Jump to Recipe VeganEgg Free
This fudgy double chocolate chip skillet cookie is easy to throw together and makes a fun, super chocolatey dessert that everyone will love! No one would ever guess this gooey delicious skillet cookie is actually healthy and made with real food ingredients! It’s gluten-free, vegan, paleo, and refined sugar free.
Since we’re days away from Mother’s Day, I’m sharing a recipe that’s an irresistible personal favorite. And I’ll bet there are lots of other moms who are with me on this one!
A fudgy, gooey, double chocolate chip skillet cookie! One that just happens to be made with real food ingredients but you’d really never know.
Skillet cookies are my weakness and the fudgier and gooier, the better!
Whether it’s my original paleo chocolate chip skillet cookies, fudgy chocolate skillet cake, coconut flour skillet cookie or banana chocolate chip skillet cookie, if I want something perfectly satisfying then it’s gonna be a skillet dessert. Preferably topped with a big scoop of coconut vanilla ice cream to really go for it!
What You Need to make this Double Chocolate Chip Skillet Cookie
This skillet cookie uses simple ingredients that you’ll likely already have on hand if you’ve done some paleo baking. Here’s what you’ll need to prepare the cookie:
ground flaxseed + water (for the flax “eggs”)blanched almond flourraw cacao powder or unsweetened cocoa powderbaking sodafine sea saltcoconut oilsmooth almond butterpure maple syrup or raw honey coconut sugarpure vanilla extractdark chocolate chips, chopped dark chocolate, or Hu Kitchen Gems
How To Make The Skillet Cookie:
Prepare the flaxseed eggs first. Mix 2 tablespoons of flaxseed meal with 6 tablespoons of water and let the mixture sit for 10 minutes.
Preheat your oven to 350° F and lightly grease a 9” or 10” cast iron, or any oven proof skillet with coconut oil.
In a medium bowl, combine the almond flour, cacao powder, baking soda and salt. In a separate large bowl, whisk together the coconut oil, almond butter, maple syrup, coconut sugar and vanilla until smooth. Then, whisk in the flaxseed eggs until smooth.
Add the dry mixture to the wet and stir until well combined. Fold in the chocolate chips, chunks, or chopped chocolate, saving some to sprinkle on top.
Transfer the dough to the prepared skillet or pan and sprinkle the remaining chocolate on top. Bake in the preheated oven for 20-25 minutes or until just set in the center. Remove and allow to cool for abut 20 minutes, then serve warm with coconut vanilla ice cream, if desired.
You can also allow the cookie to fully cool and then cut into slices. Store leftovers covered at room temperature for the first day, then store covered in the refrigerator for up to 5 days.
Can I Make this Recipe if I Don’t Have an Oven Proof Skillet?
Yes! Even if you don’t have an ovenproof skillet, or the right size skillet, you can still make this recipe.
A 9” metal baking pan will work well – either square or round. Line it with parchment paper or simply grease it with coconut oil.
You can also make this skillet cookie in two 5-6″ skillets OR a 10″ skillet. The baking time will need to be adjusted if you’re using a different size skillet. Watch to see that the middle of the cookie is just set.
Overbaking will lead to a drier cookie, so when in doubt use a shorter baking time! Since the recipe contains no eggs, there’s no need to worry that it’s not totally cooked through!
Can I Sub in Real Eggs for The Flax Eggs?
If you don’t stick to a vegan diet and/or don’t have an egg sensitivity, you can also make this skillet cookie using real eggs.
Sub in 1 egg + 1 yolk for the 2 flaxseed eggs. The yolk only adds the moisture you need while keeping the skillet cookie dense and fudgy.
I hope you’re ready for a rich and gooey chocolate treat that’s sure to become a family favorite! Grab your favorite skillet and preheat your oven because it’s time to bake – let’s go!
Double Chocolate Chip Skillet Cookie {Paleo, Vegan}
Double Chocolate Chip Skillet Cookie {Paleo, Vegan}
This fudgy double chocolate chip skillet cookie is easy to throw together and makes a fun, super chocolatey dessert that everyone will love! No one would ever guess this gooey delicious skillet cookie is actually healthy and made with real food ingredients! It’s gluten-free, vegan, paleo, and refined sugar free. Prep Time: 10 minutesCook Time: 25 minutesCooling Time: 20 minsCourse:baking, chocolate, DessertCuisine:dessert, Paleo, VeganKeyword:chocolate, cookie skillet, dairy free, dessert, gluten free, paleo, skillet, veganServings: 12 
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Ingredients
2flax eggs 2 Tbsp ground flaxseed mixed with 6 Tbsp water, allowed to sit for 10-15 mins1cupblanched almond flour2/3cupraw cacao powder or unsweetened cocoa powder, sifted1/2tspbaking soda1/4tspsalt1/3cupcoconut oilrefined, melted1/3cupsmooth almond butterstirred, if needed1/3cuppure maple syrup or raw honey1/3cupcoconut sugaror maple sugar1tsppure vanilla extract1cupdark chocolate chipschopped dark chocolate, or Hu Kitchen Gems
Instructions
Prepare the flaxseed eggs as described above. Preheat your oven to 350° F and lightly grease a 9” or 10” cast iron, or any oven proof skillet with coconut oil*In a medium bowl, combine the almond flour, cacao powder, baking soda and salt. In a separate large bowl, whisk together the coconut oil, almond butter, maple syrup, coconut sugar and vanilla until smooth. Then, whisk in the flaxseed eggs until smooth.Add the dry mixture to the wet and stir until well combined. Fold in the chocolate chips, chunks, or chopped chocolate, saving some to sprinkle on top.Transfer the dough to the prepared skillet or pan and sprinkle the remaining chocolate on top. Bake in the preheated oven for 20-25 minutes or until just set in the center. Remove and allow to cool for abut 20 minutes, then serve warm with coconut vanilla ice cream, if desired.You can also allow the cookie to fully cool and then cut into slices. Store leftovers covered at room temperature for the first day, then store covered in the refrigerator for up to 5 days. Enjoy!
Recipe Notes
*alternatively, you can use 2 5-6” skillets, or a 9” metal baking pan. If using a 10” skillet, you may need to reduce the baking time
Nutrition
Calories: 288kcalCarbohydrates: 25gProtein: 6gFat: 21gSaturated Fat: 11gCholesterol: 1mgSodium: 128mgPotassium: 253mgFiber: 4gSugar: 14gVitamin C: 1mgCalcium: 109mgIron: 2mg
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Want More Egg-Free Paleo Dessert Recipes? Try One of These!
Banana Chocolate Chip Skillet Cookie
Triple Chocolate Brownies
Best Chewy Chocolate Chip Cookies
“Oatmeal” Raisin Cookies
Edible Brownie Batter
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