This hazelnut chocolate chip cookie skillet is gluten-free, vegan, and paleo-friendly. Made with wholesome ingredients and no refined sugar, it's a healthy and delicious dessert!
You can never have enough yummy (and nutritious) cookie recipes to choose from. These almond flour chocolate chip cookies have been our favourite for a long time, along with raspberry thumbprint cookies. But this hazelnut chocolate chip cookie skillet takes things to a whole new level.
The ultimate cure for your chocolate cravings - this hazelnut chocolate chip cookie skillet is rich, indulgent and so yummy! Grab a spoon (or two) and get ready to dig in. This is the perfect dessert to share on your next date night at home.
Unlike a classic deep dish chocolate chip cookie skillet, this recipe is paleo, gluten-free, and vegan. Best of all, it's naturally sweetened with maple syrup, making it a healthier option (yet just as tasty as the classic).
- Hazelnut butter - is such a treat to bake with! Combined with the chocolate in this recipe, the hazelnut butter tastes like nutella. You could swap for almond butter.
- Maple syrup - adds some sweetness without any refined sugar. You could swap for honey.
- Flax egg - is a vegan substitue for eggs. As an added bonus, it adds lots of fiber to this recipe and contributes to the gooey and delicious texture.
- Chocolate chips - opt for dairy-free/ vegan chocolate chips if making this recipe vegan.
- Almond flour - our favourite thing to bake with for baked goods (from cookies, to muffins, and even banana bread) because it is packed with nutrients and tastes amazing!
Step by Step Directions
Mix the Wet Ingredients - Preheat oven to 350 degrees F. In a medium bowl, whisk together the flax egg, maple syrup, hazelnut butter, and vanilla.
Combine - Fold in the almond flour, arrowroot flour, baking soda, cinnamon, and sea salt. Add the chocolate chips last, leaving a few extra to sprinkle on top in the next step.
Bake - Lightly grease an 8 - inch cast iron skillet with avocado oil or coconut oil. Pour in the cookie dough (it will be quite thick and sticky due to the flax egg thickening)! Sprinkle with remaining chocolate chips. Bake in the oven for 15 minutes at 350ºF. It should be gooey in the middle but fully cooked through on the outside. Enjoy!
This recipe should work no problem with any of your favourite organic nut butters (such as almond) - though we have only tested it with hazelnut butter.
Arrowroot flour is a starchy flour that is paleo, grain-free and gluten-free. It helps to hold gluten-free baking together. You can swap it for equal parts tapioca flour (a similar starchy gluten-free flour).
Flax eggs are amazing for vegan baked goods! One flax egg is made by combining 1 tablespoon ground flax with 2.5 tablespoons of water. Let it sit for 5 minutes to thicken, and use as an egg replacement in baked goods. For this recipe, we're using 2 flax eggs (2 tablespoons ground flax; 5 tablespoons water).
You likely won't have any leftovers because this cookie skillet is SO delicious, but just in case: store leftovers in an airtight container in the fridge for up to 4 days. You can reheat it in the oven at 350ºF for 8-10 minutes to warm it up and melt the chocolate chips gain if enjoying leftovers!
We hope you enjoyed this hazelnut chocolate chip cookie skillet! Please be sure to leave a comment and review below if you make this recipe.
Please tag @nourishmintkitchen and share on your IG stories if you make this recipe, we would love to see your creations!
Hazelnut Chocolate Chip Cookie Skillet
- 8 inch cast iron skillet
- 2 flax eggs 2 tablespoon ground flaxseed + 5 tablespoon water, let sit for 5 minutes to thicken
- 4 tablespoons maple syrup
- ½ cup hazelnut butter I used nomz, 100% organic
- 1 teaspoon vanilla extract
- 1 cup almond flour
- ¼ cup arrowroot flour or tapioca starch
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ⅓ cup dark chocolate chips dairy-free/ vegan
- ¼ teaspoon sea salt
- Mix wet - Preheat oven to 350 degrees F. In a medium bowl, whisk together the flax egg, maple syrup, hazelnut butter, and vanilla.
- Combine - Fold in the almond flour, arrowroot flour, baking soda, cinnamon, and sea salt. Add the chocolate chips last, leaving a few extra to sprinkle on top in the next step.
- Bake - Lightly grease an 8 - inch cast iron skillet with avocado oil or coconut oil. Pour in the cookie dough (it will be quite thick and sticky due to the flax egg thickening)! Sprinkle with remaining chocolate chips.Bake in the oven for 15 minutes at 350ºF. It should be gooey in the middle but fully cooked through on the outside. Enjoy!