Giant Chocolate Skillet Cookie
Prep time
Cook time
Total time
This giant one-bowl chocolate skillet cookie is gluten free and refined sugar free, but sure to satisfy all your chocolate cravings. I've used almond flour, coconut oil, and agave instead of your traditional cookie ingredients, which make this dessert fudgy, moist, and oh-so-chocolatey!
Serves: about 10-12
  • ¾ cup coconut oil, SOFTENED
  • ½ cup agave (honey or regular sugar works fine)
  • 2 eggs
  • 1 tsp vanilla extract
  • 2½ cups almond flour
  • ¼ cup cocoa
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ cup chocolate chips, plus extra for topping
  1. Preheat oven to 350ºF. Grease a 12 inch cast iron skillet with oil, and set aside for later.
  2. In a large bowl, whisk together softened coconut oil and agave. Crack in eggs one at a time, stirring in between each addition, until smooth and as lump-free as possible. Mix in vanilla extract.
  3. Add almond flour, cocoa, baking soda, and salt, and gently fold into the coconut oil mixture. Once a dough has begun to form, pour in chocolate chips and mix until all the dry ingredients have been incorporated.
  4. Spread dough into prepared greased skillet. Sprinkle over some extra chocolate chips if you want, and bake for 30-35 minutes, until the edges are firm. If you're worried that center is still gooey, it will harden as it cools! Serve with whipped cream, ice cream, chocolate sauce, or whatever your heart desires. Enjoy!
Recipe by My Southern Sweet Tooth at