically for almond flour, which has a different fat and moisture content than all-purpose flour. Substitutions are not recommended without adjusting other ingredients.
Is this cookie really sweet enough without sugar?
Yes! Maple syrup brings both sweetness and moisture. Combined with the natural sweetness of dark chocolate chips, it hits the perfect balance.
What size skillet should I use?
An 8-inch cast iron or oven-safe nonstick skillet works best. You could also use a small cake pan or pie dish in a pinch.
Can I make this into individual cookies?
Yes—scoop dough into cookie-sized portions and bake on a lined sheet at 350°F for about 10–12 minutes.
Is olive oil a strange choice for baking?
Not at all! Extra virgin olive oil offers moisture and a light fruity note. If you prefer, use a more neutral oil like avocado or melted coconut oil.
Final Thoughts
There’s something endlessly comforting about a warm, gooey chocolate chip cookie. Now imagine that—made healthier, simplified into a one-skillet masterpiece, and ready in under 30 minutes. This Chocolate Chip Skillet Cookie doesn’t just satisfy your dessert cravings—it makes you feel like a baking rock star, even if you’re short on time, ingredients, or experience.
Whether you’re sharing it with a loved one, serving it up at the end of a dinner party, or sneaking a spoonful straight from the pan on a weeknight, this dessert is a guaranteed crowd-pleaser. With simple pantry staples and a fuss-free method, there’s really no reason not to indulge. Try it once, and it just might become your new go-to treat.
Chocolate Chip Skillet Cookie
Ingredients
- 2 cups almond flour 192 g
- 1/4 teaspoon baking soda 1 g
- 1/2 teaspoon salt 3 g
- 1/4 cup + 1 tablespoon maple syrup 90 g
- 1/4 cup extra virgin olive oil 60 g
- 1 teaspoon pure vanilla extract 5 g
- 1/3 cup dark chocolate chips 85 g
- pinch of salt for topping optional
Instructions
Preheat the Oven
- Set your oven to 350°F (175°C). Lightly grease an 8-inch oven-safe skillet (cast iron works beautifully) with a touch of coconut oil or nonstick spray.
Mix the Dough
- In a large bowl, stir together the almond flour, baking soda, and salt. Add the maple syrup, olive oil, and vanilla extract. Stir until a thick dough forms. Let the mixture rest for 3–5 minutes—this gives the almond flour time to hydrate.
Add Chocolate Chips
- Gently fold in the chocolate chips. Save a few to press into the top for that picture-perfect look. If you’re feeling indulgent, stir in a handful of chopped walnuts or pecans for crunch.
Shape in the Skillet
- Scoop the dough into your prepared skillet and spread it out evenly. Use the back of a spoon or your fingers to press it down gently. Press a few more chocolate chips into the surface if desired.
Bake
- Bake the skillet cookie in the preheated oven for 15–20 minutes, or until the edges are golden and the center is set but still soft. Don’t overbake—it will continue cooking as it cools.
Cool and Serve
- Remove the skillet from the oven and let the cookie cool for 5–10 minutes. It firms up beautifully and is easiest to slice when slightly cooled. Serve warm, preferably with a big scoop of vanilla ice cream on top. Spoon out a slice or dig straight in with a fork!
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