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Chocolate Chip Skillet Cookie [Vegan, Gluten-Free]

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Who want to scoop cookie dough, anyway? Not impatient people. This dough comes together quickly in a cast-iron skillet so you don’t need to dirty a single bowl. If you don’t have the time or just don’t feel like making your own chocolate chips, just sub regular store-bought ones. Feel free to play around with the mix-ins if you want!

Chocolate Chip Skillet Cookie [Vegan, Gluten-Free]

This Recipe is :

Gluten-free Recipes Vegan







  • 6 Tablespoons coconut flour
  • 2 Tablespoons applesauce
  • 1/2 banana, sliced
  • 1/4 teaspoon salt
  • stevia or other sweetener, to taste
  • 1/2 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon molasses
  • 6 Tablespoons almond milk, or milk of choice

Chocolate Chips (or you could sub store-bought chocolate chips)

  • 1/4 cup carob powder
  • 1/2 cup almond milk
  • sweetener to taste, optional


Chocolate Chips

  1. In a pot, whisk together carob powder and almond milk until no clumps remain. Heat it over low heat and simmer until thick, whisking constantly. Really, I mean it. Don’t stop whisking. It will burn. Add sweetener to taste, if desired.
  2. Pour mixture into a mold (I used a plastic container and it popped out beautifully), and freeze until firm. I just left it in overnight. Once frozen, break the bar into little tiny pieces and freeze until ready to use.


  1. Preheat oven to 350F.
  2. Heat a greased cast-iron skillet over medium-high heat, add banana slices, and cook stirring occasionally until softened, caramelized, and mashed.
  3. Stir in the coconut flour, baking powder, and salt. Add in the applesauce, vanilla extract, and molasses and stir.
  4. Add in almond milk, one tablespoon at a time until fully incorporated. 
  5. Fetch the chocolate chips you just made from the freezer, and stir them in.
  6. Evenly spread the cookie dough to the edges of the skillet to form a pie/cake shape.
  7. Bake in the oven at 350F for 25-30minutes, or until a toothpick comes out clean.
  8. Let cool and eat!


If the dough becomes to wet, stop adding almond milk.





Kelly is a fourteen-year-old foodie, photographer, yogi, writer, and student in the beautiful Los Angeles, CA. After a life-changing weight loss, I have discovered love for yoga and healthy, cruelty-free eating. My specialty is scrumptious, easy, low calorie, low carb, low fat, grain free, gluten free, and vegan recipes. I hope you enjoy! Kelly blogs at Foodie Fiasco.



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One comment on “Chocolate Chip Skillet Cookie [Vegan, Gluten-Free]”

Click to add comment
michael faustino
6 Years Ago

Excellent! These turned out SO MMMM-AZING!!! Glad my third coconut flour experiment worked out, smooth as almond butter! Thanks :)


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