Blueberry Skillet Cookie (Gluten-Free)

Name: Blueberry Skillet Cookie (Gluten-Free)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 tablespoon extra virgin olive oil; 3/4 cup coconut sugar; 3 tablespoons virgin, cold-pressed coconut oil; 3 tablespoons natural almond butter (room temperature); 1 large egg (room temperature); 1 teaspoon vanilla extract; 2 cups almond flour; 1/2 teaspoon baking soda; 1/4 teaspoon kosher salt; 1 cup fresh blueberries

Ingredients

Blueberries - Fresh is preferred, but if you only have frozen, make sure to defrost them first and pat them dry.

Almond flour - I use blanched almond flour, which has a fine texture. This recipe hasn't been tested with almond meal, which has a slightly courser texture.

Coconut sugar - This is my go-to for a less processed sugar, but brown sugar also works.

Coconut oil - Virgin, cold pressed (solid) coconut oil is used in place of some of the butter in this recipe.

Almond butter - Natural, smooth almond butter is also used in place of some of the butter.

Egg - Just one helps bind the ingredients together and adds moisture.

Vanilla extract - Real vanilla is typically used in cookies to enhance flavor.

Baking soda - For leavening to help the cookie rise.

Kosher salt - To complement the sweet flavors.

Extra virgin olive oil - To grease the skillet. You can use another type of oil if you prefer.

Collage of 4 images showing how the cookie dough is made in a large glass bowl..

How to make a giant blueberry cookie in a skillet

Step 1: In a large mixing bowl, add the sugar, coconut oil and almond butter, and using an electric mixer, beat until combined. The mixture will be gritty.

Step 2: Beat in the egg and vanilla.

Step 3: To the same bowl, add the almond flour, baking soda and salt.

Step 4: Beat on low until the dry ingredients are incorporated and a sticky dough forms.

Collage of 2 images showing how the dough is pressed into the skillet and topped with blueberries.

Step 5: Spread the dough out into a greased oven-safe skillet, making sure to press it up and around the edges.

Step 6: Top with blueberries and gently press them into the dough.

Step 7: Bake for 23-25 minutes, or until the edges are browned and puffed up. Remove from oven and let rest for 10-15 minutes to let the cookie firm up before serving.

Gluten-free skillet cookie with blueberries baked into the top.

Frequently asked questions

Can you use frozen blueberries in this skillet cookie?

I find fresh blueberries work best, but if you only have frozen, make sure you defrost them first and pat them dry before adding them to the cookie. Also, make sure the defrosted berries aren't too soft, as they will be too mushy to press into the dough.

I don't have an oven safe skillet. Can I use another type of dish?

Yes, you can bake this cookie in a glass pie plate or another 10-inch round baking dish. If you use a smaller dish, the skillet cookie will be thicker, so you will need to bake it longer.

How do you serve this blueberry skillet cookie?

It's best served freshly baked and warm. Just scoop some onto plates and top it with dairy-free ice cream or coconut whip. If you don't need this dessert to be dairy-free, you can serve it with regular ice cream, frozen yogurt or whipped cream.

How do you store this gluten-free skillet cookie?

While this cookie is best served fresh and warm, if you have any left, just let it cool completely and then place pieces in an airtight container for storage in the refrigerator. It should last for 3-4 days. Since the almond flour and berries keep this cookie moist, if you store it at room temperature, it will get too soft.

How do you enjoy leftover skillet cookie?

The cookie pieces firm up in the refrigerator and get extra chewy. I enjoy this texture, so I usually eat leftovers cold. But if you prefer it warm with ice cream, just reheat it in the microwave.

Up-close view of a skillet cookie with blueberries and ice cream.

Recipe tips and substitutions

I use a generous amount of oil to grease the skillet to ensure the cookie doesn't stick on. Be sure to spread the oil around the sides of the skillet too so the thick edges don't stick.

To get a rimmed edge, press the dough up and around the sides of the skillet (about ½ inch), similar to a pie crust. This ensures you get a thick and chewy cookie crust.

It's difficult to spread the dough out in the skillet with blueberries in the mix. It's also difficult to get the blueberries to mix into the thick dough without them bursting. That's why the recipe calls for adding the blueberries to the top of the dough after it's spread out in the skillet. Once this is done, you can just gently press the berries into the dough, being careful not to burst them.

When you remove the cookie from the oven, the middle may still be a little soft, but that's okay. It will firm up a bit as it cools, but a soft middle is what we want!