Okay, deep breath. I know the feeling. You’ve been eating responsibly all week, sticking to the diet plan, and then BAM – that siren song starts calling you from the pantry. The craving hits hard, and you just need a giant, warm, decadent cookie. But you’re Paleo, right? That usually means crumbles and dryness, but not today! I’m here to tell you that you absolutely can have your warm, gooey center and eat it too. This isn’t just *any* dessert; this baking triumph is my signature **Paleo Chocolate Chip Skillet Cookie**. It’s big, it’s soft, it’s baked right in the cast iron, and honestly, it’s the only way I deal with serious cookie withdrawal now. I’ve spent ages perfecting the right ratio of almond to coconut flour so that it mimics that traditional chewiness without any of the grains. Trust me, when you pull this thing out of the oven, the smell alone is going to change your life!

Why This Paleo Chocolate Chip Skillet Cookie Recipe Works (E-E-A-T Focus)

When you’re dealing with gluten-free and paleo baking, sometimes you end up with something that tastes more like healthy sand than an actual dessert. Yuck! I’ve tinkered endlessly with different flours and binders so that this recipe delivers that classic cookie feel. I promise you, this isn’t just a good paleo cookie; it’s a genuinely great cookie, period. We aren’t compromising on yumminess just to stay compliant!

Here are the biggest reasons why this recipe stands head and shoulders above the rest. If you check out my general baking advice page, you’ll see I insist on these fundamentals!

Perfect Paleo Chocolate Chip Skillet Cookie Texture

Paleo cookies often bake up too cakey or they get hard the second they cool down, but not this one! Because we use a blend of almond and coconut flour, and we rely on the skillet’s heat retention, you get those irresistible crispy edges hugging a center that is delightfully doughy and gooey. That balance is my absolute goal every single time.

Simple Clean-Up with One Skillet

Honestly, the cleanup is almost as rewarding as the eating! Since the whole thing bakes and cools in the 6-inch cast iron skillet, you’re skipping mixing bowls (well, the ones that aren’t for mixing!) and skipping out on lining parchment paper everywhere. Grease the pan, mix the dough, bake, and serve right out of the skillet. Perfection!

Essential Ingredients for Your Paleo Chocolate Chip Skillet Cookie

The success of any good **paleo chocolate chip skillet cookie** rests entirely on the ingredients you choose. Since we can’t lean on traditional all-purpose flour or refined white sugar, every substitute has to pull its weight to deliver that perfect soft-yet-chewy texture. I’ve got a few non-negotiables here that you really shouldn’t mess with if you want that center to stay moist and beautiful!

Flour Blend for the Paleo Chocolate Chip Skillet Cookie

You need both almond flour and coconut flour working together here. Make sure you’re grabbing fine almond flour, not coarse almond meal—the texture difference is huge when baking something this rich! The almond flour gives us the bulk and richness we need. The coconut flour is super absorbent, so we only use a quarter cup, but it’s essential for soaking up moisture and binding everything together so it doesn’t turn greasy.

Sweeteners and Binders

We use pure maple syrup, folks! It’s not just about sweetness here. That liquid sugar provides necessary moisture that granulated sweeteners don’t. Don’t try swapping it for honey unless you really know what you’re doing, because honey behaves differently when baked. And one more thing: make sure that single binding element is a large egg. The egg is what keeps this giant cookie from collapsing into a puddle after baking. If you need a buttermilk substitute—say, for pancakes the next day—I wrote a whole guide on that right over here, but for this cookie, stick to the egg!

Step-by-Step Instructions for the Paleo Chocolate Chip Skillet Cookie

This is where the magic happens, and honestly, it’s shockingly fast! Because we’re only dealing with one main pan, prep time is minimal, which I love when the cookie craving hits hard. Just follow these quick steps, and you’ll be diving into that warm, soft center before you know it. Remember, we are aiming for that perfect contrast between the crust and the middle, so pay attention to the mixing part!

Preparing the Skillet and Oven

First things first: get that oven set to 350 degrees Fahrenheit! While that’s warming up, grab your trusty 6-inch cast iron skillet. You absolutely need to grease this well—I use a little extra coconut oil, making sure the bottom and sides are completely coated. This is crucial because paleo flours tend to stick more than regular flour doughs.

Mixing Wet and Dry Ingredients for the Paleo Chocolate Chip Skillet Cookie Dough

We start by treating our two main components separately, which keeps things organized. In one bowl—a medium one is perfect—whisk those dry guys together: the almond flour, coconut flour, baking soda, and salt. Whisk them really well so the baking soda gets distributed evenly! Now, in a separate, smaller bowl, mix up your wet ingredients: melted coconut oil, the maple syrup, the egg, and vanilla. Once they look unified, pour the wet mixture right into the dry mixture.

Here is my biggest expert tip for any cookie made without gluten: Do not overmix! Seriously, just stir until you see everything barely combined. Paleo flours get gummy and dense if you mix them too much after adding the liquid. If you see streaks of flour, that’s okay! Now, gently fold in those paleo chocolate chips. We want to keep all the air we managed to incorporate in there!

Baking and Cooling the Giant Paleo Chocolate Chip Skillet Cookie

Carefully spread your dough into that prepared skillet. Make sure it’s even so it cooks properly. Pop it into your preheated oven and set a timer for 18 minutes. You’re looking for the edges to be nicely set, but the absolute center should still look a little soft and maybe slightly raw. That’s your cue! Pull it out right then, between 18 and 22 minutes. The crucial final step? Let it just sit there in that hot skillet for at least 15 minutes before you even think about slicing it. That residual heat finishes cooking the center perfectly without drying out the edges.

Tips for the Best Paleo Chocolate Chip Skillet Cookie Results

Look, even with a great recipe, sometimes simple things trip us up when baking paleo, right? I’ve tested this recipe dozens of times, usually when the craving hit late at night, and I’ve learned the little extra steps that guarantee perfection. You want that skillet cookie to truly sing, and I’m here to help you nail it!

Since we are using alternative flours, slight adjustments can make a huge difference in how gooey your final cookie is. Don’t just trust the timer; use your senses! These tips are what moved my cookies from “pretty good” to “I can’t believe this is paleo!”

Finishing Touches for Your Paleo Chocolate Chip Skillet Cookie

This is my favorite little secret, and it comes straight from my notes for making any great chocolate chip cookie: you have to add flaky sea salt on top! Seriously, take a tiny pinch of flaky sea salt and just gently sprinkle it over the top of the dough right before it goes into the oven. Those little bright, sharp bursts of salt cut through the sweetness of the maple syrup and the richness of the chocolate chips so beautifully. It makes the whole experience feel much more gourmet, and it contrasts perfectly with the softness once it cools down a bit. Do not skip this step if you want that extra layer of flavor!

Serving Suggestions for Your Paleo Chocolate Chip Skillet Cookie

The best, and I mean only, way to tackle this giant **Paleo Chocolate Chip Skillet Cookie** is warm, right out of that skillet! Don’t even try to take it out and put it on a plate right away; it needs that structure from the pan to settle. Grab spoons for everyone—yep, spoons!—and dig in right where it sits.

If you want to get really fancy, I sometimes add a scoop of dairy-free vanilla ice cream, letting it melt right down into those warm pockets of paleo chocolate chip goodness. It’s decadent, it’s simple, and it feels like you’re getting away with something naughty even though you’re not! I shared some other fun little tweaks you can add to your favorite chocolate chip recipes over here, too!

Storage and Reheating the Paleo Chocolate Chip Skillet Cookie

The hardest part about this recipe is usually having leftovers! If you do manage to save some of this glorious **paleo chocolate chip skillet cookie**, you need to treat it right. Keep any leftover cookie right in the skillet, covered tightly with foil or plastic wrap, and leave it on the counter for a day or two. Don’t refrigerate it if you can help it, because that tends to dry out the paleo flours!

When that craving strikes again, don’t eat it cold! Seriously, reheat individual slices on a microwave-safe plate for about 15 to 20 seconds. That little bit of heat brings back that perfect, gooey, melty chocolate chip texture we worked so hard to achieve. If you store the whole thing, you can pop the whole skillet back in a 300-degree oven for five minutes to revive it!

Frequently Asked Questions About the Paleo Chocolate Chip Skillet Cookie

I get so many wonderful questions about tweaks and substitutes for this recipe—it just proves how many of you are loving this easy **paleo dessert**! Since we are dealing with alternative ingredients like almond flour, some substitutions are trickier than others. Let me clear up some of the most common things people ask me about when making this giant cookie!

Can I make this Paleo Chocolate Chip Skillet Cookie recipe vegan?

That’s a great question! Because this recipe relies on that single large egg for structure and lift, making it fully vegan is a bit challenging in a skillet format. If you absolutely must skip the egg, I suggest using a flax egg—that’s one tablespoon of ground flaxseed mixed with three tablespoons of water, left to sit until it gets gummy. However, be warned: the texture might be slightly denser, but it will still be a tasty almond flour cookie! If you are interested in other vegan adaptations, I always have fun experimenting with flours in things like my paleo pumpkin blondies!

What size skillet is best for this Paleo Chocolate Chip Skillet Cookie?

Listen, the skillet size absolutely determines the height and the bake time, so please stick to the recipe and use a 6-inch cast iron skillet! If you use anything larger, like an 8-inch or 10-inch pan, the batter will spread too thin. When that happens, the edges will burn before the center even thinks about setting up, and you lose that beautiful thick, gooey middle we are aiming for. The 6-inch size is just right to hold enough dough to bake up tall and lush!

Can I use a different sweetener instead of maple syrup?

You can, but only if you’re prepared for a different result, because maple syrup is doing more work than just providing sweetness here. It’s a liquid sweetener, and that liquid content is essential when baking with absorbent flours like coconut flour. Coconut sugar or granular monk fruit sweeteners will work, but you’ll need to add an extra tablespoon or two of coconut oil or water to the wet ingredients to make up for the lost moisture. For the absolute best texture, though, stick with the maple syrup!

Estimated Nutritional Data for One Serving of Paleo Chocolate Chip Skillet Cookie

Okay, I have to be totally upfront with you here about the numbers. When we bake with alternative flours, liquid sweeteners like maple syrup, and natural fats like coconut oil, those nutritional values can jump around depending on exactly what brand of paleo chocolate chips you used or how fresh your almond flour is. I ran these numbers through my usual calculator, but please treat this as a helpful guideline, not gospel!

These figures—about 280 calories per serving—are based on dividing the entire 6-inch skillet cookie into 6 equal servings. You’ll notice the fat content is higher, which is just how it goes when we use quality coconut oil. The sugar content reflects the natural sugars in the maple syrup and the chips. So, use this information as a rough guide, but remember that the real joy of this **paleo chocolate chip skillet cookie** is knowing you skipped all the processed junk!

Share Your Paleo Chocolate Chip Skillet Cookie Experience

That’s it! You’ve made the giant, decadent, perfectly gooey **Paleo Chocolate Chip Skillet Cookie**, and I’m so incredibly excited for you! Now that you’ve baked it, I really, really want to hear what you thought. Did it live up to the hype? Did those edges get perfectly crispy while the middle stayed wonderfully soft? Don’t be shy!

Please scroll down and leave a comment right below this section. Tell me how the recipe turned out for you! Did you go for my flaky sea salt booster on top, or did you get creative with something else? I constantly update my recipes based on reader feedback, so your thoughts help everyone who tries this later on.

If you made it and you snapped a picture—and I really hope you did because these look amazing—please tag me on social media! Nothing makes my day more than seeing one of my recipes out in the wild, especially a showstopper like this skillet cookie. If you have any questions that didn’t get covered, or if you want to chat more about baking without grains, feel free to reach out to me directly over on the contact page!

So, tell me honestly: What topping did you add to your warm skillet cookie before diving in? Was it ice cream? Just more spoons? Let me know!

Paleo Chocolate Chip Skillet Cookie

Author: freddyrecipes.com
Total Time: 30 min
Yield: 6 servings 1x
Diet: Gluten Free

Print Recipe

Description

A large, soft chocolate chip cookie baked in a skillet, suitable for a paleo diet.

Ingredients

Scale

1/2 cup almond flour
1/4 cup coconut flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup coconut oil, melted
1/4 cup maple syrup
1 large egg
1 teaspoon vanilla extract
1/2 cup paleo chocolate chips

Instructions

Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 6-inch cast iron skillet.
In a medium bowl, whisk together the almond flour, coconut flour, baking soda, and salt.
In a separate bowl, mix the melted coconut oil, maple syrup, egg, and vanilla extract until combined.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
Fold in the paleo chocolate chips.
Spread the dough evenly into the prepared skillet.
Bake for 18 to 22 minutes, or until the edges are set and the center looks slightly underdone.
Let the cookie cool in the skillet for at least 15 minutes before slicing and serving.

Notes

You can add a sprinkle of flaky sea salt on top before baking for extra flavor.
Serve warm directly from the skillet with a spoon.

Prep Time: 10 min
Cook Time: 20 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 15
Sodium: 120
Fat: 19
Saturated Fat: 12
Unsaturated Fat: 7
Trans Fat: 0
Carbohydrates: 25
Fiber: 3
Protein: 5
Cholesterol: 35

Keywords: paleo, chocolate chip, skillet cookie, almond flour, coconut flour, maple syrup, gluten free dessert