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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


  • 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


  • 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.


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.