This almond flour chocolate chip cookie is a super rich, chocolatey, and delicious cookie that is soft in the center and crisp around the edges. Made using blanched almond flour, creamy almond butter, dark muscovado sugar, some maple syrup, vegan butter, and lots and lots of dark chocolate chips.
This skillet cookie is vegan, eggless, gluten-free, and made to be less sweet than many traditional chocolate chip cookies.
Roast veggies in a single layer to avoid steaming. This encourages caramelization and deep natural sweetness.
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This is a super simple and easy-to-make almond flour chocolate chip skillet cookie, and the texture is absolutely divine here. When it’s warm, it’s gooey in the center and crispy on the outside, and after completely cooling, you can cut it into slices and enjoy it as a soft, chewy cookie. It tastes absolutely divine.
I love that this cookie has a lightly crisp top, chewy edges, and a soft center, and plenty of melty dark chocolate when you eat it warm. So you get warm chocolate bits in every bite, along with the perfect sweetness and chewiness from the almond flour. And because the whole cookie is baked in one skillet, there is no scooping or shaping individual cookies. Just scoop out your favorite portion and enjoy it, maybe as it is warm, or maybe with some vanilla ice cream, or maybe strained yogurt, or yogurt ice cream, anything. It also tastes divine when you serve it as it is, maybe with a cup of coffee, or even a glass of milk.
About Almond Flour Chocolate Chip Skillet Cookie
This almond flour chocolate chip skillet cookie is a super simple, easy-to-make, and delicious dessert that looks impressive but is actually very simple to make. You just need to mix the dough and spread it on a greased cast iron skillet or steel skillet, add some dark chocolate chips on top, and bake until the edges are set while the center is soft. That’s it.
Blanched almond flour gives this skillet cookie a rich and fudgy, tender texture and a delicious nutty flavor, while the creamy almond butter adds so much richness and helps give it a soft, fudgy center.
I use dark muscovado sugar to bring a deep caramel-like flavor, but you can also use regular brown sugar or dark brown sugar. Any of those also work. I also added some maple syrup to add some moisture and a gentle sweetness to this cookie. So when you combine the dark muscovado sugar and maple syrup, it creates such beautiful caramel-like notes and moisture in the cookie, which you sense and taste in every single bite, as if you just got your baked cookie dough from your favorite bakery. Since this is a less sweet cookie, the flavor of the dark chocolate here gets a chance to shine.
We are also using dark chocolate chips here. So with this less sweetened dough and dark chocolate chips, this is such a beautiful combination. I do not personally like too-sweet skillet cookies or cookie doughs, but if you are into sweeter desserts, you can definitely add more of the sugar and a little bit more maple syrup. So adding sweetness is totally up to you.
This vegan almond flour chocolate chip skillet cookie is also completely eggless, dairy-free, gluten-free, and made without any flour. I did not use any wheat flour, all-purpose flour, or any kind of flour. If you really need gluten-free almond flour cookies, make sure that the cornstarch you are using is gluten-free, and also check the labels on the dark chocolate chips, vegan butter, and other ingredients to make sure they are also labeled as gluten-free. So then you can make sure that you have made gluten-free cookies.
One of my favorite things about this almond flour skillet cookie is that you can enjoy it in two different ways. When it’s warm, it’s soft and comes with a gooey center with crispy edges. And when you let it cool completely, it comes into a form of a cookie. Then you can slice it beautifully into triangles, like pizza slices, or into rectangles, or any size or any type of pieces you like.
So this slice is really beautiful, and this is also great for meal prep. So if you want to make an ahead-of-time after-school snack for your kid for the weekdays, then this is a perfect choice. Just make it and chill it, and your child can take a slice of cookie after school.
So next time when you have almond flour or you are craving a chocolate chip cookie, try this skillet cookie. It is so good and super easy to make. So are we ready to make it? Let’s learn how to make it.
Why You’ll Love This Recipe
This Almond Flour Chocolate Chip Skillet Cookie
✔ is quick & easy to bake
✔ is vegan, dairy-free & eggless
✔ tastes like traditional chocolate chip cookies
✔ has crisp edges with a fudgy center
✔ uses basic pantry ingredients
✔ is gluten-free when made using gluten-free ingredients
✔ is made without wheat flour or AP flour
✔ is easy to customize
✔ is perfect for get-togethers or movie nights
✔ is less sweet
✔ has lots of dark chocolate chips
✔ can also be made with real dark chocolate
✔ doesn’t need individual cookie shaping
✔ can be enjoyed warm or cooled
Ingredients
To make this easy homemade Almond Flour Chocolate Chip Skillet Cookie, you only need a few handfuls of basic ingredients. Each ingredient adds to the rich flavor and lovely taste and texture of this skillet cookie.
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Almond flour: You need fine blanched almond flour for making the base of this cookie recipe, as it is the main ingredient here. It gives the skillet cookie a tender and chewy texture and delightful nutty flavor. When buying almond flour, make sure to buy fine almond flour as it works best here. Do not use coarse almond meal here, as it doesn’t give you the same texture.
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Cornstarch: A little bit of cornstarch is used here to help make the cookie soft and tender. It also provides the fudgy center of this skillet cookie.
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Dark muscovado sugar: I love using dark muscovado sugar here because it gives this cookie recipe a deep caramel-like flavor and adds richness without making it overly sweet. You can also use regular brown sugar or dark brown sugar.
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Maple syrup: Maple syrup is added for moisture and subtle sweetness that works beautifully well with almond flour and dark chocolate chips.
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Almond butter: I used homemade creamy almond butter for added richness. It also helps keep the cookie soft and fudgy. You can also use store-bought almond butter or peanut butter here.
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Butter: I used melted vegan butter to add richness and help bring the cookie dough together.
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Vanilla extract: A splash of vanilla balances the flavors of this skillet cookie and makes the dark chocolate chips taste even better.
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Baking soda: I also added baking soda to give the cookie a little lift, and it also helps with browning.
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Dark chocolate: I used dark chocolate chips in this recipe, but you can also use chopped dark chocolate, 50%, 75%, or 84% dark chocolate. Chopped chocolate gives you little melted pockets throughout the cookie and larger pools of chocolate on top. You can also use regular milk chocolate for sweeter notes.
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Flaky sea salt: This is optional, but it adds a delicious sweet-and-salty finish. A small amount of flaky salt balances the sweetness and brings out the chocolate flavor.
How to Make Almond Flour Chocolate Chip Skillet Cookie
Making this vegan skillet cookie at home is really straightforward. Simply mix, spread, top with chocolate, and bake. That’s it.
- First, preheat your oven to 350°F (175°C).
- Next, prepare the skillet by lightly greasing a 9-inch (23 cm) oven-safe cast-iron or steel skillet. You can either use nonstick cooking spray or lightly brush the skillet with vegan butter. This greasing helps prevent the cookie from sticking.
- To make the dough, add the melted vegan butter, creamy almond butter, dark muscovado sugar, maple syrup, and vanilla to a mixing bowl.
- Then whisk everything together until smooth and well combined.
- After that, add the almond flour, cornstarch, baking soda, and salt. Mix with a spatula just until a soft dough forms. Do not overmix; you need to mix everything together.
- Now, fold in the dark chocolate chips.
- Transfer the cookie dough to the greased skillet and gently spread it into an even layer. Then scatter some chocolate chips over the top.
- Bake at 350°F (175°C) for about 15–18 minutes. Make sure to start checking around 14 minutes because the exact baking time can vary slightly between ovens and skillets.
- The edges should be set and lightly golden, while the center should still look soft and slightly underdone. Don’t wait for a clean toothpick. When you insert a toothpick into the center, it should have a few moist crumbs or melted chocolate on it. That is exactly what you want.
- Remove the skillet from the oven, add flaky sea salt now if you like a sweet-and-salty finish, and let the cookie cool in the skillet for 10–15 minutes.
- Serve it warm with vegan vanilla ice cream or thick plant-based yogurt. Enjoy! Once it is completely cooled, the cookie becomes firmer and slices beautifully into soft cookie-style pieces.
Once you make it, you will love the contrast between those crisp edges and the soft chocolate-filled center. So, are you ready to make this easy vegan Almond Flour Chocolate Chip Skillet Cookie?
Variations
One of my favorite things about this Almond Flour Chocolate Chip Skillet Cookie is that you can easily customize it.
Chocolate Chunk Skillet Cookie
You can swap chocolate chips with roughly chopped dark chocolate chunks or roughly chopped dark chocolate for bigger melted chocolate pockets throughout the cookie.
Extra Almond Butter Skillet Cookie
If you love almond butter, then add a small drizzle of creamy almond butter over the warm cookie before serving for even more almond flavor. This way it tastes more almondy and richer.
Extra Sweet-and-Salty
Love sweet-and-salty flavors? Then for a sweet-and-salty flavor, add a generous sprinkle of flaky sea salt over the warm cookie. The combination of dark chocolate and salty flakes is especially delicious.
Serving Suggestions
This vegan chocolate chip skillet cookie tastes best served slightly warm. You can enjoy it as it is, or serve it along with a scoop of vanilla ice cream and let it melt over the warm cookie.
For a lighter, tangy contrast, serve it with thick plant-based yogurt or strained yogurt. Or pair it with fresh berries, which also make a lovely addition.
This gluten-free skillet cookie is especially nice for weekend baking, get-togethers, casual family desserts, movie nights, or for sharing straight from the skillet.
Love cookie slices? Then you can also let the cookie cool completely, slice it into wedges, and serve it on a dessert board with chocolate dip, fresh berries, or a little extra dark chocolate.
Storage Suggestions
You can store leftover Almond Flour Chocolate Chip Skillet Cookie in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate this skillet cookie for up to 4–5 days. You can gently warm individual pieces in a microwave or oven before serving to get gooey, melty chocolate.
This skillet cookie is also freezable. To freeze, add the cooled cookie in individual slices to an airtight freezer-safe container and freeze for up to 2 months. Thaw before serving and warm directly without thawing. I personally like reheated cookie.
Tips & Tricks to Make the Best Almond Flour Skillet Cookie
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Almond flour: Use fine blanched almond flour to give this cookie its tender texture. Coarse almond meal is not recommended as it can make the texture heavier.
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Greasing: For easier removal, grease your cast-iron or steel skillets well. You can use nonstick spray or vegan butter so the cookie releases more easily.
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Mixing: Just mix the dough only until the ingredients come together. Don’t overmix; this helps keep the texture tender.
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Spreading: Gently spread the dough in an even layer into the skillet. Don’t press too hard; this helps the center stay soft.
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Chocolate: Dark chocolate gives this cookie its major part of the flavor, so choose chocolate that you enjoy eating. Good-quality chocolate always works the best for the best flavors.
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Baking: Don’t overbake, as the cookie continues cooking after removing it from the oven. Bake until the edges are crisp and the center should still look slightly soft when you remove the cookie from the oven.
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Check early: Every oven is different, so start checking around 14 minutes. A few moist crumbs or melted chocolate on a toothpick are a sign that it is baked.
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Cooling: Let the cookie cool for 10–15 minutes in the skillet before serving. This cooling helps it set without losing its soft center.
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Serving: For the best fudgy center, serve it warm while the chocolate is still melted and the center is at its softest. You can also serve it at room temperature for solid slices.
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Adjust: This is intentionally a less sweet chocolate chip cookie, but feel free to adjust the sweetness slightly to suit your taste.
FAQs
Are almond flour cookies gluten-free?
Almond flour itself is gluten-free, as it is made without wheat flour or all-purpose flour, and the ingredients I used in this cookie are gluten-free. For fully gluten-free almond flour cookies, make sure the other ingredients you add to this skillet are also labeled gluten-free as needed.
Can I make this almond flour skillet cookie vegan?
Yes, you can. My recipe is vegan-friendly as it is made with vegan butter and is completely vegan as written. Make sure to choose vegan dark chocolate as well.
Why are almond flour cookies crumbly?
Almond flour behaves differently from wheat flour, so the right balance of ingredients matters. Almond butter and melted vegan butter add richness and moisture to this cookie. Also, avoiding overbaking helps keep the cookie soft.
How do I keep almond flour cookies soft?
The biggest tip to keep this cookie soft is to avoid overbaking. Also, remove the skillet cookie from the oven when the edges are set and lightly golden but the center still looks soft. It will continue to set as it cools.
How long do you bake an almond flour skillet cookie?
Bake the cookie in a preheated oven at 350°F (175°C) for about 15–18 minutes, but check it around 14 minutes so you don’t overbake. The edges should be lightly golden and set while the center remains soft.
Can I use almond meal instead of almond flour?
Technically, you can, but I don’t recommend using it as the texture will be different. Fine blanched almond flour is the best for this cookie as it gives this skillet cookie a more tender and even texture.
How should I serve a vegan skillet cookie?
You can serve it warm with vegan vanilla ice cream, thick plant-based yogurt, or fresh berries. You can also enjoy it at room temperature after it has completely cooled and been sliced.
How long does an almond flour chocolate chip skillet cookie last?
Store this skillet cookie in an airtight container for up to 2 days at room temperature or up to 4–5 days in the refrigerator. It can also be frozen for up to 2 months.
Almond Flour Skillet Chocolate Chip Cookie (Step-by-step photo instructions)
How to Make Almond Flour Skillet Chocolate Chip Cookie
- Preheat the oven to 175°C (350°F). Lightly grease a 23-cm (9-inch) oven-safe skillet or baking pan.
- In a large bowl, whisk together the melted butter, almond butter, dark muscovado sugar, maple syrup, and vanilla extract until smooth and well combined.
- Add the almond flour, cornstarch, baking soda, and salt.
- Mix with a spatula until a thick, soft cookie dough forms.
- Fold in 60–65 g (⅓ cup) of the chocolate.
- Transfer the cookie dough to the prepared skillet and spread it evenly. Gently press the dough into the pan.
- Sprinkle 2 tablespoons of chocolate over the top.
- Bake at 175°C (350°F) for 15–18 minutes, start checking around 14 minutes. The top should look set and lightly golden, with the edges set and the center still soft. Do not wait for a toothpick inserted in the center to come out completely clean. You need a few moist crumbs or melted chocolate are fine.
- Remove the skillet from the oven and sprinkle with flaky sea salt before serving, if desired. Let the cookie cool in the skillet for 10–15 minutes. It will continue to set as it cools.
- Serve warm with a crisp top and soft, fudgy center. It tastes delicious when served topped with thick strained yogurt or served with a scoop of vanilla ice cream.
- Once cookie is completely cooled, it becomes firmer and can be sliced into pieces and enjoyed like a soft, chewy cookie.
Recipe Card
Almond Flour Skillet Chocolate Chip Cookie [Recipe]
★★★★★
(Rating: 5 from 6 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| Category ☶ | Cuisine ♨ | Servings ☺ |
| Desserts | International | 8 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 337 calories | 1 |
INGREDIENTS
For Almond Flour Skillet Chocolate Chip Cookie
- 155 g (about 1⅔ cups) fine blanched almond flour
- 16 g (2 tablespoons) cornstarch
- 60 g (¼ cup + 1 tablespoon) packed dark muscovado sugar
- 25 g (1 tablespoon + 2 teaspoons) pure maple syrup
- 85 g (⅓ cup) creamy almond butter
- 75 g (⅓ cup) unsalted butter, melted
- 7 g (1½ teaspoons) vanilla extract
- ¾ teaspoon baking soda
- ¼ teaspoon fine salt
- 60–65 g (⅓ cup) dark chocolate chips or chopped dark chocolate
- 20 g (2 tablespoons) dark chocolate chips or chopped dark chocolate, for topping
- Flaky sea salt, for topping, optional
INSTRUCTIONS:
How to Make Almond Flour Skillet Chocolate Chip Cookie
- Preheat the oven to 175°C (350°F). Lightly grease a 23-cm (9-inch) oven-safe skillet or baking pan.
- In a large bowl, whisk together the melted butter, almond butter, dark muscovado sugar, maple syrup, and vanilla extract until smooth and well combined.
- Add the almond flour, cornstarch, baking soda, and salt.
- Mix with a spatula until a thick, soft cookie dough forms.
- Fold in 60–65 g (⅓ cup) of the chocolate.
- Transfer the cookie dough to the prepared skillet and spread it evenly. Gently press the dough into the pan.
- Sprinkle 2 tablespoons of chocolate over the top.
- Bake at 175°C (350°F) for 15–18 minutes, start checking around 14 minutes. The top should look set and lightly golden, with the edges set and the center still soft. Do not wait for a toothpick inserted in the center to come out completely clean. You need a few moist crumbs or melted chocolate are fine.
- Remove the skillet from the oven and sprinkle with flaky sea salt before serving, if desired. Let the cookie cool in the skillet for 10–15 minutes. It will continue to set as it cools.
- Serve warm with a crisp top and soft, fudgy center. It tastes delicious when served topped with thick strained yogurt or served with a scoop of vanilla ice cream.
- Once cookie is completely cooled, it becomes firmer and can be sliced into pieces and enjoyed like a soft, chewy cookie.
Watch Full Recipe Video:
NOTES:
- Use fine blanched almond flour to give this cookie its tender texture. Coarse almond meal is not recommended as it can make the texture heavier.
- Every oven is different, so start checking around 14 minutes. A few moist crumbs or melted chocolate on a toothpick are a sign that it is baked.
NUTRITION (Per Serving):
Calories: 337kcal | Fat: 26.3g | Carbohydrates: 21.6g | Protein: 6.7g | Fiber: 3.7g | Sugar: 14.2g | Sodium: 200.9mg
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/almond-flour-skillet-chocolate-chip-cookie/
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