It’s time for us to sit down and enjoy an absolutely epic dessert together, don’t you think? I made a version of this incredible grain free chocolate chunk skillet cookie way back in 2017 and knew it was time to give it a makeover.
Not only is this epic skillet cookie grain free and gluten free, but it just so happens to be dairy free, paleo and vegan, too. Heaven, is that you?
I mean, take a scroll and just look at that fudge factor. Ge this amazing dessert baking ASAP, top with your fav ice cream and share it with friends & family all summer long!
Ingredients in this grain free chocolate chunk skillet cookie
This easy grain free skillet cookie is naturally sweetened, deliciously moist and truly the perfect dessert for sharing. You won’t believe it’s vegan and paleo! Here’s everything you’ll need to make it:
- Flax egg: you’ll need flaxseed meal and almond milk (we like to use unsweetened vanilla) to make a flax egg for this skillet cookie.
- Wet ingredients: we’re using coconut oil, creamy, natural almond butter, coconut sugar and vanilla extract.
- Dry ingredients: keep this chocolate chunk skillet cookie grain free by using almond flour and coconut flour!
- Baking staples: you’ll also need baking soda and salt.
- Mix-ins: don’t forget those delicious chocolate chunks! Use dairy free ones to keep the cookie skillet vegan.
Questions on ingredient swaps
I always suggest following a recipe as-is so that it comes out perfectly every time. This paleo chocolate chunk skillet cookie is fudgy and delicious just as it’s tested, but here are some substitutions I do and do not recommend:
- Can I use another flour? Unfortunately, no, I would not recommend swapping the flour in this skillet cookie as the texture will be much different. Feel free to try my chickpea flour chocolate chip cookies or my healthy oatmeal chocolate chip cookies using oat flour & oats.
- Can I choose a different sugar? This grain free skillet cookie should work well with brown sugar instead of coconut sugar.
- Can I swap the coconut oil? Feel free to use butter or vegan butter in place of the coconut oil.
- What about the almond butter? I think a natural, creamy cashew butter will work out well in this recipe, too. I would avoid using peanut butter as it might make the skillet cookie dry.
How to make the best grain free skillet cookie
- Prep your skillet. Preheat your oven and spray a 9 or 10 inch skillet with cooking spray.
- Make the flax egg. Combine flaxseed meal and almond milk in a small bowl and let it sit until it forms a gel-like consistency.
- Heat the almond butter. You’ll want to heat the almond butter with the coconut oil in a saucepan on low so that they mix together well and the coconut oil melts.
- Mix the wet ingredients. Add the almond butter & coconut oil to a large bowl and mix it with the coconut sugar, vanilla and your flax egg.
- Add the dry. Stir in the almond flour and coconut flour, baking soda and salt. Then fold in your chocolate chips.
- Form the skillet cookie. Add the cookie dough to your skillet and press it out to the edges so that it’s nice and even. Gently press in some more chocolate chips on top and bake it!
- Cool & enjoy. Let the grain free chocolate chunk skillet cookie cool, then top with your fav ice cream if you’d like and enjoy!
Two new ways to bake it
I think skillet cookies are so fun to make and share, but you can turn this gluten free skillet cookie into bars or cookies, too!
- Make blondies. Bake in a 9×9 or 8×8 inch pan lined with parchment paper for 25-35 minutes or until nice and golden brown along the edges. Once done baking, immediately sprinkle with Maldon salt and wait 20 minutes before cutting into blondies so that they hold together well.
- Make cookies. Fold all chocolate into dough (instead of reserving some for sprinkling on top) and bake on a large baking sheet lined with parchment paper for 11-13 minutes or until golden brown along the edges. Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to finish cooling. This will help them hold together. Don’t forget to sprinkle them with sea salt!
Store the grain free chocolate chunk cookie skillet covered at room temperature for up to 5 days. If you want a fudge like consistency, store it in the fridge.
How to freeze this paleo chocolate chunk skillet cookie
- Freeze the dough. I’d recommend dividing up the skillet cookie dough into 3-4 smaller dough balls for easy storing. Transfer the dough balls to one or more reusable freezer-safe bags or containers for up to 3 months. When ready to bake, simply thaw out the dough, press it into your prepared skillet and bake as directed. You’ll likely just need to add a few extra minutes of baking time!
- Freeze the baked skillet cookie. Wait for the grain free skillet cookie to cool completely, then I’d recommend cutting it into 12-16 individual bars. Transfer the bars to a reusable freezer-safe bag or container lined with wax or parchment paper. Once ready to eat, simply thaw out at room temperature and enjoy. If you have space in your freezer you can also wrap the entire skillet in tinfoil and place it in the freezer. Thaw the skillet at room temp and serve!
Recommended tools for baking skillet cookies
Check out all of our favorite kitchen essentials here.
More gluten free cookies to try
- Blow Ya Mind Vegan Chocolate Chip Cookies (gluten free, too!)
- Paleo Lemon Poppy Seed Cookies
- Grain Free Peanut Butter Cup Cookies
- The Best Paleo Chocolate Chunk Cookies
- Flourless Monster Cookies
Get all of our amazing gluten free cookie recipes here! Plenty of grain free and paleo options included.
I hope you love this amazing grain free chocolate chunk skillet cookie! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Grain Free Chocolate Chunk Skillet Cookie
Incredible grain free chocolate chunk skillet cookie made with almond flour, coconut flour and flaxseed meal to keep it grain free, gluten free and vegan. This gluten free skillet cookie is also paleo thanks to coconut sugar and almond butter! Options to turn it into blondies or cookies, too, for the perfect, easy dessert.
- 2 tablespoons flaxseed meal
- 1/4 cup unsweetened vanilla almond milk
- ½ cup unrefined virgin coconut oil
- ¼ cup creamy natural almond butter
- 1 cup coconut sugar
- 2 teaspoons vanilla extract
- 1 ½ cups fine blanched almond flour
- 1/3 cup coconut flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chunks or chocolate chips, divided (and dairy free if desired)
- Maldon Salt, for sprinkling on top
- Preheat the oven to 350 degrees F. Spray a 9 inch or 10 inch skillet with cooking spray.
- In a small bowl, whisk flaxseed meal and almond milk together until well combined. Let sit for 5-10 minutes until it thickens and forms a gel-like consistency; this is called a flax egg.
- Meanwhile add coconut oil and almond butter to a saucepan and place over low heat; stir coconut oil and almond butter together until completely melted.
- Transfer melted coconut oil and almond butter mixture to a large bowl and add in coconut sugar, vanilla and the flax egg. Mix until smooth. Next add in the dry ingredients: almond flour, coconut flour, baking soda and salt. Mix until well combined. Fold in ¾ cup of chocolate chunks/chocolate chips, reserving about ¼ cup for sprinkling on top.
- Add cookie dough to the prepared skillet and work towards the edges so that the dough is even. It helps if you use a rubber spatula to spread it out so it’s soft and even on top. Sprinkle remaining chocolate chunks on top and press them into the dough. Bake for 20-25 minutes or until the skillet is slightly golden brown along the edges. Sprinkle it with Maldon salt. Allow to cool a bit in the skillet before digging in. Serves 12-16. Top with your favorite ice cream.
If you want to bake as blondies: Bake in a 9x9 or 8x8 inch pan lined with parchment paper for 25-35 minutes or until nice and golden brown along the edges. Once done baking, immediately sprinkle with Maldon salt; wait 20 minutes before cutting into blondies so that they hold together well.
If you want to bake as cookies: Fold all chocolate into dough (instead of reserving some for sprinkling on top) and bake on a large baking sheet lined with parchment paper for 11-13 minutes or until golden brown along the edges. Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to finish cooling. This will help them hold together. Don’t forget to sprinkle them with sea salt!
To store: store blondies/skillet/cookies covered at room temperature for up to 5 days. If you want a fudge like consistency, store in the fridge.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats