Gluten-Free Skillet Chocolate Chip Cookie

2 people
25 min

An easy Gluten-Free Skillet Chocolate Chip Cookie for 2 made from almond flour! 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! You can make these cookies in a mini skillet or just on a baking sheet. It takes 5 minutes to put together and a warm dessert for two is served in less than 30 minutes. No skillet? No problem! You can make two delicious chocolate chip cookies on a baking sheet. This cookie is chewy and gooey!

Gluten-Free Skillet Chocolate Chip cookie in a mini cast-iron skillet.

Gluten-free chocolate chip cookie made on a baking sheet

gluten-free chocolate chip cookie dough

Gluten-Free Skillet Chocolate Chip Cookie
Recipe details
  • 2  people
  • Prep time: 5 Minutes Cook time: 20 Minutes Total time: 25 min
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  • 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
  • ⅛ teaspoon baking soda
  • ⅛ teaspoon salt
  • ⅛ cup coconut oil (can substitute other oil of choice)
  • 1 tbsp egg *see notes for small-batch measuring
  • ¼ tsp vanilla extract

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!
  • 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.
Emily |
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