Blueberry Skillet Cookie (Grain-Free)

Blueberry Skillet Cookie is grain-free and dairy-free, with thick, crispy edges and a chewy texture. It’s also made in one bowl and requires just 10 ingredients!

So, apparently, all I’ve been making lately are frozen treats, and desserts baked in my skillet and topped with ice cream! I have more savoury dishes coming soon, but bear with me while I share one more sweet blueberry recipe.

Speaking of blueberries, if you haven’t been following along, this week I’ve joined with a bunch of other bloggers to celebrate all things blueberries. I’ve already shared this blueberry cardamom crisp and these blueberry goat cheese ice cream bars. My last contribution is this blueberry skillet cookie!

This is the last day, so check out what we’re all sharing today at the end of this post. And be sure to check out the hashtag #blueberryweek on social to see what we’ve been sharing all week.

Blueberry Skillet Cookie

As I mentioned, I’ve been making a lot of sweet treats lately – and I’ve been trying to keep things simple with 10 ingredients or less. 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 grain-free and gluten-free, and with a whole cup of fresh blueberries in it, this cookie is bursting with summer berry flavour.

What do you need to make blueberry skillet cookie?

• Blueberries
• Almond flour
• Coconut sugar
• Coconut oil
• Almond butter
• Egg
• Vanilla extract
• Baking soda
• Salt
• Evoo

How do you make this almond flour skillet cookie?

This is a one bowl situation, so you really just mix everything together in one bowl, spread it out into a cast iron skillet and bake. But let’s break it down a little further.

In a large mixing bowl, add the sugar, coconut oil and almond butter, and beat until combined. The mixture will be gritty. Next, add the egg and vanilla and mix until blended. Add in the almond flour, baking soda and salt, and beat on low until a sticky dough forms. Spread out into a greased skillet, top with blueberries and bake for 25 minutes, or until the edges are browned and crispy. Remove from oven and let rest for about 15 minutes to let the cookie firm up before cutting and serving.

Some tips for making a blueberry skillet cookie:

• I use a generous amount of oil to grease the skillet (about a tablespoon) to ensure the cookie doesn’t stick on. Be sure to spread the oil around the sides of the skillet too.

• 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 crust that is crispy and chewy.

• It’s difficult to spread the dough out in the skillet with blueberries in the mix. So I wait and add the blueberries to the top of the dough after it’s spread out in the skillet. Then, I firmly press them into the dough. Try not to be too firm or you might burst the berries.

• I find fresh blueberries work best in this skillet, 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 may be too mushy to press into the dough.

• This skillet cookie is best served warm with ice cream or coconut whip. I use non-dairy ice cream, but if you don’t need this dessert to be dairy-free, dairy ice cream or frozen yogurt work too.

How do you store blueberry skillet cookie?

While this cookie is best served fresh out of the oven, if you have any left (that isn’t smothered in ice cream!), place it in an airtight container and store it in the fridge. You can then enjoy it cold, or re-heat it in the microwave. It gets extra chewy in the fridge, so I often enjoy leftovers cold. But if that’s not your thing, pop it in the microwave for a few seconds and enjoy it warm with some ice cream. Leftovers will last in the fridge for 3-4 days.

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

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Blueberry Skillet Cookie (Grain-Free)

★★★★★

5 from 12 reviews

Blueberry Skillet Cookie is grain-free and dairy-free, with thick, crispy edges and a chewy texture. It’s also made in one bowl and requires just 10 ingredients!

• Author: Leanne
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: Serves 8-10 1x
• Category: Dessert
• Method: Bake
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 tablespoon extra virgin olive oil
• 3/4 cup coconut sugar
• 3 tablespoons coconut oil, virgin, cold-pressed
• 3 tablespoons natural almond butter
• 1 large egg
• 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 olive 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. Next, add the egg and vanilla and beat until blended. Add in the almond flour, baking soda and salt, and beat on low-speed until a sticky dough forms.
3. 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). This ensures you get a thick crust that is crispy and chewy. Press the blueberries into the top of the dough.
4. Bake for 23-25 minutes, or until the edges are browned and crispy. The middle may still be a little soft, but that’s okay. Remove from oven and let rest for about 15 minutes to let the cookie firm up before cutting and serving.

Notes

1. It’s difficult to spread the dough out in the skillet with blueberries in the mix. So I wait and add the blueberries to the top of the dough after it’s spread out in the skillet. Then, I firmly press them into the dough. Try not to be too firm or you might burst the berries.
2. Fresh blueberries work best in this skillet cookie, 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 blueberries are not too soft, as they may be too mushy to press into the dough.
3. I usually serve this skillet cookie with non-dairy vanilla ice cream or coconut whip. If you don’t need this dessert to be dairy-free, dairy ice cream or frozen yogurt work too.
4. This recipe is adapted from Well Plated’s recipe for Almond Flour Cookies.

Keywords: skillet cookie, almond flour cookie

Thanks to Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting Blueberry Week. More than 20 bloggers are sharing a variety of blueberry recipes from breakfast to dessert. Follow #BlueberryWeek on social so you don’t miss any of the recipes!

Blueberry Week Recipes

Breakfast

• Blueberry Sourdough Coffee Cake by A Day in the Life on the Farm

Drinks

• Blueberry Lemonade by Caroline’s Cooking
• Blueberry, Honey, and Goat Cheese Naan Pizza by Cheese Curd In Paradise
• Blueberry Peach Smoothie by Family Around the Table
• Blueberry Mojito by Food Above Gold

Dinner

• Blueberry Pomegranate Cucumber Salad by Palatable Pastime

Dessert

• Blueberry Skillet Cookie by Crumb Top Baking
• Blueberry Cheesecake Bars by Cookaholic Wife
• Blueberry Pie Fudge by Hezzi-D’s Books and Cooks
• Blueberry Buckle by Savory Moments
• No-Bake Blueberry Lemon Cheesecake Tart by Sweet Beginnings
• Roasted Blueberry Ice Cream by Daily Dish Recipes
• Vegan Blueberry Coconut Pie by The Baking Fairy
• Blueberry Lemon Curd Dessert Egg Rolls by The Freshman Cook