Chewy Gluten-Free Skillet Almond Flour Cookie

This skillet chocolate chip almond flour cookie is a simple gluten-free and paleo tasty treat! All you need is 1 bowl and 5 minutes of hands-on time.

 Gluten Free Skillet Almond Flour Cookie | A Couple Cooks

Typically the recipes we share here are fresh and healthy dishes, but every so often a sweet treat comes along that is too good not to share. This time, it’s a skillet chocolate chip almond flour cookie. While it doesn’t qualify as healthy, perhaps it passes as healthy-ish.

With a dough base made primarily of almond flour (ground almonds), it has more nutrients than the typical refined white flour cookie. It’s also gluten-free and dairy-free, so it works for a variety of diets. And most importantly for us, it’s incredibly simple: mix all ingredients in a bowl, dump it in a skillet, and bake. You can’t get much easier than that! Keep reading for the recipe.

Gluten Free Skillet Almond Flour Cookie | A Couple Cooks

How to make a gluten-free skillet cookie

Some simple dessert recipes with a short ingredient list can be suspect, especially with more unique ingredients like almond flour. We tried several versions of this cookie that flopped, but finally ended up with the right texture: chewy, caramely, and dense like a blondie, which surprised us from the simple mix of almond flour, brown sugar, and butter or coconut oil. It’s worth purchasing almond flour for this one (substituting other types of flour isn’t something we tried, but go for it if you are so inclined!).

To make the skillet cookie, you simply mix together almond flour, sugar, butter, and egg white and chocolate chips, press it into a skillet, and bake! If you’re dairy-free, you can use coconut oil. We love the flavor with butter, but coconut oil works just as well! Then slice into wedges and serve. You can serve it right from the skillet while the chocolate is melty, or make it in advance and allow it to cool to room temperature. We also like cutting this one into tiny squares and serving as little bites. If you’re up for a decadent treat, top this skillet cookie with ice cream or our Homemade Whipped Cream!

Gluten Free Skillet Almond Flour Cookie | A Couple Cooks

Looking for healthy desserts? 

We love whipping up easy, healthy desserts—especially in the summer, when fruits are seasonal and easy to come by. What are your favorite simple, healthy-ish desserts? Let us know in the comments! While we go to desserts for a splurge, we love finding healthy desserts that are big on flavor. Here are a few of our healthy desserts:

Gluten Free Skillet Almond Flour Cookie | A Couple Cooks

This recipe is…

This skillet almond flour cookie is grain-free, Paleo, dairy-free, gluten-free, and vegetarian.


Chewy Gluten-Free Skillet Almond Flour Cookie

1 Star (No Ratings Yet)

  • Author: a Couple Cooks
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 1x


This skillet chocolate chip almond flour cookie is a simple gluten-free and dairy-free tasty treat! All you need is 1 bowl and 5 minutes of hands-on time.




  1. Preheat oven to 400ºF.
  2. In a medium bowl, mix together the almond flour, brown sugar, and kosher salt. Stir in coconut oil, egg white, vanilla, and the majority of the chocolate chips (save out a small handful for pressing into the top). Stir until a cohesive dough forms; if necessary, form the dough together with your hands to make sure the dry and wet ingredients are fully incorporated.
  3. Press the dough into an even layer in an 8-inch non-stick skillet, then press the remaining chocolate chips into the top. Smooth the top by rolling over it with a small glass.
  4. Bake 18 to 20 minutes, until golden brown. Allow to cool for 30 minutes so that the texture sets but the cookie is still warm. Slice into wedges and serve from the skillet. Or if desired, carefully run a thin knife around the edge and invert the cookie onto a plate, then flip right side up onto the serving plate. (Note: If you’d like to eat the cookie before the 30 minute rest time, eat it right from the skillet since it’s difficult to cut and remove pieces when the cookie is hot.)


Make sure to use almond flour in this recipe. Do not use almond meal, which is coarser and made from almonds with skins. Almond flour is ground more finely and is made with blanched almonds, which have no skins.

  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Keywords: skillet cookie, almond flour cookie, almond flour dessert

This post is sponsored by Bob’s Red Mill. All opinions are our own; we’re huge fans of their products and use them often. Thank you for supporting the sponsors who keep A Couple Cooks in action! 


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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.


  • Reply
    Puja Darshan
    June 6, 2016 at 7:45 am

    Those Cookies sounds really interesting, super excited to make almond cookie this weekend. Lovely sharing. Pinned. :)

  • Reply
    Abby @ Heart of a Baker
    June 6, 2016 at 9:06 am

    I’m just beginning to get into almond flour and I love love love it! I also adore a good skillet cookie :)

  • Reply
    Bethany @ Athletic Avocado
    June 6, 2016 at 9:18 am

    It’s simple desserts like this that are always a hit! You can never go wrong with the classic chocolate chip cookie, no matter what form it’s in!

  • Reply
    June 6, 2016 at 10:22 am

    I’m wondering if one can substitute a “flax egg” for the egg white in order to make the recipe vegan?

    • Reply
      February 16, 2017 at 8:03 pm

      I’m wondering the same thing too!! Been craving cookies like crazy lately but don’t want to make a couple dozen, so I plan on trying this out with a flax egg this weekend!

      • Reply
        February 16, 2017 at 8:05 pm

        Great! Please let us know how it works — I’ll add a note in the recipe if it does! (I have another version with sea salt if you’d like to email me for it! I’ts not online yet.

  • Reply
    June 6, 2016 at 10:22 am

    Ummm obsessed with that first shot, and also with that cute little skillet! Hope you’re enjoying the beautiful start to summer guys! :)

  • Reply
    June 6, 2016 at 11:21 am

    For summer, any fruit chopped up and tossed with a little cinnamon and topped with a quick oatmeal brown sugar crumble and baked till bubbling is our go-to treat. This cookie looks sooo good too!!

  • Reply
    Katie @ Whole Nourishment
    June 6, 2016 at 12:07 pm

    This looks honestly amazing. The description of the caramel flavor with chocolate had me. I love the idea of a chocolate chip skillet cookie. And almond flour is one of my go-to baking flours. So I’m really happy to see it used here.

  • Reply
    June 6, 2016 at 5:24 pm

    Yum! Skillet cookies are the best!!

  • Reply
    June 6, 2016 at 6:11 pm

    This looks amazing! I love skillet cookies and the almond flour here sounds like perfection :) Pinning this deliciousness to try!

  • Reply
    June 7, 2016 at 11:52 am

    It’s so fun to play with new ingredients. I’ll have to make this when some gf friends come over and we’re craving a treat.

  • Reply
    June 25, 2016 at 1:49 am

    Looks yummy! I have a bunch of almond meal I need to use up… Do you think I could blend it to make it more fine?

    • Reply
      June 27, 2016 at 10:32 pm

      Interesting question! I’m not sure that this would work, since almond meal typically has skins on the almonds and almond flour does not have skins, making it lighter and fluffier. It would likely make the cookie denser and drier (we had someone try with almond meal and it came out overly dry)!

  • Reply
    October 5, 2017 at 8:01 pm

    Hi! My son is severely tree-nut and peanut allergic, so I would have to make this with a different flour. What measurement of wheat flour do you suggest?

    • Reply
      October 5, 2017 at 8:08 pm

      Ahhh got it! I would probably try to find a different recipe than this one — it’s customized based on almond flour and I’ve never tried it with wheat flour! Thanks for the question, and sorry it won’t work out!

  • Reply
    January 24, 2019 at 3:56 pm

    Hi! I was wondering if this recipe is adaptable for regular cookies… I don’t have a skillet and I’m not interested in making the cookie this big… If not, do you have another recipe to suggest? The ingredients are perfect on this one (I have some dietary restrictions, so it’s hard to find a good recipe)! Thanks!

    • Reply
      January 24, 2019 at 7:23 pm

      Hi there! We’d recommend making the cookie recipe on a baking sheet — roll it into a rectangle — and then slice it into pieces after it’s baked. It keeps well and makes as many little cookies as you’d like!

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