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These skillet chocolate chip almond flour cookies are a simple gluten-free dessert! All you need is 1 bowl and 5 minutes of hands-on time.
This post was created in partnership with Bob’s Red Mill. All opinions are our own.
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 these skillet chocolate chip almond flour cookies. 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.
Related: 12 Gluten Free Desserts Everyone Will Love | Chewy Pumpkin Oatmeal Cookies
How to make skillet almond flour cookies
These chocolate chip almond flour cookies are so, so easy to make and baked right in a skillet! They’ve got just the right texture: chewy, caramely, and dense like a blondie, which comes from the mix of almond flour, brown sugar, and butter or coconut oil. It’s worth purchasing almond flour for this one. (Want more with almond flour? We’ve got 10 easy almond recipes for you to try.)
To make the almond flour cookies, you simply mix together almond flour, sugar, butter, and egg white and chocolate chips. Then, press it into a skillet, and bake! After baking, 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 of chocolate chip almond flour cookies. If you’re up for a decadent treat, top a wedge with ice cream, Homemade Whipped Cream, Coconut Whipped Cream, or Yogurt Whipped Cream!
Looking for healthy desserts?
While we go to desserts for a splurge, we love finding healthy desserts that are big on flavor. Outside of these almond flour cookies, here are a few of our favorite healthy desserts:
- All Easy Cookie Recipes!
- Chocolate Peanut Butter Bliss Bites (a favorite!)
- Dark Chocolate Cherry Quinoa Bark
- Strawberry Rhubarb Crisp
- Pistachio Honey Gluten Free Donuts
- Best Applesauce Cake
- Berries and Yogurt Whipped Cream
- Chocolate Peanut Butter Mousse
- Mocha Almond Fudge Vegan Ice Cream
- Amazing Gluten Free Chocolate Cake
- Easy Bananas Foster Recipe
- Vegan Chocolate Chip Cookies
- Chai Spice Russian Tea Cakes
- Perfect Homemade Peanut Butter Cups
This recipe is…
These skillet chocolate chip almond flour cookies are grain-free, Paleo, dairy-free, gluten-free, and vegetarian.
Skillet Chocolate Chip Almond Flour Cookies
These skillet chocolate chip almond flour cookies are a simple gluten-free dessert! All you need is 1 bowl and 5 minutes of hands-on time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
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
Instructions
- Preheat oven to 400ºF.
- 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.
- 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.
- 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.
What is you only have a 10 inch skillet. How do you nuance this. Thank you
Hi! You’d need to multiply everything by 1.5!
? oh my gosh yum. Love it. I used sunflour since I have a nut allergy.
I just discovered you guys!! So excited. You cook/eat/think about food exactly like me, and I’m in Cincinnati so I’m hoping you do some local workshops or appearances. I bought your book immediately and have set a goal to make every recipe – eventually. I’m assuming a cast iron skillet would work just as well for this recipe? Thanks and looking forward to making your recipes!
Thank you for the comment and for purchasing the book! Let us know which recipes you find that you love :)
Yes, a cast iron skillet should work well for this skillet cookie!
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!
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!
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?
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!
I made it with an equivalent amount of all purpose wheat flour. It took probably two additional tablespoons of milk to bring it together.
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?
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)!