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.

Almond flour cookies

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

Skillet chocolate chip almond flour 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!

Skillet chocolate chip cookies

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:

Almond flour cookies | Gluten free desserts

This recipe is…

These skillet chocolate chip almond flour cookies are grain-free, Paleo, dairy-free, gluten-free, and vegetarian.

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Skillet cookie

Skillet Chocolate Chip Almond Flour Cookies

1 Star2 Stars3 Stars4 Stars5 Stars (37 votes, average: 4.11 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 1x


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.




  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 cookies, almond flour dessert

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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. [email protected])

  • 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
      April 25, 2020 at 9:57 pm

      I made it with an equivalent amount of all purpose wheat flour. It took probably two additional tablespoons of milk to bring it together.

  • 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!

  • Reply
    Nona Waldeck
    May 13, 2019 at 9:08 am

    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!

    • Reply
      May 13, 2019 at 9:34 am

      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!

  • Reply
    July 3, 2019 at 8:22 pm

    ? oh my gosh yum. Love it. I used sunflour since I have a nut allergy.

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