Paleo Apple Pie Skillet Cookie is gooey and rich, spiced with cinnamon, nutmeg, bourbon vanilla, and the flavors of apple pie. This skillet cookie is served with salted caramel and is perfect for sharing (or not!). Best served with ice cream on a cool fall day!
| Paleo + gluten free + dairy free + vegan option|
This post is sponsored by my friends at Amoretti. All opinions are my own. Thank you for supporting the brands I know and love!
Oh. My. Gosh!
Just read those words again, would ya?
Salted Caramel Apple Pie Skillet Cookie! Drooling yet?
We have gone full-blown apple crazy over here, and even though it’s almost November, I don’t think I’m slowing down anytime soon!
Josh and I went pumpkin and apple picking several weeks ago. We came home with a large bag of fresh gala apples that were just begging to be baked. Literally, they were yelling at me from the fridge, I swear. I know it’s November already, and our attention is on chai spice and gingerbread, but I just HAD to share this skillet cookie with you!
Now I loveeeee a good apple pie and a great apple crisp. It’s dad’s favorite dessert, so apple-y things were always plentiful when I was growing up. In the fall, you’ll find me baking apple poptarts (you MUST make these!), crisp, and all things pumpkin (see these donuts, fudge bites, and date caramels!)
Fall is my favorite season for baking. In the summer, it’s too hot to turn on the oven, but in the fall when we’re trying to warm our homes and our hearts… that’s when I go all-out on a baking frenzy.
We’re already well into November, and I can’t believe how fast the year has gone already! I think I’m still trying to adjust to the time change! But that extra hour of sleep though?
Ya girl needs it.
I feel like I’ve been running on empty lately. I’ve been feeling a bit unmotivated (can’t you tell from the lack of depth in some of these posts?!), less creative, and generally uninspired. It’s a weird place to be.
I’ve been blogging and creating recipes for the last two and a half years, and, honestly, sometimes I feel like I’m over it. Sometimes I just sit and stare at a blank screen, waiting for the words to come. Other times, I just type up a tidbit about the recipe and call it a day. How’s that for some creativity?
We’re bound to go through slumps in life. Places where we feel meh about everything, and aren’t sure what our purpose is anymore. It’s a weird spot to be in, right? And it can happen with anything – work, friends, hobbies, relationships…
The important thing is that we’re taking time for ourselves through it all. I’ve noticed that I burnout SUPER quick when I don’t take time for myself. When I stop listening to podcasts, reading inspiring books, journaling and meditating. The overwhelm gets to me pretty fast that way. I get in this must-do-it-ALL mindset and forget that I require care, too!
And sometimes care looks like Caramel Apple Pie Skillet Cookies. With ice cream, a la mode style.
This Paleo Apple Pie Skillet Cookie is very similar to the Salted Caramel Skillet Cookie you saw a few months ago! With a few minor adjustments.
I used a combination of both Amoretti almond flour and coconut flour to help with the overall texture. In the Salted Caramel Skillet Cookie, I strictly just used almond flour. But here, I really love the addition of coconut flour. It keeps this skillet cookie light and fluffy, yet still gooey at the center. Gotta love that!
I kept the almond butter in this recipe because it serves 2 purposes: 1) FLAVAHHH! and 2) it keeps the coconut flour from getting too dry and crumbly. Feel free to sub cashew butter or sunflower seed butter!
For flavor and texture, we’ll use a combination of both granulated coconut sugar and pure maple syrup. I mean, what’s an apple pie without maple?
In traditional fashion, this Paleo Apple Pie Skillet Cookie is spiced with both cinnamon and nutmeg. I also added just a pinch of cardamom to bring out those flavors even more. It’s subtle, but divine! Leave it out if you don’t have any, but I highly recommend it!
ANNNNND one more certainly delicious thing about this recipe: Amoretti’s Madagascar Bourbon Vanilla Extract. Bourbon vanilla! It’s almost too good to be true.
Mix it all up and let 350 F do its thang.
Okay, now onto the apple pie topping! Straightforward and simple – a mix of all those fresh apples you picked this fall (you know you did!), coconut sugar, lemon juice to preserve the freshness, just a pat of ghee, and some arrowroot to thicken it up.
I can’t wait for you to taste this skillet cookie! It’s everything you’ve ever dreamed of.
- Apple pie.
- A soft, gooey, chewy cookie made in one skillet – just a sliiiiiightly crisp outside and a SUPER gooey center!
- Fresh apples AKA apple pie “filling”
- A massive scoop of ice cream.
- And homemade salted caramel
How seriously excited are you?! Heck, I’m excited FOR you!
As always, tag me on Instagram if (and when!) you make this Paleo Apple Pie Skillet Cookie!!
Make sure to pin this Paleo Apple Pie Skillet Cookie!
Flavors of apple pie stuffed into a grain free Paleo skillet cookie! Topped with fresh apple pie filling and drizzled with salted caramel, it's the perfect healthy fall dessert!
- 1 1/2 c. Amoretti blanched almond flour
- 1/3 c. coconut flour
- 1 1/2 tsp. cinnamon
- 1 tsp. baking soda
- 1/2 tsp. cardamom
- 1/2 tsp. nutmeg
- 1/4 tsp. salt
- 1 large Gala apple, small dice
- 1 c. coconut sugar, packed
- 1/2 c. almond or cashew butter
- 1/4 c. coconut oil, melted and cooled
- 1/4 c. pure maple syrup
- 2 large eggs
- 1/4 c. nut milk
- 2 tsp. Amoretti Madagascar Bourbon Vanilla Extract
- 1 Tbsp. ghee or dairy-free butter
- 2 large Gala apples, diced
- 2 Tbsp. coconut sugar
- 2 tsp. fresh lemon juice
- 1/2 tsp. Amoretti Madagascar Bourbon Vanilla Extract
- 1/2 tsp. cinnamon
- 1 recipe salted caramel sauce (https://well-fedsoul.com/paleo-salted-caramel-skillet-cookie/)
Preheat the oven to 350 and lightly oil a 10-12" cast iron skillet. In a medium bowl, whisk together the almond flour, coconut flour, cinnamon, baking soda, cardamom, nutmeg, and salt. Stir in the diced apple pieces.
In a separate larger bowl, add the coconut sugar, almond or cashew butter, coconut oil, and maple syrup. Using a hand mixer, beat until combined. Beat in the eggs until the mixture is ribbon-like, then mix in the milk and vanilla.
Pour the dry ingredients into the wet ingredients and stir to combine.
Pour the batter into the cast iron skillet and bake at 350 F for 25-27 minute or until a toothpick inserted comes out clean and the top is golden. The inside should be just a bit gooey still.
While the skillet is baking, make the apple pie topping.
Heat a small saucepan over medium-high heat; add the ghee or butter and diced apples. When the apples begin to cook, stir in the coconut sugar, lemon juice, vanilla and cinnamon. Continue to cook over medium heat until apples are tender and beginning to caramelize. Then, sprinkle the arrowroot on top, stirring to combine. The mixture should begin to thicken. When thick, remove from heat.
Serve the skillet cookie hot with apple pie topping, ice cream, and salted caramel sauce.