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grain free chocolate chunk skillet cookie topped with ice cream

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.
Course Dairy Free, Dessert, Gluten Free, Grain Free, Paleo, Vegan
Cuisine American
Keyword gluten free skillet cookie, grain free chocolate chunk skillet cookie, grain free skillet cookie, paleo chocolate chunk skillet cookie, paleo skillet cookie, vegan skillet cookie
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 16 servings
Calories 273cal
Author Monique Volz of AmbitiousKitchen.com


  • 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.


Serving: 1serving (based on 16) | Calories: 273cal | Carbohydrates: 26.1g | Protein: 3.7g | Fat: 19.3g | Saturated Fat: 9.5g | Fiber: 3.8g | Sugar: 19.7g