This warm, gooey, healthy chocolate chip cookie skillet is rich, chocolatey, and the perfect sweet treat. Made with almond butter, whole wheat flour, and maple syrup, it's naturally sweetened and dairy-free!
I first published this healthy chocolate chip cookie skillet in July 2021. I'm updating the pictures and adding more step-by-step photos and baking tips to make it even easier for you to make!
I love a classic chocolate chip cookie, but sometimes you just need something extra gooey, warm, and over-the-top delicious. That’s where this cookie skillet comes in! I wanted to make a healthier version with all the rich, chocolatey goodness but without refined sugars or dairy.
This skillet cookie is everything—soft in the center, slightly crispy on the edges, and loaded with melty chocolate. Plus, it’s naturally sweetened with maple syrup and made with wholesome ingredients like almond butter and whole wheat flour. You get all the indulgence of a giant cookie but in a way that makes you feel good, too.
If you’ve never made a cookie skillet before, this is your sign! It’s quick, easy, and perfect for sharing (or not!). Just grab a spoon, add a scoop of ice cream on top, and enjoy every warm, gooey bite.
Why you'll love this recipe:
- Easy to make with simple ingredients.
- Naturally sweetened with maple syrup and coconut sugar.
- Customizable with your favorite mix-ins.
- Soft, gooey, and delicious.
- Secretly healthier.
The ingredients
This healthy chocolate chip skillet cookie is made with better-for-you ingredients so that you can enjoy every bite without the sugar crash! Here's what you'll need:
- Almond butter – gives the cookie a rich, nutty flavor and keeps it super moist.
- Coconut oil (or butter) – adds the perfect amount of healthy fats for a soft, chewy texture.
- Egg – helps bind everything together for the perfect cookie consistency.
- Maple syrup – a natural sweetener that adds a hint of warmth and depth.
- Coconut sugar – enhances the sweetness while keeping it refined sugar-free.
- Vanilla extract – boosts the flavor with a cozy, sweet aroma.
- White whole wheat flour – a wholesome alternative to refined flour that keeps the cookie soft and fluffy.
- Baking soda – gives it a little lift, so it's not too dense.
- Chocolate chips or chunks – because what's a skillet cookie without melty chocolate?!
How to make a healthy cookie skillet
Whisk together the creamy almond butter, melted coconut oil, egg, maple syrup, coconut sugar, and vanilla extract in a large mixing bowl.
Stir in the flour and baking soda until just combined. Gently fold in the chocolate chips.
Press the cookie dough into an 8" or 9" cast iron skillet. Optionally, add extra chocolate chips on top.
Bake for 18 to 22 minutes, until barely golden. Do not overbake; the cookie will continue to cook as it cools. Serve your healthy cookie skillet warm with vanilla ice cream, and enjoy!
Video Tutorial
Top Tips
- Don't overbake! Take it out when the edges are just set, and the center looks slightly underdone—it will continue to cook as it cools.
- Serve it warm. This cookie is at its best when enjoyed fresh from the skillet with a scoop of vanilla ice cream on top!
- Grease your skillet. Lightly grease your cast iron skillet to prevent your gooey cookie skillet from sticking to the pan.
- Make ahead of instructions. Want to save time and prep for serving guests? Simply prepare the recipe as directed, bake it, and then cover it with foil. Once ready to eat, place it in the oven at 350 degrees Fahrenheit for about 10 minutes, then serve!
Substitutions & Variations
- Almond butter: You can swap for peanut butter for a stronger, nuttier flavor. You can even use another nut butter like cashew or sun butter.
- Coconut oil: You can use melted butter instead for a richer taste.
- White whole wheat flour: Swap with regular whole wheat flour or all-purpose flour. Do not use coconut or almond flour for this recipe.
- Add Chopped nuts: Add walnuts or pecans for extra crunch.
- Caramel drizzle: Drizzle with warm caramel sauce for an extra indulgent treat.
- M&M Cookie Skillet: Substitute chocolate chips with mini M&Ms for a fun twist!
- Salted Pretzel Cookie Skillet: Mix in crumbled salted pretzel pieces with the chocolate chunks for a sweet and salty combo.
- Reese's Cookie Skillet: Swap chocolate chips or chunks for Reese's pieces or chopped peanut butter cups for a peanut butter-chocolate heaven.
- Make this cookie skillet dairy-free: Use dairy-free chocolate chips and coconut oil instead of butter to keep it completely dairy-free.
- Make this cookie skillet gluten-free: Use gluten-free 1:1 baking flour. Do not use almond flour or coconut flour. I left a specific recommendation in the notes section of the recipe card.
Equipment
- Large mixing bowl
- Whisk
- Spatula
- Measuring cups and spoons
- 8" or 9" cast iron skillet (or Pyrex pie dish)
- Oven
Storage
To store your healthy cookie skillet, let it cool completely, then cover it and refrigerate for up to 5 days. Ensure it's in an airtight container or tightly wrapped in plastic wrap to keep it fresh.
When you're ready to enjoy it again, reheat it in the microwave or bake it at 350°F for a few minutes until warm and gooey. It'll be just as delicious as when it was first baked!
Frequently Asked Questions
Yes! You can substitute almond butter with peanut butter, cashew butter, or sunflower butter for a different flavor. Just make sure it's a smooth variety.
Use dairy-free chocolate chips and substitute coconut oil for butter to make this cookie skillet completely dairy-free.
Yes! Use a gluten-free 1:1 baking flour for the best results. Avoid almond or coconut flour, as they won’t work the same. Check the notes section of the recipe card for my recommended brand!
Yes, you can make this cookie skillet nut-free! Simply swap the almond butter for sunflower seed butter or another nut-free butter alternative. Also, check that your chocolate chips are nut-free and avoid any cross-contamination if you're serving someone with nut allergies. This will keep the recipe safe and just as delicious!
This cookie skillet is healthier because it uses almond butter for healthy fats and protein, coconut oil instead of refined butter, and natural sweeteners like maple syrup and coconut sugar. The white whole wheat flour adds fiber, making it a better-for-you dessert that still satisfies your sweet tooth!
More healthy dessert recipes!
Looking for other recipes like this? Try these:
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Healthy Gooey Cookie Skillet
Ingredients
- ½ cup all-natural creamy almond butter
- ¼ cup melted unrefined coconut oil, (or butter)
- 1 large egg
- ½ cup real maple syrup
- ¼ cup coconut sugar
- 2 teaspoon vanilla extract
- 1 cup white whole wheat flour
- ¾ teaspoon baking soda
- ⅔ cups chocolate chips or chunks
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together the creamy almond butter and melted coconut oil.
- Add the egg, maple syrup, coconut sugar, and vanilla extract. Mix until well combined.
- Stir in the flour and baking soda until just combined. Gently fold in the chocolate chips.
- Press the cookie dough into an 8’’ or 9’’ cast iron skillet. Optionally, add extra chocolate chips on top.
- Bake for 18 to 22 minutes, until barely golden. Be careful not to overbake; the cookie will continue to cook as it cools.
- Serve warm with vanilla ice cream and enjoy!
Sam says
This was unbelievably delicious! So gooey and so yummy. It was easy to make and such a hit in our house. We will definitely make this again! I love that you used almond butter and coconut sugar.
Tati Chermayeff says
Hi Sam, thank you so much!! This comment make my day. Hope you get to try other recipes 😉
Kristi says
This recipe looks amazing, I can't wait to try! Question - I know you mentioned that almond flour won't work here, why is that? I try to stay away from flour in general and if I use it, I try for healthier alternatives.
Komal daga says
Any substitute for egg pls. We are vegetarian
Tati Chermayeff says
Hi! Eggs are vegetarian, if you are vegan then you should try my flourless brownie skillet!
debbie says
thank you for a healthier recipe for this and your recipe is so delicious!
Gianna says
Would almond flour or coconut flour work for this?
Tati Chermayeff says
No, they won't, try these almond flour peanut butter cookies (https://healthfulblondie.com/peanut-butter-almond-flour-cookies/)!
Mel says
Delicious!! Definitely stick to the time listed, if not a bit less. Read the notes to confirm what it’s supposed to look like when you’re taking it out!
Laura says
I messed this up a bit, yet it still came out great.
Can it be frozen?
Monica jenniges says
I just posted forgot to hit stars but 5-5! So so good! And easy!
Monica Jenniges says
WOW! 5/5 hands down it was soooo
Good I was shocked! Will be making this again and again. Delish!
Sadie Etzel says
So yummy!! Loved making this, never made a cookie on a skillet before!
Tati Chermayeff says
So happy to hear this! It is by far one of my favorites!
Saskia says
SO GOOEY AND ADDICTIVE!!!!! LOVED IT
ashley says
This is one of the best desserts I have ever had!!! It was the perfect treat to make and share with some friends! cannot recommend enough
Patti Dweck says
This looks delicious. Can I substitute gluten free flour?
Tati Chermayeff says
Hi! I have not tested it, but I recommend using gluten-free all purpose flour 🙂 Let me know how it turns out!!