Just because you’re eating paleo doesn’t mean you can’t have chocolate chip cookies-and paleo chocolate chip skillet cookies at that! They are so sweet, moist, and delicious!
A delicious winter time treat!
While chocolate is delicious all year round, there’s something special about chocolate treats in the days of cold weather, especially in the Christmas season. Hot chocolate in oversized mugs, trendy new chocolate bombs, chocolate bark, and the list goes on! Lots of chocolatey treats are warm and cozy.
This paleo chocolate chip skillet cookie is perfect for cold wintry nights! It’s perfectly moist, not dry at all. In fact, I had a few different people taste test this, and the common response was how moist it was, especially since it was a paleo treat!
If you serve it to a group warm from the oven (post covid of course!), scoop some low sugar vanilla ice cream on top for a special treat!
Because this is a paleo dessert, there are no gluten, grains, dairy, or refined sugars to be found! Instead, you’ll find natural sweeteners that are lower on the glycemic index, flour made from a root vegetable, and a healthy oil instead of butter.
Cassava flour is what I used here to keep this gluten and grain free. It is derived from the yucca plant, the same thing that tapioca flour is made from, though they can’t be used interchangeably in all recipes. Cassava flour, as I’ve said here many times before, is my favorite grain free flour, and for many reasons!
It is one of the cheapest grain free flours on the market, and they can be much pricier than regular all purpose flour! It is also the most similar in taste and texture to all purpose flour, making it easier to work with, in my opinion, than other alternative flours such as almond flour.
This is the Thrive Market brand of cassava flour that I use quite often!
Coconut oil is used in place of butter, but you probably can also use palm shortening. Just use one that is sustainably sourced, such as this one!
Instead of using cane sugar or brown sugar, the recipe calls for coconut sugar, which is a paleo compliant sweetener. I used this brand, and it tasted great! Often times I instead use the Trader Joe’s brand of coconut sugar, which is the cheapest I’ve found.
For chocolate chips, I personally am comfortable using these Enjoy Life chocolate chips. They only have 3 ingredients! No soy or dairy included. They do use cane sugar, which is not paleo, so use at your own discretion. If you’re not ok with that, you can definitely make your own!
Instructions for Paleo Chocolate Chip Skillet Cookie
Start by preheating the oven and greasing a 9 inch oven proof skillet. I use a cast iron, as they are the healthiest option and definitely oven proof.
Next you’ll want to prepare the coconut oil. If it’s hot outside, your coconut oil is probably already in a liquid state. If so, go ahead and use it as is! If not, melt it on the stove top. Just watch over it so that you heat it until just melted, do not let it continue to heat and get hot. If you let it get hot, there’s a chance it will cook the eggs!
Add all the remaining wet ingredients to the coconut oil. Mix thouroughly.
In a separate bowl, mix together the dry ingredients. Now add the dry and the wet ingredients together. Mix until just combined, being careful not to overmix! If you overmix, the end result will be tough cookie!
Finally, gently fold in the chocolate chips, again being careful not to overmix.
Spoon the batter into the greased skillet, and use a spoon or wooden spatula to make sure the batter is even. If you have a thick center and thin edges, the end result will be an uneven cookie, with some parts being undercooked and other parts being burnt!
Place the whole skillet in the oven and bake for approximately 35-40 minutes, or until a knife inserted in the center comes out clean.
When it’s finished, let cool then slice into 8 pieces and enjoy!
Paleo Chocolate Chip Skillet Cookie
- 1 1/4 Cup Cassava flour
- 1 Cup coconut sugar
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/3 cup coconut oil
- 1/4 cup almond milk
- 2 eggs
- 3/4 tsp apple cider vinegar
- 1 tbsp. vanilla extract
- 1 cup chocolate chip
- Preheat the oven to 450 F, and grease a 10 inch ovenproof skillet with coconut oil.
- Heat the coconut oil until just melted, don't let it get hot.
- Mix together all the wet ingredients. Set aside.
- Mix together all the dry ingredients except the chocolate chips.
- Gently mix the wet and dry ingredients together until just mixed, then fold in the chocolate chips.
- Spread gently into the greased skillet, and even out the batter.
- Place in the oven and bake for 35-40 minutes, or until a knife inserted comes out clean. Enjoy!
If you are looking for more paleo treats, check out my other sweet treats here! All of them are gluten free and most are paleo. I also have another dessert baked in a skillet, but this one is a strawberry skillet muffin!
Did you make this delicious paleo chocolate chip skillet cookie? If you did, would you let me know in the comments below what you thought of it? I’ve had a lot of good in person feedback on this, but would love to read your thoughts!
Also, feel free to take a picture of your final product and post it to the gram! Tag me @thecleanhappylife so I can see it and repost it!
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