Paleo Salted Caramel Skillet Cookie is gooey, buttery, and loaded with dark chocolate chunks! Almond butter keeps this grain free skillet cookie fudgy and rich. Serve it with salted caramel and ice cream!
| Paleo + gluten free + grain free + dairy free |
Have I got a massively awesome dessert for you today!
Don’t mind me tooting my own horn, but I think this is LEGIT the best thing to come out of my oven all year!!
What’s not to love about this Paleo Salted Caramel Skillet Cookie?! It’s…
- Grain free, gluten free, and Paleo
- So gooey it’ll knock your socks off
- Naturally sweetened with coconut sugar
- Loaded with almond butter to keep it soft, rich, and oh so gooey!
- Studded with dark chocolate chunks
- Drizzled with salted caramel!
Um, HELLO! Clearly that’s an invitation to go make this skillet right right now!!
It’s just one more amazing way to use your Lodge cast iron skillet. Other skillet recipes include…
- Gluten Free Spiced Cherry Crisp
- Paleo Hazelnut Skillet Brownie
- Grain Free Peach & Hazelnut Crisp
- And a savory Skillet Paleo Persian Chicken with Jeweled Cauliflower Rice if you need something fast and delicious for dinner.
The fudge factor of this Paleo Salted Caramel Skillet Cookie is literally off the charts. I’ve found that almond butter is really the trick here. You could also use cashew butter, SunButter, or peanut butter if you tolerate legumes. I’ve tried skillet recipes like this one before, but when baking Paleo, it’s always a good idea to add some nut butter to certain recipes. The last couple I tried turned out a bit dry and crumbly. No thanks to dry and crumbly cookies.
This skillet cookie is an incredibly easy recipe, using just two bowls and a whisk.
First, whisk together the flours, salt, and leavening agents. Then, separately, whisk together the coconut sugar and all wet ingredients. Then it’s just a matter of folding the flours into the wet ingredients and adding all the chocolate chips you want!
While your skillet cookie is baking, you can start the salted caramel sauce. This is a really simple 2-ingredient recipe I’ve used in a couple other places (Paleo brownies, donuts, and thumbprint cookies!). It just requires coconut sugar and full fat coconut milk. Oh, and a little salt and vanilla.
If you have some leftover salted caramel sauce, either make one of the recipes above or drizzle it over ice cream! Heck, you could even dip apples in it for a sweet snack.
Obviously, I added a TON of chocolate chunks to this skillet cookie, butttt you could also add in…
- Chopped walnut, pecans, or macadamia nuts
- White chocolate chips
- Gluten free pretzel pieces (personal fave)
I really think that this is one of the best recipes for sharing, too.
You can either make it in a large 10″ cast iron skillet or two smaller 6″ skillets. Then just give everyone around you a spoon! Or, maybe, one giant spoon just for yourself. No judgment here.
Can’t wait for you to dig into this deliciousness!
If you’re on a Paleo diet (or ready to commit to one!) but aren’t sure what your baking cupboard should look like, make sure to download the guide below!
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Come tag me on Instagram when you make it!
Pin this Paleo Salted Caramel Skillet Cookie!
Rich and gooey, this skillet cookie is drizzled with salted caramel and loaded with chocolate chunks! Grain free, gluten free, and Paleo!
- 2 c. blanched almond flour
- 1/4 c. coconut flour
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1/2 c. coconut sugar
- 1/2 c. almond butter
- 1/4 c. coconut oil, melted and cooled
- 1/4 c. honey or maple syrup
- 2 Tbsp. unsweetened almond milk
- 2 large eggs
- 2 tsp. vanilla extract
- 1 c. chocolate chunks
- 3/4 c. coconut sugar
- 3/4 c. full fat coconut milk, shaken
- 1/4 tsp. salt
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Preheat the oven to 350 F and lightly oil a 10" cast iron skillet.
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In a medium bowl, whisk together the almond flour, coconut flour, baking soda, and salt.
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In a separate larger owl, add the coconut sugar, almond butter, melted coconut oil, honey or maple syrup, and almond milk. Beat using a whisk or hand mixer until well incorporated. Then, beat in the eggs and vanilla until well-combined.
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Pour the dry ingredients into the wet ingredients and stir. Once mixed, stir in the chocolate chips. Pour the batter into the prepared skillet, spreading evenly with a spatula.
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Bake the skillet at 350 F for 25-30 minutes or until a toothpick inserted comes out clean.
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While the skillet is baking, set a small saucepan over medium heat. Add the coconut sugar and full fat coconut milk. Bring to a boil, stirring frequently. Once boiling, reduce the heat to medium-low; simmer, stirring constantly to prevent burning, until the sauce thickens, about 10-15 minutes. It should be thicken enough to coat the back of a spoon. Remove from heat and stir in the salt. Remove immediately to a glass dish or bowl. Serve over the skillet cookie with ice cream and store leftovers in the refrigerator.
Calorie count includes all of the caramel sauce; you likely won't use all of it.
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Wow! This looks amazing! Pinned and am definitely making! Thanks!! 🙂
Thanks! Hope you love it!
I made this recently and it was SO good but I think there’s something missing from the recipe. It says in the description to mix the flourS like there’s more than one and then in the instructions to mix the almond AND coconut flours….but the ingredients list just has almond flour listed. How much coconut flour is supposed to be in it? That makes sense it was missing because mine came out waaaaay too gooey at first and we put it back in to cook longer (about 40 min total). After it cooled and solidified overnight in the fridge it was amazing. So I would love to know what the missing coconut flour amount is so I can try it again 🙂 the caramel sauce was amazing too!
OMG you’re so right! It’s supposed to have coconut flour – my mistake! I updated the recipe! Hope you make it again!