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Chocolate Chip Skillet Cookie with Peanut Butter Sauce

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  • Author: Sherron Watson
  • Total Time: 25 mins


Who said going gluten-free meant having to give up decadent baked goods?


  • 1/2 cup of coconut oil (see note)
  • 1/2 cup of peanut butter
  • 1/2 cup of real maple syrup
  • 1 tablespoon of vanilla
  • pinch of salt
  • 1/2 teaspoon of baking soda
  • 3 cups of almond meal
  • 1/2 cup of dark chocolate chips ( I use bittersweet)


  1. Preheat oven to 350.
  2. In a blender, combine the first 5 ingredients and blend for 5-6 minutes. The ingredients will pull together and make a caramel type sauce.
  3. I used a 10 inch cast iron skillet. Add one cup of caramel to the pan. Add baking soda, almond meal and dark chocolate. Combine until well blended.
  4. Using your fingers, pat mix into pan. Bake 12-14 minutes. The cookie will be golden brown and puff up. This is a good sign it is done.
  5. Remove from oven and spread the remaining sauce over the cookie.
  6. Serve with a bunch of spoons and eat right out of the skillet or dish it up, either way it won’t last long.
  7. NOTE: Virgin coconut oil will taste like coconut, refined coconut oil will have little to no flavor of coconut. I used the virgin coconut oil in this recipe.
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: Dessert
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