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Coconut Flour Skillet Cookie

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 @TheRoastedRoot on Instagram!

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

Coconut Flour Skillet Cookie

Yield: 1 10-inch cookie
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Grain-free paleo chocolate chip skillet cookie made with coconut flour

Instructions

  1. Preheat the oven to 350 degrees F. Lightly grease a 10-inch cast iron skillet with butter or avocado oil.
  2. In a stand mixer, cream together the butter, pure maple syrup, eggs, and vanilla extract. Mix with the paddle mixer until creamy. 
  3. 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.
  4. 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.
  5. 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 Information
Yield 12 servings Serving Size 1 of 12
Amount Per Serving Calories 213Total Fat 13gUnsaturated Fat 0gCarbohydrates 19gNet Carbohydrates 13gFiber 6gSugar 6gProtein 4g

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Justine Burke

Tuesday 8th of October 2019

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

Julia

Thursday 21st of January 2021

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

ELAINE SMITH

Sunday 6th of October 2019

What and how much low glycemic sweetener can I use in place of the maple syrup? Thanks.

Julia

Monday 7th of October 2019

Hi Elaine,

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

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