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.

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.

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!

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:

• Chocolate Peanut Butter Bliss Bites (a favorite!)
• Dark Chocolate Cherry Quinoa Bark
  
• Berries and Yogurt Whipped Cream
  
• Chocolate Peanut Butter Mousse
  
• Mocha Almond Fudge Vegan Ice Cream
• Amazing Gluten Free Chocolate Cake
• Easy Bananas Foster Recipe
• Chai Spice Almond Snowball Cookies

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

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5 from 1 reviews

• Author: a Couple Cooks
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 8
• Category: Dessert
• Method: Baked
• Cuisine: American

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Description

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.

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Ingredients

• 2 cups Bob’s Red Mill Super Fine Almond Flour (do not use almond meal)
• 6 tablespoons brown sugar
• ¼ teaspoon kosher salt
• ¼ cup butter or coconut oil, melted and cooled
• 1 egg white
• 1 teaspoon vanilla
• ¼ cup bittersweet chocolate chips

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Instructions

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.)

Notes

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.

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.

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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.

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