Paleo Cookie Skillet



Who doesn't love a warm cookie!? This Gluten Free & Grain Free dessert can be made in about 30 min and is so simple to make, I promise this will be your new favorite go to indulgence. I am so not a baker by any means and this is super tough to mess up. The only thing that can go wrong is you over cook it....and who doesn't love a crunchy cookie!?  All the ingredients are so simple, clean and totally friendly for keeping your healthy eating regimen in tip top shape! This has been a perfect dessert for when I have guests over because you can make the dough ahead and then pop it in the oven right before you are about to finish dinner. It only takes about 19 min total and is best when served HOT. Maybe you even add a little coconut milk ice cream on top!? 



  • 1 Organic, Pasture Raised Egg 

  • 3 Tbls Maple Syrup

  • 1/4 Cup Coconut Oil, Melted

  • 1/3 Cup Trader Joe's Mixed Nut Butter (you can use any type of nut butter)

  • 1 tsp Vanilla Extract

  • 1 Tbl Coconut Milk (I use the canned Trader Joe's Brand)

  • 3/4 cup Otto's Cassava Flour (you can use almond flour or coconut flour too. Almond = 1 cup, Coconut = 1/3 cup)

  • 1/4 tsp Baking Soda

  • 1/4 tsp Cinnamon

  • Handful of Enjoy Life Chocolate Chips (you can also use     any type of organic dark chocolate bar, chopped into chunks too!)

  • 1/4 tsp Pink Sea Salt

  • 8-inch cast iron skillet, a baking dish, cake tin, or loaf tin. I have a Lodge Case Iron that I love. (you can often find them super cheap at TJ Maxx!)



Preheat your oven to 325 degrees. Whisk egg in large bowl and then pour in maple syrup, melted coconut oil, nut butter, vanilla and coconut milk. Whisk again to incorporate all the ingredients.

Stir in flour, baking soda, cinnamon and some of the sea salt. Fold in chocolate chips, leaving several chocolate chips aside.

Very lightly spray an 8-inch cast iron skillet with coconut oil and then pour batter into the base and spread out evenly using a spatula. Place the remaining chocolate chips over the top, sprinkle sea salt, then place in the oven for 18 minutes on the center rack. Turn the oven on "low broil" and cook 1 additional minute.


Keep a close eye on it because it can burn quickly! Take out when just the slightest bit of toasty brown. Don't worry about under cooking! It's more likely you will over cook and then it's not as doughy and moist. 

Serve HOT and enjoy every single bite. Serves about 4-6 people or maybe 2-3 nights of baby slices, if you're lucky enough to not eat the whole thing in 1 sitting!





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