Grain-Free Chocolate Chip Coconut Flour Skillet Cookie. This easy recipe is an awesome sharable healthier dessert for people of all ages.

Paleo Chocolate Chip Coconut Flour Skillet Cookie - grain-free, refined sugar-free | TheRoastedRoot.net

I am often asked about my favorite recipes I’ve posted here on The Roasted Root. Without batting an eye, I can say for certainty that my recipe for Soft, Chewy, and Gooey Paleo Chocolate Chip Cookies is one of my favorite recipes on this site. They’re the absolute perfect balance of chewy on the inside, crispy on the outside, and they aren’t overly sweet. 

Over the years, I’ve had folks request a coconut flour version of the recipe, so this is basically that! A recipe for paleo coconut flour chocolate chip cookies, but in large format. This grain-free cookie recipe comes together so quickly and easily and is a fun sharable dessert when made in a skillet.

#JustAddIce Cream.

Let’s bake it!

Paleo Chocolate Chip Coconut Flour Skillet Cookie - grain-free, refined sugar-free | TheRoastedRoot.net

How to Make a Paleo Coconut Flour Skillet Cookie:

Preheat the oven to 350 degrees F.

Lightly grease a 10-inch cast iron skillet with butter or avocado oil.

In a stand mixer, cream together the butter, pure maple syrup, eggs, and vanilla extract. Mix with the paddle mixer until creamy. 

Add the coconut flour, tapioca flour, baking powder, and sea salt and mix until combined.

Add in the chocolate chips and mix until the chocolate chips are incorporated.

Transfer the cookie dough to the prepared skillet and smooth into an even layer. Bake on the center rack of the oven 25 to 30 minutes, or until the cookie is cooked through but still slightly gooey in the center

Remove from oven and allow cookie to cool 10 minutes before slicing and serving. You can also plop a few scoops of ice cream in the center and hand everyone spoons to share.

Paleo Chocolate Chip Coconut Flour Skillet Cookie - grain-free, refined sugar-free | TheRoastedRoot.net

What is The Texture Like?

Soft, chewy, gooey, buttery!  This skillet cookie is fluffy, almost like a cookie-cake. Not quite cake-like, but not identical to a pizookie.

Can I Turn this Recipe Into Individual Cookies?

Yes! Follow the same recipe, but add 2 additional tablespoons of coconut flour. The cookies do have a tendency to spread out a bit, so bare that in mind when you space the dough. Bake them for 8 to 10 minutes at 375 degrees F on a parchment-lined baking sheet.

More Skillet Cookies:

Dive in!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this Chocolate Chip Skillet Cookie, please feel free to share a photo and tag @The.Roasted.Root on Instagram!

Paleo Chocolate Chip Coconut Flour Skillet Cookie - grain-free, refined sugar-free | TheRoastedRoot.net

Coconut Flour Skillet Cookie

4.34 from 3 votes
Grain-free paleo chocolate chip skillet cookie made with coconut flour
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 1 10-inch cookie

Ingredients

Instructions

  • Preheat the oven to 350 degrees F. Lightly grease a 10-inch cast iron skillet with butter or avocado oil.
  • In a stand mixer, cream together the butter, pure maple syrup, eggs, and vanilla extract. Mix with the paddle mixer until creamy. 
  • Add the coconut flour, tapioca flour, baking powder, and sea salt and mix until combined. Add in the chocolate chips and mix until the chocolate chips are incorporated.
  • Transfer the cookie dough to the prepared skillet and smooth into an even layer. Bake on the center rack of the oven 25 to 30 minutes, or until the cookie is cooked through but still slightly gooey in the center.
  • Remove from oven and allow cookie to cool 10 minutes before slicing and serving. You can also plop a few scoops of ice cream in the center and hand everyone spoons to share.

Nutrition

Serving: 1of 12 · Calories: 213kcal · Carbohydrates: 19g · Protein: 4g · Fat: 13g · Fiber: 6g · Sugar: 6g
Author: Julia
Course: Desserts & Treats
Cuisine: American
Keyword: coconut flour, gluten free, grain free, paleo, skillet cookie
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!
Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

Read More

Need Help With Dinner?

View More Dinner Ideas

Join The Discussion

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Questions and Reviews

    1. Hi Elaine,

      You can use a liquid sugar-free sweetener. Pyure makes a great maple-flavored liquid sweetener that is sugar-free 😀 Hope you enjoy! xo

  1. How can I make this keto. I have a maple syrup substitute. What can I do about the tapioca flour?? Almond flour???

    1. Hi Justine,

      You nailed it…I would use almond flour instead of tapioca flour. The only thing is the texture will be a bit grainy…if you’re okay with that, proceed forth! xo