Healthy Cookie Skillet

Skip the regular cookies and whip up this Healthy Cookie Skillet — a giant treat made with almond flour, coconut sugar, and lots of chocolate chips!

The perfect weekend treat

In the mood for cookies? I find myself craving them at least once a week, and this time I decided to switch things up a bit. Instead of making a bunch of cookies, I grabbed my skillet and made one giant cookie. I knew I had to share the recipe!

This healthy cookie skillet is a fun way to put a spin on the regular cookie game. All of the dough is baked at once without breaking it up, which means it’s perfect for loading on toppings.

Whip this cookie skillet together for your next date night or girl’s night, or for a treat that kiddos will go crazy over.

Ingredients in this healthy chocolate chip cookie

There are 9 ingredients involved in making this healthy cookie, and they’re all standard baking items — nothing complicated or fancy. So grab your flour, sugar, and vanilla, and let’s get to baking!

• Eggs: First up, you’ll need 2 eggs.
• Coconut sugar: Then, add 1/2 cup of coconut sugar for an all-natural sweet flavor.
• Almond butter: To get a rich buttery texture and flavor, throw in 1/2 cup of almond butter.
• Vanilla: Next, add 1 tsp of vanilla, and then we’ll whisk together all of the above.
• Almond flour: To give the cookie skillet its thick, fluffy cookie texture, you’ll need 3/4 cup of almond flour.
• Baking soda: Similarly, add 1/2 tsp of baking soda to help the cookie rise properly.
• Salt: Next, you’ll want to add 1/2 tsp of salt for flavor (this really changes the game!).
• Chocolate chips: Include 1/2 cup of chocolate chips, and be sure to save extra to sprinkle on top.
• Sea Salt: Finally, grab your sea salt for sprinkling on after it bakes. This is the final touch that makes the cookie skillet complete!

Everything you’ll need to create this recipe

This recipe keeps tools simple — you’ll just need a skillet, a couple of mixing bowls, stirring utensils, and measuring cups! And don’t forget the nonstick spray.

• 8 inch skillet
• Nonstick spray
• Large mixing bowl
• Whisk
• Small mixing bowl
• Stirring utensil

For measuring, you will need the following sizes: 1/2 tsp, 1 tsp, 1/2 cup, and 3/4 cup.

How to make a healthy cookie skillet

This recipe comes together just like regular cookies. The only difference? We’re going to use it the dough giant, extra large cookie rather than breaking it up into individual treats. In total, you’ll need about 6-7 minute for prepping, and 25-30 minutes for baking.

To begin, preheat the oven to 350F and grease an 8 inch skillet with coconut oil or nonstick spray.

In a large mixing bowl, whisk the eggs and coconut sugar together. Then, whisk in the almond butter and vanilla.

In a small bowl, mix the almond flour, baking soda, and salt.

Add the dry ingredients to the wet, and stir until well combined. The batter should be thick.

Next, stir in the chocolate chips.

Finally, form the batter into the greased skillet, topping with more chocolate chips if desired.

Bake for 25-30 minutes. The less time, the more gooey it will turn out.

Let it rest for 10 minutes before serving.

Lastly, flake with sea salt. Enjoy!

How this recipe is healthier

You know my jam — healthy desserts are my thing! To make this cookie skillet recipe as healthy as possible, I loaded it up with my favorite ingredient alternatives. These add extra nutrients and help to keep the added sugars to a minimum!

• Coconut sugar: First up, I love to use coconut sugar in place of regular sugar. It tastes great and it’s lower glycemic!
• Almond butter: This is such a simple switch, but using almond butter is my favorite! It has slightly more nutrients than peanut butter — an all natural type is key!
• Almond flour: Finally, almond flour is a great way to add extra vitamins and minerals to your cookie. Plus, the swap is yummy!

There are loads of ingredient swaps that work for this healthy cookie skillet, which is great if you’re missing an ingredient or just want to switch things up!

Eggs
Going the vegan route with this healthy cookie recipe is easy. First, you can sub the eggs with 1/2 cup of applesauce. Second, you can make “chia eggs” by mixing 2 tbsp of chia seeds with 6 tbsp of water. Let it sit until it forms a gel-like consistency, and then add it to the batter.

Coconut sugar
If you don’t have coconut sugar on hand, regular sugar will work! It will probably give you a slightly sweeter tasting cookie too.

Almond butter
Here’s a secret: any nut butter will work in this recipe! I love almond, but you can use peanut, cashew, or whatever you prefer.

Baking soda
Last but not least, did you know that baking powder works as a substitute for baking soda? Yep, it’s true! If you’re out of soda, use 3x the powder in its place. That means 1 & 1/2 tsp for this recipe.

Want to layer on toppings candy pizza style? There are so many ways to do that! Here are some of my favorite cookie toppings to give you some ideas.

• Candy: Candy always tastes great on top of cookies. My go-to favorites are Peanut M&Ms, Twix, and Reeses Cups! Just crush them up and sprinkle them on top.
• Sprinkles: Rainbow, chocolate, and nonpareils sprinkles are an easy way to add texture and color.
• Salty: Salty and sweet is the perfect combo, which makes pretzels and peanuts the perfect toppings.
• Chips: Switch up the chocolate chips for caramel, white chocolate, peanut butter, or even butterscotch!
• Fruity: Additionally, you could go the fruity route with dried cranberries, bananas, raisins, or even apples.
• Drizzle: Finally, you can never go wrong with a drizzle of sorts. Whether you go for chocolate, strawberry, or caramel, it’s sure to be delicious.

If you liked this recipe, you’ll want to try these!

If you’re an ELW regular, you know that cookies are my signature type of recipe. So, here are some more of my favorite flavors — everything from salted caramel and carrot cake to lemon and mint!

• Healthy Salted Caramel Cookies
• Carrot Cake Oatmeal Breakfast Cookies
• Healthy Lemon Cookies (Gluten-Free)
• Double Chocolate Mint Paleo Cookies

Recipe by Erin Morrissey and Photos by The Mindful Hapa