This paleo salted chocolate chip cookie skillet is as simple as 6 ingredients. Just mix and bake off for a decadent, gooey and chocolaty paleo dessert.
Despite years of knowing this and doing it countless times over, I still think it’s absolutely crazy that you can use a nut butter as a base for baked goods instead of flour and they actually turn out! Blows my mind every time.
This time was no exception either and while I knew this paleo salted chocolate chip skillet cookie would turn out, I still sat there like a little kid in front of the oven door with my fingers crossed hoping it would bake up ok.
My willpower has been pretty on point over the last few months when it comes to eating things I shouldn’t be.
Well, this recipe ruined me.
The second pictures were done, that slice you see in the last picture below couldn’t get in my face fast enough.
And then there was another small forkful, and another…and maybe another 5 minutes later after trying to walk away from it.
The only thing that saved me from face planting into the skillet itself was wrapping it up and promptly bringing it to the gym where it was attacked like people hadn’t eaten in a week and fought over for who got to take home the leftovers.
Words really won’t do this one justice.
It’s decadent and chocolaty with crispy edges and a seriously gooey center. The sea salt on top makes each bite pop with that perfect salty sweet goodness and using cashew butter instead of another nut butter gives it an almost cake batter like undertone.
I LOVE cashew butter for that and literally never walk out of Trader Joe’s with less than 3 jars of it at a time. Running out would honestly make me cry.
Make this. Eat this. Fall in love.
And since we’re cooking this in a cast iron skillet, make sure you know how to properly clean your cast iron pan.
Love this Paleo Salted Chocolate Chip Cookie Skillet recipe?
Try my fudgy paleo skillet brownie, paleo chocolate chip cookies and paleo BACON chocolate chip cookies.
Paleo Salted Chocolate Chip Cookie Skillet
Ingredients
- 1 1/2 cups creamy cashew butter
- 2 eggs
- 1/2 cup coconut sugar
- 1 teaspoon baking soda
- 1 tablespoon melted coconut oil
- 3 ounces dark chocolate, chopped (or chocolate chips) + more for topping
- sea salt for topping
Instructions
- Preheat oven to 350 degrees.
- Grease an 8 inch cast iron skillet with coconut oil or butter.
- Combine cashew butter, eggs, coconut sugar, baking soda and coconut oil in a large bowl. Stir well until mostly combined.
- Add chopped chocolate and mix until well incorporated.
- Transfer mixture into the greased skillet and spread out evenly.
- Top with additional chocolate and a sprinkling of sea salt.
- Bake for 20-25 minutes until golden brown around edges and still a bit loose in the middle.
- Remove from oven and let cool for at least 15 minutes before slicing.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
Ok, thanks! I’ll give it a try and let you know how it goes!
How do you think it would work to substitute the coconut sugar with granular stevia?
Honestly not sure. I don’t tend to bake with stevia but if you do and know the ratio for subbing it into recipes instead of using “real” sugar, I’d give it a shot.
I want to make this for my sons birthday but only have a 10 inch skillet. What do you think about me doubling it?? If so, I’m curious about the cook time.
If you do it in a 10 inch, you might want to bake a few minutes less as it will be spread out thinner. I wouldn’t double it unless you have a much larger skillet, even still, probably best to make 2 skillets rather than 1.
Looks amazing.
No offense, but coconut sugar isn’t paleo or Keto.
I never said it was keto and it is paleo it’s just not whole 30.
Thanks. I stand corrected on The keto. Someone had posted it on a Facebook keto group. I have never seen any kind of refined added sugar described as paleo. It’s still the same composition as table sugar.
It still looks delish.
Hi, I made it with Stevia and it turned out great :)
As soon as I’m done my Whole30 I am making this!!! Do you make your own cashew butter or buy it?
I usually buy it at Trader Joe’s, it’s so cheap there it doesn’t make sense not to!
Do you think I could use an egg substitute, like flax or chia eggs (or Bob’s Red Mill gluten-free egg replacer)? I’m not so concerned with it being strictly Paleo.
Great question, I haven’t tried but in theory, it should work! If you do try it, please let me know how it comes out.
Mine came out very dry coukd you tell me what i might have done wronh
That’s really hard to diagnose without being in the kitchen with you. Did you follow the recipe exactly? After making it multiple times, dry is the last thing I’d ever say this recipe is. It’s quite gooey actually. Sorry you had trouble with it!
Do you have the calories to this..its in the oven bow
I don’t. You can plug the recipe into any online nutritional calculator if you want to know. I’d rather not, it’s definitely an indulgence! :)
I don’t have a skillet. would a pie plate or cake pan work?
Nope, you don’t need a skillet! A baking dish of any sort will work. Baking time may be a tiny bit longer, just remove when edges are firm but middle is still soft, it will set up a bit as it cools.
if the dough is any thing like the cookie will be, it will be AMAZING. wow thanks for such an easy yummy recipe!!