This Healthy Mini Skillet Cookie is everything a skillet cookie should be: chocolatey, quick, and easy. This dessert is perfect for one to two people and is naturally gluten free and paleo friendly. We love making this skillet cookie for date night and topping it off with warm chocolate ganache and vegan ice cream. This recipe only takes 10 minutes to prep and will satisfy your sweet tooth any night.
This recipe was inspired after a night of craving a dessert but not wanting to make a whole batch of something just for me! This recipe is intended for just one to two people. It is so simple to make that it has become my go to recipe for the nights where I just want something sweet but do not want to spend all night in the kitchen.
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Why I Love This Recipe
- Both kids and adults will love this easy recipe.
- There are multiple substitutions available for this recipe.
- This recipe only requires 10 minutes of hands on time!
- This recipe only requires 7 simple ingredients that you likely will already have on hand.
- This recipe reminds me so much of my other favorite simple dessert that I have on my blog-Dairy Free Brownies! They are so darn good.
- You can customize this recipe by adding fun toppings on top like chocolate syrup, chocolate chips or ice cream.
- This recipe is naturally dairy free, grain free, gluten free, soy free, paleo friendly and refined sugar free.
Ingredients
- Almond butter- This acts as the base of this recipe and makes this cookie cake nice and smooth.
- Flax egg-Flax eggs are one of my go to’s and is great for a no egg option.
- Coconut oil-This will help soften the cookie batter.
- Coconut sugar-My go to refined sugar free sweetener.
- Maple syrup-My go to liquid sweetener, it compliments the coconut sugar oh so nicely.
- Baking soda-Baking soda is a leavening agent which means it helps baked goods rise! Do not skip this.
- Cooking oil spray-To prevent sticking.
See the recipe card below for a full list of ingredients and measurements.
Substitutions And Variations
- Almond butter-You can use any kind of nut butter here. Peanut butter or even Macadamia Nut Butter. Just make sure whatever you use is the smooth kind.
- Flax egg-If you would prefer the no egg option using flax seeds are definitely the best route but if you like eggs you can substitute one egg.
- Coconut sugar-Maple sugar also works for this recipe.
This recipe has not been tested with any other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step By Step Instructions
Equipment
- 6 inch cookie skillet. I love using my heart shaped one but a circle one works too just make sure it is 6 inches.
- Mixing bowl.
- Spatula.
Expert Tips
- Tip #1: This homemade dessert tastes best still warm. I like eating it straight out of the oven!
- Tip #2: Make sure your 6 inch skillet is cast iron! Not all skillets can withstand the heat in the oven.
- Tips #3: Make sure the skillet is well greased in prior to adding the cookie dough.
- Tip #4: Spread the cookie dough in an even layer in the skillet prior to baking.
- Tip #5: Make sure the coconut oil is melted prior to mixing.
Recipe FAQs
Storage Instructions
- You can store this cookie skillet as is with clear wrap on top or you can store it in a glass container.
- I suggest keeping this recipe in the fridge for no more than 5 days.
Other Easy Healthy Dessert You Will Love
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Healthy Mini Skillet Cookie
Equipment
- Cast Iron Skillet
- oven
Ingredients
- 2/3 cup almond butter sub peanut butter if desired
- 2 tablespoon coconut oil melted
- 4 tablespoon maple syrup
- 2 tablespoon coconut sugar
- 4 tablespoons coconut flour
- 1 flax egg regular egg if you prefer no egg.
- 1/2 teaspoon baking soda
- 1/3 cup chocolate chips I recommend Enjoy life Chocolate Chip brand from Thrive market, they are dairy free. Any kind will work.
- cooking oil to spray
OPTIONAL:
- ice cream
- chocolate sauce
Instructions
- Preheat the oven to 350. Grease a 6 inch cast iron pan with cooking oil spray. Mix the batter thoroughly with a hand mixer. Pour the batter into the pan and bake for 25 minutes. Let set for 10 minutes before serving.
Notes
