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baked gluten free chocolate chip cookie in a mini cast-iron pan

Gluten-Free Skillet Chocolate Chip Cookie

A Gluten-Free Skillet Chocolate Chip Cookie for 2! Perfect for date night, movie night, or any night of the week!
5 from 15 votes
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2 people
Author: EmilyFabulous

Equipment

  • 5" mini cast-iron skillet (or a baking sheet)
  • rubber/silicone spatula

Ingredients

  • 5/8 cup almond flour (½ cup + 2 tbsp)
  • ¼ cup light brown sugar
  • ¼ cup chopped pecans or walnuts (optional)
  • ¼ cup semisweet chocolate chips
  • teaspoon baking soda
  • teaspoon kosher salt
  • 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.
    mini cast iron skillet with coconut oil
  • 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.
    dry ingredients for gluten free chocolate chip cookie
  • 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.
    gluten free chocolate chip cookie dough in a bowl
  • 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!
    baked gluten free chocolate chip cookie in a mini cast-iron pan

Notes

  • 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. 

Any nutrition calculations are only estimates using online calculators. Please verify using your own data.