The chocolate chip skillet cookie of your dreams has arrived. It’s gooey. It’s chocolatey. It’s nutty, sweet, and slightly salty.
The experience
When you dunk your spoon into this giant chocolate chip cookie, you break through a golden, crisp layer. Then you dive into the gooey, soft, warm center that’s oozing with melted chocolate. Each bite is such a delight, you’ll probably just end up eating the entire cookie with your spoon (not that this has ever happened to me…)
The ingredients
Unlike a traditional cookie skillet (or “Pizookie”), this treat is made with nutrient-dense ingredients that’ll make your taste buds and your body happy.
Here’s the magic…
Nut butter: I love the flavor of peanut butter, so for this recipe, I use organic natural peanut butter. However, if you’re strict Paleo (no legumes), you can use any nut butter. Cashew or almond butter would be delicious.
Sweetener: To make this sugar-free, we use a combination of Lakanto monk fruit sweetener and Lakanto monk fruit syrup. And if you’re not worried about the skillet cookie being 100% sugar-free, I highly recommend using pure maple syrup instead of the monk fruit syrup because it gives the cookie a beautiful caramelization!
Flour: This recipe has barely any flour in it. We only use a few tablespoons of arrowroot (or tapioca) starch for a little fluff and crisp.
Chocolate: We use a dark chocolate here, for best flavor and maximum health benefits. My absolute favorite brand of chocolate is Equal Exchange, so I use their bittersweet chocolate chips. For a completely sugar-free option, use Lily’s stevia-sweetened chips.
I hope you enjoy this recipe as much my family and I did. Cozy up with some good music, get baking, then sit down and enjoy this with a big cup of coffee!
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Peanut Butter Chocolate Chip Skillet Cookie (Grain-Free, Sugar-Free)
- Prep Time: 10
- Cook Time: 16
- Total Time: 26 minutes
- Yield: 5-6 servings 1x
Description
A gooey, nutty chocolate chip skillet cookie (AKA a “pizookie”), that’s grain- and sugar-free, and can be made Paleo.
Ingredients
1 large egg, room temp
3/4 cup natural peanut butter or nut butter of choice
1/4 cup classic Lakanto monk fruit sweetener (or granulated sweetener of choice)
2 Tbs grass-fed butter, melted and cooled to room temp, plus more for greasing (or coconut oil)
2 Tbs Lakanto monk fruit syrup or pure maple syrup
2 Tbs arrowroot or tapioca starch
1/2 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp sea salt
1/3 cup dark chocolate chips, plus more for topping
1 tsp flaky sea salt, for topping
Instructions
1. Preheat your oven to 350ºF and grease a 6-7” skillet or cake pan with butter or coconut oil.
2. Crack the egg into a large bowl and whisk until smooth. Add in the rest of the ingredients, except for the chocolate and flaky sea salt, and mix lightly using a rubber spatula *just* until everything is smooth and combined.
3. Gently fold in the chocolate chips. Scoop the dough into the skillet and sprinkle with extra chocolate chips. Bake 17-19 minutes, or until the center is *just* firm and everything is a nice golden-brown.
4. Let the skillet cool for about 3 minutes, then sprinkle with flaky sea salt. Immediately serve by slicing into pieces, or just spooning it right out of the pan!
If you’re looking for more delicious paleo cookies, check out these other recipes from the blog:
Best-Ever Paleo Chocolate Chip Cookies
Almond Butter Chocolate Chip Cookies
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2 Responses to “Peanut Butter Chocolate Chip Skillet Cookie (Grain-Free, Sugar-Free)”
Can I double this receipt and use a 12 inch skillet? If I do that, how long should I cook this? It looks absolutely delicious!
Yes, totally! If you double it and use a skillet double the size, you’ll probably end up baking it for the same amount of time 🙂 Hope it goes well!