Flourless Chocolate Chip Cookie Skillet

Flourless Chocolate Chip Cookie Skillet : Jessi's Kitchen

Okay I have a confession about why I created this recipe. It basically all had to do with the flowers in this picture. I had used them for a non-food shoot and was kind of obsessed with them. So I decided to create a recipe that would compliment the purple flowers. I knew that chocolate would look great with the colors and this recipe was born.

Flourless Chocolate Chip Cookie Skillet : Jessi's Kitchen

I am SO glad I bought those flowers because I LOVE LOVE this recipe. It is basically the perfect cookie skillet and the caramel just takes it to the next level. I like to use my 6.5 inch cast iron pan for this. It is the perfect sharing size and the cookie bakes perfectly in there.

I put two options in the recipe for baking times. I really prefer cookie skillets to be kind of gooey in the middle. My husband prefers the cookie to be cooked through completely (weirdo) so I decided to just give both cooking times.

I have also made this cookie without the caramel sauce and it is just as delicious.


Flourless Chocolate Chip Cookie Skillet : Jessi's Kitchen

Flourless Chocolate Chip Cookie Skillet
Serves 2
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Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
Cookie Skillet
  1. ½ cup almond butter
  2. 1/3 cup coconut sugar
  3. 1 egg
  4. 1 tsp vanilla
  5. ¼ tsp sea salt
  6. ½ tsp baking soda
  7. 1/3 cup chocolate chips
  8. 1 Tbsp cocoa nibs (optional)
Caramel Sauce
  1. ½ cup coconut milk
  2. ¼ cup raw honey
  3. ¼ cup coconut sugar
  4. 2 tsp vanilla
  5. ¼ tsp salt
  6. 1 Tbsp palm shortening or grass-fed butter
Cookie Skillet
  1. Preheat oven to 350 and grease a 6.5 inch cast iron skillet
  2. Put the almond butter and coconut sugar in a bowl and mix thoroughly with a wooden spoon or hand mixer.
  3. Whisk the egg in a separate bowl and add the egg and vanilla to the almond butter mixture and thoroughly mix.
  4. Add the salt and baking soda and mix.
  5. Stir in the chocolate chips and cocoa nibs if desired.
  6. Put the dough in the pan and spread evenly. Mixture can be thick so you may need to press down with your hands.
  7. Bake for 18-20 minutes for a soft gooey cookie or 25 minutes for a thoroughly cooked cookie.
  8. Drizzle caramel on top and sprinkle with more sea salt if desired.
Caramel Sauce
  1. Heat a sauce pan over medium-high heat and add all of the ingredients except the palm shortening. Whisk ingredients and bring to a low, steady simmer. Add the palm shortening and whisk thoroughly.
  2. Let mixture simmer for approximately 20-25 minutes or until your candy thermometer reaches 235-240 degrees. Be sure to whisk caramel frequently while it simmers.
  3. Let mixture cool slightly and drizzle over the cookie.
Jessi's Kitchen http://jessiskitchen.com/
Flourless Chocolate Chip Cookie Skillet : Jessi's Kitchen


4 comments on “Flourless Chocolate Chip Cookie Skillet

  1. I just made this last night because I just needed a little something extra after dinner…it was Friday night after all! 😉 And it was so good! I shared it and it was perfect! I love how simple it was to make because sometimes I want a treat, but I don’t have anything ready and by the time I want something I don’t have the energy to make something complicated…but this was easy and used only a few ingredients I already had. I didn’t make the caramel sauce (like I said, I was going for simple), but it was delicious without it! I don’t know why, but I don’t think I have ever made a skillet cookie before. Crazy, right?! Not anymore! This will be my go-to for a simple treat! 🙂

    • So glad you enjoyed it. I make it all the time without the caramel too when I want a quick treat. So happy you have a go-to simple treat now! 🙂

  2. Hi Jessi! Thank you so much for this post, and I love your blog! I made this last night for a church function today – and it got wiped out!! I loved it and so did everyone else.

    I made some small changes – doubled it, used brown sugar instead of coconut sugar (didn’t have any coconut sugar on hand), and baked it in a 9 inch cake pan. Came out perfect!!

    I didn’t get to try out the caramel sauce because I was pressed for time, but I plan to in the future!

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