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You are here: Home / Healthier Desserts / Blueberry Skillet Cookie (Gluten-Free)

Blueberry Skillet Cookie (Gluten-Free)

July 20, 2020 By Leanne 52 Comments

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Blueberry Skillet Cookie has thick and chewy edges with a soft middle that’s packed with blueberries. It’s gluten-free and dairy-free, and comes together in just one bowl with only 10 ingredients!

Overhead view of a blueberry skillet cookie topped with ice cream and a piece missing.

This post was originally published in July 2019 and has been updated with new text and helpful tips for readers. The recipe remains the same.

I’ve been making a lot of sweet treats lately,  and I’ve been trying to keep things simple. I figure, if I’m asking you to turn your oven on during the summer, then I best be sharing recipes with minimal ingredients that come together quickly!

And this blueberry skillet cookie does just that. You only need 10 ingredients and about 10 minutes prep time to pull this cookie together.

It’s also made with almond flour, so it’s naturally gluten-free, and with a whole cup of fresh blueberries in it, this cookie is bursting with summer berry flavour.

Ingredients to make an almond flour skillet cookie with blueberries arranged individually on a blue surface.

Ingredients to make an almond flour skillet cookie with blueberries

  • 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, in addition to adding some healthy fats.
  • Egg – Just one helps bind the ingredients together and adds moisture.
  • Vanilla extract – Real vanilla is typically used in cookies to enhance flavour.
  • Baking soda – For leavening to help the cookie rise.
  • Kosher salt – To complement the sweet flavours.
  • 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 1/2 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!

Overhead view of a giant blueberry cookie in a skillet with melted ice cream.

Other fresh blueberry desserts you might enjoy

  • Healthy Blueberry Crisp has a hint of cardamom and a crunchy buckwheat topping. It’s also refined sugar-free.
  • Blueberry Oatmeal Muffins are made with overnight oats, juicy blueberries, vanilla and almonds.
  • Blueberry Goat Cheese Ice Cream Bars that only require 4 ingredients.

If you make this Blueberry Skillet Cookie, I would love to know what you think in the comments below.

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Overhead view of a blueberry skillet cookie topped with ice cream and two spoons inserted into it.

Blueberry Skillet Cookie (Gluten-Free)

★★★★★ 5 from 16 reviews
  • Author: Leanne
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: Serves 6-8 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free
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Description

Blueberry Skillet Cookie has thick and chewy edges with a soft middle that’s packed with blueberries. It’s gluten-free and dairy-free, and comes together in just one bowl with only 10 ingredients!


Ingredients

Scale
  • 1 tablespoon extra virgin olive oil
  • 3/4 cup coconut sugar
  • 3 tablespoons coconut oil, virgin, cold-pressed
  • 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

Instructions

  1. Pre-heat oven to 375F and grease the bottom and sides of a 10-inch cast iron skillet with the tablespoon of oil.
  2. In a large mixing bowl, add the sugar, coconut oil and almond butter, and beat with an electric mixer until combined. The mixture will be gritty.
  3. Beat in the egg and vanilla.
  4. Add in the almond flour, baking soda and salt, and beat on low-speed until a sticky dough forms.
  5. Spread the dough out into the prepared skillet, making sure to press the dough up and around the sides of the skillet (about 1/2 inch).
  6. Gently press the blueberries into the top of the dough.
  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.

Notes

  1. Fresh blueberries work best in this skillet cookie, but if you only have frozen, make sure you defrost them first and pat them dry. Also, make sure the defrosted blueberries are not too soft, as they will be too mushy to press into the dough.
  2. 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 we want a soft middle.
  3. Be sure to check out the FAQ as well as the tips and substitutions section above the recipe for more detailed advice and suggestions for making this recipe.

Recipe adapted from Well Plated’s recipe for Almond Flour Cookies.

Keywords: skillet, almond flour, blueberry, gluten-free

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Filed Under: All Recipes, Blueberry Recipes, Dairy-Free, Gluten-Free, Grain-Free, Healthier Desserts

Previous Post: « Summer Peach Salad with Blueberries
Next Post: Baked French Toast Casserole with Cherries »

Reader Interactions

Comments

  1. Tasia ~ two sugar bugs says

    July 24, 2020 at 11:39 am

    You sold me with that description Leanne!! Thick and chewy edges with a soft center is dessert nirvana! We will get quite a haul of blueberries this year and I can’t wait to try this. Thanks for another fabulous recipe Leanne!

    Reply
    • Leanne says

      August 3, 2020 at 5:59 pm

      Thanks Tasia! I’m still waiting for blueberry season here so I’m jealous of your haul!

      Reply
  2. Mary Ann | The Beach House Kitchen says

    July 22, 2020 at 6:17 pm

    I’ve got to make this for my friends who are gluten-free Leanne. Always looking to add more gf recipes to my repertoire. Thanks!

    ★★★★★

    Reply
    • Leanne says

      July 23, 2020 at 10:32 pm

      Thanks Mary Ann! I hope your friends enjoy it!

      Reply
  3. Milena says

    July 21, 2020 at 6:26 pm

    I love this recipe. Almond flour is simply the perfect cookie ingredient in my opinion:) And fresh blueberries? I’ve always liked skillet sized cookies – so fun to share shortly after they come out of the oven!

    Reply
    • Leanne says

      July 23, 2020 at 10:34 pm

      Thanks Milena. Definitely perfect for sharing. Just grab a fork and dig in!

      Reply
  4. Michelle | Sift & Simmer says

    July 21, 2020 at 12:48 am

    I still haven’t tried a skillet cookie yet… can you believe it? This looks so good though! I’m going to have to try this one day! Thanks for sharing Leanne!

    ★★★★★

    Reply
    • Leanne says

      July 23, 2020 at 10:35 pm

      Thanks Michelle! I do find it hard to believe! I’m sure you would make an amazing skillet cookie.

      Reply
  5. Katherine | Love In My Oven says

    July 21, 2020 at 12:38 am

    I just want to eat skillet cookies for days 🙂 Especially ones with fresh bluebs! I”m sure this is so scrumptious right out of the oven!!

    ★★★★★

    Reply
    • Leanne says

      July 23, 2020 at 10:36 pm

      Served warm is definitely the best! Thanks Katherine!

      Reply
  6. Christie says

    July 20, 2020 at 5:32 pm

    This blueberry skillet cookie looks fantastic Leanne! I would love to try making this because blueberries are now in season! Thanks for sharing this one!

    ★★★★★

    Reply
    • Leanne says

      July 23, 2020 at 10:36 pm

      Yes, good timing to make it! Thanks Christie!

      Reply
  7. Christie says

    August 3, 2019 at 10:05 pm

    Oh my goodness! Where’s my spoon because I’m about to DIG IN!

    Reply
    • Leanne says

      August 12, 2019 at 9:52 pm

      Thanks Christie! Better grab that spoon!

      Reply
  8. Terry says

    July 26, 2019 at 3:31 pm

    The dessert looks incredible! I’m always a huge fan of blueberry desserts and this is a great idea.
    Pictures are amazing as usual!

    ★★★★★

    Reply
    • Leanne says

      August 12, 2019 at 10:37 pm

      Thanks Terry! I’m glad you like it!

      Reply
  9. marcie says

    July 22, 2019 at 2:08 pm

    Skillet cookies are the best cookies — I love those crispy edges! Almond flour and blueberries are a match made in heaven too!

    ★★★★★

    Reply
    • Leanne says

      July 24, 2019 at 10:12 pm

      The crispy edges really are the best! Thanks Marcie!

      Reply
  10. Mary Ann | The Beach House Kitchen says

    July 21, 2019 at 10:45 pm

    This skillet cookie has my name written all over it Leanne! So perfect for all the gorgeous summer bluberries. Pinned and can’t wait to make my very own!

    ★★★★★

    Reply
    • Leanne says

      July 22, 2019 at 10:59 am

      Thanks for pinning Mary Ann and hope you get a chance to make it soon!

      Reply
  11. Monica says

    July 21, 2019 at 6:06 pm

    This looks just fantastic! I love the idea of adding fruit to a skillet cookie – such a clever way to make a summery dessert! And doesn’t everything just taste better out of a skillet? I want to just pop the whole thing down on the table and pass out some spoons! 🙂

    ★★★★★

    Reply
    • Leanne says

      July 22, 2019 at 11:04 am

      Haha! I love that Monica, and that’s totally what I want to do when friends come over. Just serve this up in a skillet for dessert with spoons and no plates! 😉

      Reply
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Hey there! I'm Leanne and welcome to Crumb Top Baking. I'm a self-taught baker, home cook and food photographer, and I'm passionate about sharing recipes that help people eat a little healthier and find balance in the recipes they prepare for themselves and their families. Learn more about me and what you'll find on Crumb Top Baking....

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