A Gluten-Free Skillet Chocolate Chip Cookie for 2! Perfect for date night, movie night, or any night of the week. Made with almond flour, coconut oil, and, of course, chocolate chips, these cookies are the perfect gluten-free treat!
Ingredients Needed for a Gluten-Free Skillet Cookie
- almond flour
- brown sugar
- chopped pecans or walnuts (optional)
- semisweet chocolate chips
- baking soda
- salt
- coconut oil
- egg (see notes on small-batch measuring)
- vanilla extract
How To Make This Gluten-Free Treat
- Preheat the oven to 350°. Grease a mini cast-iron skillet with coconut oil or prepare a baking sheet with coconut oil, parchment paper, or a silicone mat.
- Put the almond flour, brown sugar, pecans, chocolate chips, baking soda, and salt in a large mixing bowl. Mix together so that everything is combined.
- Add the coconut oil, egg, and vanilla extract and mix in with a spatula or spoon.
- Put the dough in your prepared skillet or form 2 large dough balls and place them on your baking sheet. Bake the skillet cookie for 20-22 minutes (if you are making cookies, bake for 11-13 minutes).
What If I Don't Have a Mini Skillet?
No skillet? No problem! You can make two delicious chocolate chip cookies on a baking sheet! Just make two equal-sized round balls, flatten them slightly with your hands and bake for 12-14 minutes.
Once baked, allow the cookies to cool on the baking sheet for 5-10 minute before enjoying.
How to Measure Part of an Egg
This cookie recipe is cut down so you are only making enough for a small skillet or 2 large cookies. Because of this you only need a small amount of egg, but I still think it's needed. It makes the cookie chewy and soft, not to mention it helps bind all of the ingredients together. So, to get only 1 tbsp, just crack the egg into a small bowl and whisk for a few seconds. Measure out what you need for the cookie. The leftover egg can be frozen or makes an excellent dog treat. You can also microwave it for 20 seconds or so and have a quick scrambled egg bite.
Other Ingredient Options
The great thing about cookies is you can add whatever you want to them! Try these gluten-free chocolate chip cookies with coconut, dried fruit, sprinkles, or a dash of flaked sea salt on top!
The OTHER great thing to do with warm cookies is to put ice cream on top! Or a dollop of whipped cream...with chocolate sauce...and maybe a cherry...just sayin' 🤷🏼♀️.
Expert Tips For This Recipe
- When mixing in the wet ingredients, push the spatula against the side and bottom of the bowl as you are mixing to get the oil and egg mixed in well.
- If you are making these cookies in a skillet, push the dough down with your spatula/spoon so it's nice and packed in.
- If you are making regular cookies, allow the cookies to cool on the baking sheet for 5-10 minutes before removing them. This will help the cookies firm up.
- Don't have a ⅛ teaspoon or ⅛ cup measuring tool? Don't panic, you can eyeball half of ¼ tsp/cup and your cookie will turn out just fine.
Where to Find a Mini Cast Iron Skillet
I realize everyone may not have a mini cast-iron skillet. I was gifted mine a long time ago but they are surprisingly easy to find. They are also pretty cute and I use mine all the time.
Of course, Amazon has a variety of options like this one that comes with a cookie dough mix. You can also find them during Christmas and Valentine's Day at local stores.
Other Dessert Recipes to Check Out
- Kitchen Sink Cookies
- Easy Cake Bites
- Easy and Moist Banana Pudding Layer Cake
- Instant Pot Lavender Cheesecake
If you get a chance to make this Gluten-Free Skillet Chocolate Chip Cookie, tag me on Instagram or Facebook and show me, or leave a review below! You can also follow me on Pinterest and sign up for my e-mail list to receive more fun and delicious recipes in your inbox.
Gluten-Free Skillet Chocolate Chip Cookie
Equipment
- rubber/silicone spatula
Ingredients
- ⅝ cup almond flour (½ cup + 2 tbsp)
- ¼ cup light brown sugar
- ¼ cup chopped pecans or walnuts (optional)
- ¼ cup semisweet chocolate chips
- ⅛ teaspoon baking soda
- ⅛ teaspoon kosher salt
- ⅛ cup coconut oil (can substitute other oil of choice)
- 1 tablespoon egg *see notes for small-batch measuring
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Grease a mini cast-iron skillet with coconut oil or prepare a baking sheet with coconut oil, parchment paper, or a silicone mat.
- Place the almond flour, brown sugar, pecans, chocolate chips, baking soda, and salt in a large mixing bowl. Mix together so that everything is combined.
- Add the coconut oil, egg, and vanilla extract and mix in with a spatula or spoon. It will take a moment to get everything mixed in well and to form a nice dough.
- Put the dough in your prepared skillet or form 2 large dough balls and place them on your baking sheet. Bake the skillet cookie for 20-22 minutes (if you are making cookies, bake for 11-13 minutes). Once done, allow the cookie to cool for a few minutes before serving. For cookies, allow them to cool on the baking sheet for 5-10 minutes so that they can firm up before serving. Enjoy!
Notes
-
- When mixing in the wet ingredients, push the spatula against the side and bottom of the bowl as you are mixing to get the oil and egg mixed in well.
- If you are making these cookies in a skillet, push the dough down with your spatula/spoon so it's nice and packed in.
- If you are making regular cookies, allow the cookies to cool on the baking sheet for 5-10 minutes before removing them. This will help the cookies firm up.
- Don't have a ⅛ teaspoon or ⅛ cup measuring tool? Don't panic, you can eyeball half of ¼ tsp/cup and your cookie will turn out just fine.
- This cookie recipe is cut down so you are only making enough for a small skillet or 2 large cookies. Because of this you only need a small amount of egg, but I still think it's needed. It makes the cookie chewy and soft, not to mention it helps bind all of the ingredients together. So, to get only 1 tbsp, just crack the egg into a small bowl and whisk for a few seconds. Measure out what you need for the cookie.
Nutrition
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
Jeannie says
love skillet cookies, enjoying a good portion size for movie nights!
Emily says
Jeannie, I agree, mini skillets are the perfect portion size. So you get all of the goodness of a large skillet cookie with less of the guilt.😀
Francy says
Good gluten free dessert, great for my kids party😁
Emily says
Yes, they are perfect for a kid's party!!
Kalu says
Mini anything is adorable, so I bet this mini skillet cookie is just the cutest thing ever. Now I need to go get myself some mini skillet to try out our recipe. Thanks for sharing.
Emily says
It's so true, mini anything is the best! Plus, you can make a delicious dessert without having leftovers...which isn't bad unless you are like me and can't stop eating cookies!😆
CookBakeLive says
This looks like heaven! Adding it to my weekend list of things to make right now.
Emily says
You are going to love this cookie!! Enjoy!