Grain Free Chocolate Chip Skillet Cookie

It took me a few trials (5 times to be exact) before I perfected this grain free chocolate chip skillet cookie. It was totally worth it, though! You wouldn’t even know that it’s gluten free and grain free. It’s soft, buttery and sweet. Honestly, I think I created this skillet cookie out of laziness. It seemed much more convenient to pour the cookie dough into a skillet and make one giant cookie than to scoop out individual cookies. Okay, okay scooping out individual cookies really isn’t that hard. But hey, if you’re craving chocolate chip cookies and you want one ASAP (I understand the feeling), then this is the way to go. No tedious scooping and shaping necessary. Just mix up the batter, spread it in a skillet, pop it in the oven and let that baby bake to perfection. BAM! You’ve got yourself one heck of a giant cookie that serves 8 people!

P.S. this is another recipe using Otto’s Cassava flour. If you haven’t ordered yours yet, you should! It is truly an amazing flour. It’s grain free (derived from a root vegetable) and bakes just like wheat flour. It’s basically a gluten free baker’s dream come true.

skillet cookie

Grain Free Chocolate Chip Skillet Cookie

  • Servings: 8
  • Difficulty: easy
  • Print


Dry Ingredients

  • 1 cup (130 grams) Cassava Flour
  • 1/2 tsp. sea salt
  • 1/2 tsp. baking soda

Wet Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/3 cup plus 2 Tbsp. honey
  • 1/4 cup nut butter
  • 1 large egg at room temperature
  • 1.5 tsp. vanilla extract

Add ins

  • 3/4 cup chocolate chips


  1. Preheat your oven to 350 F and spray a 10″ skillet with non-stick cooking spray. If your skillet is larger than 10″, remember that your cookie will be thinner and won’t need as long to bake and vice versa if your skillet is smaller.
  2. In a small bowl, whisk together the dry ingredients and set aside.
  3. In a large mixing bowl, add all wet ingredients and beat with an electric mixer until smooth. It mixes much better if your egg  and nut butter are at room temperature and your butter is softened.
  4. Add the dry ingredients to the wet ingredients and mix just until the batter is smooth.
  5. Gently stir in the chocolate chips
  6. Pour the batter into prepared skillet and spread until it evenly covers the bottom.
  7. Bake for 20 – 25 minutes. or until the edges are barely starting to brown. The center should still feel gooey. Trust me, you don’t want to over bake it! It will seem like it isn’t done, but IT IS.
  8. Allow your skillet cookie to cool completely before serving.
  9. Serve it with coconut milk ice cream or whip cream for an extra special treat 🙂

Note: All ovens perform differently. My bake times are simply a guideline. Your oven could certainly require less time or more time than mine did. 


    • Hi Jessica! Yes, you can certainly use almond butter. I just put “nut butter” so people can choose which type of nut butter they want to use (i.e. peanut butter, almond butter, cashew butter, etc). Thanks for commenting! 🙂

  1. Hi Katie!
    My son just made this for us and the batter didn’t pour. He followed the recipe, but it was like normal cookie dough. It is in the oven now, so we haven’t been able to sample it yet. Any helps/hints?
    Thank you for the recipe!

    • Hi Laurel!
      Don’t worry, my batter didn’t pour either 🙂 It should be like normal cookie dough. One helpful hint is to be sure not to over-bake it. You want to take it out when the center still looks gooey. Otherwise, it will get too dry. Thanks for commenting and I hope you enjoy it!

    • Hi Kristi!

      Thank you for your comment! I have not tried this recipe in another type of pan but I would think an 8×8 baking dish would work just fine 🙂

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