What do you think of when you hear, “skillet cookie”?

For me, fond memories flood in. Memories of sharing carefree meals and laughter with friends at a restaurant. Digging into a skillet cookie topped with ice cream feels comforting. Homey. Relaxed. Welcoming. I need more of those vibes in my life right now; how about you?

While many of us are choosing to eat at home more often, we can still savor delicious treats. And thanks to the magic of the food processor, this salted chocolate chip skillet cookie comes together in only 10 minutes. Aren’t time-saving kitchen hacks the best?

After dough is mixed in the food processor, it simply needs to be spread evenly into a cast iron skillet and baked. I used a 10 inch skillet, because thats what I own. However, I suspect an 8 inch skillet might be preferable as the cookie would be slightly thicker. Cooking time may need to be adjusted slightly if doing so.

This salted chocolate chip skillet cookie is similar to the restaurant versions I shared with friends – sweet, chewy, gooey and chocolatey – yet different, because it’s made with only real food ingredients. Walnuts, pecans, coconut, maple syrup, and sea salt to list a few.

It may be a while before we resume eating directly from a shared, piping hot cast iron dish with our spoons – really, why did we do that anyway?? – so grab a serving spoon and scoop out a bit of the sweet, gooey cookie covered in melting ice cream onto your own plate or bowl. Then dig in!

Print Recipe

Salted Chocolate Chip Skillet Cookie

Giant chocolate chip cookie baked in a cast iron skillet, topped with vanilla ice cream. Served warm so the cookie is gooey and ice cream starts to melt. So comforting. (Gluten-free, dairy-free, egg-free, soy-free, nightshade-free)

Prep Time10 mins

Cook Time35 mins

Total Time45 mins

Course: Dessert

Cuisine: American

Keyword: dairy-free, egg-free, gluten-free, nightshade-free, soy-free

Servings: 8

Ingredients

• 1 cup walnuts
• 1 cup pecans
• 1/4 cup water
• 1/4 cup maple syrup
• 1/4 cup maple sugar or coconut sugar (or brown sugar)
• 1/4 cup coconut flour
• 2 Tbsp coconut oil, refined
• 2 Tbsp flaxseed, ground
• 2 Tbsp arrowroot flour
• 1 1/2 tsp vanilla extract
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 1/2 cup chocolate chips ensure dairy-free, if a consideration for your diet
• 1 sprinkle Maldon salt flakes
• vanilla ice cream of your choice for topping ensure dairy-free, if a consideration for your diet

Instructions

• Preheat oven to 350 degrees Fahrenheit. In large food processor bowl, blend pecans and walnuts until no chunks are seen. Will be texture of a relatively coarse nut butter; very thick. Process about 3-5 minutes. Scrape down bowl as needed.
• Add rest of ingredients except for chocolate chips and Maldon salt flakes. Process until an even consistency is achieved, about 1 minute. Stop to scrape down bowl halfway through as needed.
• Add chocolate chips. Pulse a couple times or stir with spatula to incorporate. Pour into an 8 or 10 inch cast iron skillet. Spread dough around into an even layer. Bake for 35 minutes total. After about 30 minutes, sprinkle with Maldon salt flakes.
• When done baking, remove from oven. Allow cookie to set before topping with vanilla ice cream and serving.

Notes

Leftovers (without ice cream on top, obviously) store well in refrigerator for a few days.

I predict this would freeze well, but we never have any leftovers to test this out.