Chocolate Chip Skillet Cookie

Trying to replicate one of my kid’s favourite dessert recipes they have at an American-Italian restaurant they love downtown here in Hong Kong was no easy task! As always, the trained chef in me loves a challenge and so once again I set out to ‘upgrade’ the decadently delicious Chocolate Chip Skillet Cookie. Something about serving this up warm with vanilla ice cream (it’s great without it too) to a table full of family, or guests to all share at a dinner party makes people beam with excitement! My cookie doesn’t disappoint. You wouldn’t know it’s grain-free (which automatically means gluten-free), dairy-free, and low sugar (I’ve swapped out white flour for almond flour and use ⅓ Cup coconut sugar in place of 1 cup of white sugar!) I also swapped out regular sugar-laden milk chocolate chips for keto-friendly sugar-free dark chocolate chips. This GREATLY reduces the sugar load in the cookie and the spike and crash the kids get when having it at the restaurant. I have a sugar-free option too using powdered erythritol. My kids don’t like the cooling sensation, nor the taste of erythritol in baked goods, so coconut sugar is for this occasional treat. I hope you enjoy this as much as we do.

Chocolate Chip Skillet Cookie mise en place/ food prep

I have sneaked in some extra fiber to feed our good gut buddies. Fiber also helps to slow the release of glucose into the bloodstream. Likewise, I’ve used healthy fat such as coconut oil which also helps to blunt a sugar spike. While this is by no means a ‘health food’ I’ve tried to mitigate as much sugar as possible without compromising on taste. if it tastes “weird” my kiddos won’t eat it. When it tastes THIS good, they will, and I can feel better about it and enjoy some too! Lastly, I’ve included a couple of options below too, so check those out if you wish to make this dessert more of a grown-up choc-coffee version, which I personally love. Remember if you make it to tag me on Instagram: @thrivewithpriscilla

Chocolate Chip Skillet Cookie

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Recipe by Priscilla Soligo Course: Chocolate, Desserts, Holidays, Sweet Tooth, Uncategorized


Prep time


Cooking time




  • 175g 1 Cup Sugar-Free Dark Chocolate Chunks or Chocolate Chips, divided

  • 160g 1 ½ Cups Fine Blanched Almond Flour

  • 110g 2 Large Eggs

  • 100g ½ Cup Coconut Oil, melted

  • 66g ½ Cup Arrowroot Flour

  • 80g ⅓ Cup Plant Milk (eg: almond milk, or coconut milk)

  • 60g ¼ Cup Cashew Butter

  • 50g ⅓ Cup Coconut Sugar (or ½ Cup powdered erythritol for sugar free)

  • 24g 2 Tbsps Chia Seeds, or Ground Chia, or Ground Flax

  • 15g 1 Tbsp Vanilla Extract 

  • 6g 1 tsp Baking Soda

  • 3g ½ tsp Unrefined Salt (+ salt flakes, or course salt for garnish)

  • Optional:
  • ⅓ Cup Espresso, or filtered coffee (if using coffee do not use the ⅓ Cup Plant Milk called for in the recipe. This will replace the amount of liquid.)

  • Optional Vanilla Ice cream for serving (dairy free)


  • Preheat the oven at 180C / 356F.
  • In a large bowl, add in the wet ingredients: Cashew butter, coconut oil, eggs, coffee, vanilla extract and whisk until well combined.

  • Add the dry ingredients into the wet bowl: Blanched almond flour, arrowroot flour, coconut sugar, chia (this will make your cookie slightly crunchy) or grind chia in a blender first to make ground chia, or use ground flax. Add baking soda, salt and mix until a well combined wet batter is formed.

  • Fold in half (½ Cup) of the chocolate chips using a spatula.
  • Pour the batter into a 24cm non stick skillet pan. Use a spatula to smooth out the top. Sprinkle the remaining (½ Cup) of the chocolate chips on top and salt flakes.
  • Bake the skillet cookie in a preheated oven at 180C / 356F, for 15 minutes then rotate the skillet and cover with baking paper to avoid burning. Bake for another 15 minutes (oven times may vary,) or until a toothpick inserted into the centre of the cookie comes out clean. 
  • Remove the skillet cookie from the oven and allow to sit for 10 minutes before serving. Optional: Top with dairy-free vanilla ice cream.


  • Storage: Store skillet cookie in an airtight sealed container on the counter top for up to a few days. It will harden if stored in the fridge due to the coconut oil. Simply reheat and serve.

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