This chocolate chip cookie skillet is gooey, chewy and absolutely delicious especially when served warm with a scoop of ice cream! Made with almond flour, oat flour, almond butter and coconut sugar, it’s gluten-free, dairy-free and can easily be made vegan.

I will never forget the first time I experienced a cookie skillet… specifically a Pizookie from BJ’s Restaurant. It’s essentially a chocolate chip cookie that has been baked inside a personal-sized pizza pan and it’s amazing!

I’m not sure what ingredients are in the BJ’s version, but I decided I needed to make an EBF-friendly Pizookie (aka cookie skillet) with better for you ingredients and this recipe was born.

This is such a fun treat for a party and especially tasty when served with a warm scoop of ice cream on top.

Why You’ll Love This Recipe

  • Cookie deliciousness without the effort of rolling into individual cookies! I’m all about minimal effort sweets.
  • It’s a gluten-free and dairy-free dessert that can also easily be made vegan!
  • It’s the perfect dessert to make for a crowd. How fun would it be to serve these family style at a dinner party?

Ingredients Needed

  • eggs – make sure these are at room temperature before mixing in the batter or the coconut oil will solidify with the cold ingredients! You can also use 2 flaxseed eggs to make this recipe vegan.
  • coconut sugar – to keep things refined sugar-free we’re using coconut sugar instead of white sugar. White sugar also works in a pinch!
  • coconut oil – you’ll want the coconut oil to be in liquid state so warm it up until it’s melted if needed.
  • creamy natural almond butter – I used Wild Friends almond butter, but also like the store branded almond butter from Whole Foods and Trader Joe’s. Feel free to swap the almond butter for a different nut or seed butter, if needed!
  • vanilla extract – a flavor enhancer.
  • fine blanched almond flour – make sure you grab almond flour and not almond meal! Almond flour is more finely ground and works best for this recipe. I love Bob’s Red Mill blanched almond flour.
  • oat flour – you can use store-bought oat flour or make your own by grinding rolled oats in your blender or food processor. Check out my guide on how to make oat flour.
  • baking soda – to help the cookie rise a bit.
  • salt – brings out all of the flavors in the cookie.
  • chocolate chunks or semi-sweet chocolate chips – I like using Enjoy Life semi-sweet mega chunks or Lily’s chocolate chips, but feel free to use your favorite brand of chocolate chips!
  • flaked sea salt – this is optional but I love adding a hint of saltiness as a topping!

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