Mini Skillet Cookie

This Mini Skillet Cookie is soft, chewy and so easy to make in a mini cast-iron pan. A healthy pizookie recipe that is grain-free, dairy-free, paleo and is the perfect healthier treat when you’re craving a fudgy chocolate chip cookie without all the work of rolling. Serve warm with a scoop of dairy-free ice cream for the ultimate sweet treat!

PIN HERE for later and follow my boards for more recipe ideas

Updated August 2020

What is a Skillet Cookie?

Craving something sweet but don’t feel like making and rolling a batch of cookies? This Mini Skillet Cookie is one of our favorite easy desserts to make when that late night cookie craving hits.

Chocolate Chip Skillet Cookies are just big cookies that you bake in a cast iron skillet. They come out warm and gooey and are so much easier to make!

Pizookies are perfect if you are feeding a crowd and crunched for time since you won’t have to worry about making, chilling or rolling out cookie dough. Kids love helping to make them too since you can top them with whatever add-ins you like. A few other skillet cookie recipes we have include S’mores Cookie Skillet, Peanut Butter Skillet Cookie and Monster Cookie Skillet Pizza.

Why we love this mini skillet cookie recipe

• Made with wholesome ingredients that are gluten-free, grain-free, paleo-friendly with low carb and keto sweetener options
• Quick and EASY to make: Just make your favorite cookie dough and spread it into the pan. No need for rolling, chilling or cutting cookie dough.
• The perfect cookie texture – Soft, fudge with crispy edges – everything you love about a warm and gooey chocolate chip cookie.
• No mixer required too!  Just pop it in the oven and it bakes up in less than 30 minutes.
• Don’t forget to serve it with a scoop of your favorite dairy-free or keto ice cream! It’s a delicious and fun dessert to serve to all your guests!

Ingredients you need

Most cookie skillet recipes typically call for a mix of all purpose flour, butter, granulated sugar, brown sugar, butter, and milk chocolate chips.

To make this paleo chocolate chip cookie healthier, we are going to be using:

WET INGREDIENTS: 

• Egg – we’re going to need just 1 large egg. To make this skillet cookie vegan, try subbing with 1 flax egg for a Vegan Skillet Cookie
• Coconut sugar – an unrefined and lower glycemic sweetener but you can also try subbing with another low carb brown sugar substitute such as golden monk fruit sweetener to make this a Keto Skillet Cookie
• Softened Coconut oil – use refined coconut oil if you don’t want any coconut flavor. Ghee, vegan butter or regular butter will also work if not pale

DRY INGREDIENTS

• Gluten-free baking powder OR regular baking powder if not gluten free (you can also try subbing with 3/4 teaspoon baking soda but I have not tried)
• Vanilla extract, ground cinnamon and a pinch of salt: these balance out the sweetness and add flavor.
• Almond flour – an amazing gluten free alternative to all purpose flour. Be sure to use superfine almond flour and not almond meal. Gluten-free fine oat flour or gluten-free 1-to-1 baking flour can also be substituted if you’re nut-free.
• Coconut flour – another gluten free flour used in combination with the almond flour to make this paleo skillet cookie extra chewy and fudge. Be sure to fluff out the coconut flour prior to measuring.
• Chocolate chips – or chopped dark chocolate. We like Hu’s Kitchen Gems or Lily’s Sweets dairy-free chocolate chips

How to make this Mini Skillet Cookie

1. PREHEAT OVEN AND PREP PAN: Preheat your oven to 350F. Lightly coat a 6-inch cast iron skillet with avocado oil spray or coconut oil spray.
2. MAKE THE COOKIE DOUGH – MIX WET INGREDIENTS AND SWEETENER: Cream together the softened coconut oil, sweetener and vanilla with a fork or a hand mixer, until combined. Beat in the egg, and mix until smooth.
3. ADD DRY INGREDIENTS: Stir in the almond flour, coconut flour, salt and baking powder and mix until a sticky dough forms.
4. FOLD IN CHOCOLATE: Add chocolate and gently fold into the cookie batter.
5. TRANSFER TO PAN: Spread the chocolate chip cookie dough batter into pan and use an offset spatula to spread evenly. Top with more chocolate chips, if desired.
6. BAKE in preheated oven for 18-24 minutes, until the middle is just set. Underbake if you like a gooey and soft center and longer for a chewier center.
7. COOL: Remove the skillet from the oven and allow to cool for 5 minutes (the longer it cools, the more the cookie will continue to cook and set).
8. ENJOY: Serve warm as is or with your favorite dairy-free ice cream.

Variations:

Make a large skillet for parties or barbecues:  Double the cookie dough recipe and use a 9-inch cast iron skillet or oven-safe baking pan. Increase the baking time .

Chocolate chips: If your guests don’t have any dietary concerns, feel free to substitute the dairy-free chocolate chips with semi-sweet chocolate chips, mini chocolate chips, white chocolate chips or butterscotch chocolate chips.

Add-ins: Have fun with your toppings and add chopped walnuts or pecans.

For chocolate fans, make a chocolate skillet cookie or a brownie skillet cookie by using my favorite paleo brownies recipe or any other chocolate cookie dough you like.

To make a paleo blondie cookie skillet, you can use my paleo blondies recipe

How to store a Skillet Cookie

The great thing about making this easy dessert is that you can make the cookie dough ahead and store in the refrigerator for 1-2 days or frozen for 2-3 months.

How to freeze this mini pizookie recipe

The great thing about most cookie dough recipes is that you can make them ahead of time and freeze them to make them later.

If you prefer to freeze one that is already made, simply bake your cookie skillet and allow it to cool completely. Once it’s cool, slice into wedges and store them in an air-tight container for up to 3 months.

Reheating instructions

To reheat your mini cookie skillet, you can either place a wedge on a microwave safe plate and warm in the oven for 10-20 seconds or bake it in any oven safe baking dish at 335F 10-15 minutes, or until warm.

More easy desserts you might like:

Easy Indoor S’mores Dip – 3 Ways

Gingerbread Cookie Pizza

5 from 9 votes

Print

Mini Skillet Cookie

Prep Time

10 mins

Cook Time

18 mins

 

This Mini Skillet Cookie is soft, chewy and so easy to make in a mini cast-iron pan. A healthy pizookie recipe that is grain-free, dairy-free, paleo and is the perfect healthier treat when you're craving a fudgy chocolate chip cookie without all the work of rolling. Serve warm with a scoop of dairy-free ice cream for the ultimate sweet treat!

Course: Dessert

Cuisine: American

Keyword: cookie skillet recipe, paleo cookies, skillet cookie

Servings: 6 servings

Calories: 182 kcal

Author: Kelly

Ingredients

• 1/4 cup softened ghee or refined coconut oil
• 1/3 cup coconut sugar (may sub with golden monk fruit sweetener or any brown sugar substitute)
• 1.5 tsp pure vanilla extract
• 1 large egg (may sub with flax egg for vegan)
• 1/3 tsp baking powder
• 1/8 tsp fine sea salt
• 1 tsp ground cinnamon
• 3/4 cups superfine blanched almond flour , you can also try substituting with gluten-free fine oat flour or gluten-free 1-to-1 baking flour if you're nut-free.
• 2 Tbs coconut flour , be sure to use a fork to fluff out first so there are not clumps
• 1/3 cup dairy-free chocolate chips or chopped chocolate , we lile Hu's Kitchen or Lily's Sweets

Instructions

1. Preheat your oven to 350F. Lightly coat a 6-inch cast iron skillet with avocado oil spray or coconut oil spray.
2. Cream together the softened coconut oil, sweetener and vanilla with a fork or a hand mixer, until combined. Beat in the egg, and mix until smooth.
   
3. Stir in the almond flour, coconut flour, salt and baking powder and mix until a sticky dough forms.
   
4. Add chocolate and gently fold into the cookie batter.
   
5. Spread the chocolate chip cookie dough batter into pan and use an offset spatula to spread evenly. Top with more chocolate chips, if desired.
   
6. BAKE in preheated oven for 18-24 minutes, until the middle is just set. Underbake if you like a gooey and soft center and longer for a chewier center.
   
7. Remove the skillet from the oven and allow to cool for 5 minutes (the longer it cools, the more the cookie will continue to cook and set).
8. Serve warm as is or with your favorite dairy-free ice cream.
   

Nutrition Facts

Mini Skillet Cookie

Amount Per Serving (1 serving)

Calories 182 Calories from Fat 81

% Daily Value*

Fat 9g14%

Carbohydrates 13g4%

Fiber 3g12%

Sugar 9g10%

Protein 5g10%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.