Believe it or not, this recipe was my sister’s idea! She actually suggested it over a year ago and at the time, I already had so many cookie recipes on the blog – almond flour chocolate chip cookies, healthy cookie dough bark, and gluten-free edible cookie dough – I sorta just put it on the back burner. Well, fast forward to a few weeks ago when her idea popped back into my head and I was like… ya, a healthy cookie skillet sounds SO good right about now. So I ran to my kitchen and got to work!
I knew my cookie skillet had to be three things – gluten-free, healthier than the rest, and DELICIOUS. And let me tell ya, this recipe checks every one of those boxes! Made with almond flour, coconut oil, and a dash of maple syrup, it’s surprisingly healthy but just as good as any other cookie recipe. It’s also super easy to make in just one bowl with 8 simple ingredients!
Why You’ll Love This Healthy Cookie Skillet
- Simple & Delicious: This gooey, chocolatey cookie skillet is made in just one bowl with 8 simple ingredients.
- Healthier Than Traditional Cookies: Made with almond flour, coconut oil, and maple syrup, this recipe is gluten-free, paleo, and naturally sweetened.
- Diet-Friendly & Versatile: Easy to customize for nut-free, keto, or vegan diets with simple ingredient swaps.
Recipe Substitutions & Variations
Flour Alternatives:
- All-Purpose Flour: Swap the almond flour for an equal amount of all-purpose flour if you’re not concerned about gluten-free or paleo.
- Coconut Flour: Use 1/4 cup coconut flour in place of the almond flour for a lower-carb version.
Nut Butter Swaps:
- Use peanut butter for a classic flavor or cashew butter for extra creaminess.
- For nut-free, opt for sunflower seed butter.
Mix-In Ideas:
- Chopped nuts (walnuts, pecans, or almonds) for added crunch.
- Unsweetened shredded coconut for extra texture and flavor.
- Flaky sea salt sprinkled on top before baking for a sweet-salty contrast.
What Makes This Recipe Healthy?
- Gluten-Free & Paleo: Made with almond flour and coconut oil, this skillet cookie is grain-free and dairy-free.
- Naturally Sweetened: Maple syrup is used instead of refined sugar, making it a healthier dessert option.
- Wholesome Fats & Protein: Almond butter and coconut oil provide healthy fats, while the egg adds protein.
Adjust This Recipe to Your Dietary Needs
Make It Nut-Free: Swap almond butter with sunflower seed butter and use all-purpose flour instead of almond flour.
Make It Keto: Replace maple syrup with monk fruit syrup or another keto-friendly sweetener and use sugar-free chocolate chips.
Make It Vegan: Use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) instead of a regular egg and choose dairy-free chocolate chips.
Storage Instructions
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze individual portions for up to 3 months. Thaw in the fridge or reheat in the microwave before serving.
More Healthy Desserts You’ll Love
Healthy Gluten-Free Cookie Skillet
Equipment
- 1 large bowl
- 1 8-inch skillet
Ingredients
- 1/2 cup unsweetened creamy almond butter or any nut/seed butter
- 1/4 cup melted coconut oil
- 3 tablespoons maple syrup
- 1 egg at room temperature
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 1/2 teaspoon baking soda
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350° Fahrenheit and lightly grease an 8-inch skillet.
- In a large bowl, whisk together the almond butter, melted coconut oil, maple syrup, egg, and vanilla extract.
- Add in the almond flour and baking soda, then mix until the batter is completely combined.
- Stir in the chocolate chips, then transfer the batter to your greased skillet. Bake for 20-25 minutes, or until just set in the center, then remove and let cool slightly before serving.
