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!
*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.
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Table of Contents
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 flavor.
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.
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.
- 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.
Frequently asked questions
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.
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.
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.
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.
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.
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!
More blueberry dessert recipes
- Blueberry Crisp without Oats
- Blueberry Oatmeal Muffins
- Blueberry Cake with Lemon and Ricotta
- Blueberry Goat Cheese Ice Cream Bars
- Blueberry Lemon Cookies
If you make this recipe, I'd love to hear what you think in the comments below!
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📖 Recipe
Blueberry Skillet Cookie (Gluten-Free)
Ingredients
- 1 tablespoon extra virgin olive oil
- ¾ 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
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup fresh blueberries
Instructions
- Pre-heat oven to 375F and grease the bottom and sides of a 10-inch cast iron skillet with the tablespoon of oil.
- 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.
- Beat in the egg and vanilla.
- Add in the almond flour, baking soda and salt, and beat on low-speed until a sticky dough forms.
- Spread the dough out into the prepared skillet, making sure to press the dough up and around the sides of the skillet (about ½ inch).
- Gently press the blueberries into the top of the dough.
- 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
- 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.
- 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.
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Nutrition Facts per Serving
Disclaimer
Nutrition information is an estimate only and will vary depending on the substitutions made and the brands used.
Did you make this recipe or have any questions?
I love reading your comments and addressing your questions, so please leave your comments and ratings or questions below!
marcie says
Skillet cookies are the best cookies -- I love those crispy edges! Almond flour and blueberries are a match made in heaven too!
Leanne says
The crispy edges really are the best! Thanks Marcie!
Mary Ann | The Beach House Kitchen says
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!
Leanne says
Thanks for pinning Mary Ann and hope you get a chance to make it soon!
Monica says
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! 🙂
Leanne says
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! 😉
Valentina | The Baking Fairy says
What a fabulous skillet cookie! This looks so good and vanilla ice cream on top is the perfect accompaniment!
Leanne says
Thanks Valentina! The vanilla ice cream is a must!
Jeff the Chef says
Wow, that cookie looks so good, and I love blueberries.
Leanne says
Thanks Jeff!
Kelsie | the itsy-bitsy kitchen says
I've been eyeing this beauty on social media and I can't get enough. I'm so trying it ASAP! Love that it's grain-free too!
Leanne says
Thanks Kelsie! You're so sweet to say that! I hope you like it as much as I do!
heather (delicious not gorgeous) says
yum, love all the blueberries in this cookie! definitely have a bag of almond flour hogging up my freezer, so it'd be put to good use in a massive skillet cookie (:
Leanne says
Thanks Heather! It's a great way to use up some almond flour! Sounds like it was meant to be! 😉
Cheese Curd In Paradise says
I bet the almond flour with the blueberry tastes fantastic. I love that you use coconut sugar too. I would love to have this for dessert!
Leanne says
Thank you! It definitely makes a quick and easy dessert!
Judy says
I’m with you on the extra chewy cold leftovers!! Great recipe!
Leanne says
Thanks Judy!
Jennifer @ Seasons and Suppers says
I love skillet cookies and loving the addition of fresh blueberries to this one 🙂 Everything cooked in a skillet tastes better, imo!
Leanne says
I totally agree! Love cooking and baking in my skillets! Thanks Jennifer!
Hezzi-D says
I have several grain free dairy free friends and this sounds perfect for them!
Leanne says
Thanks Heather!
Teri@The Freshman Cook says
So yummy looking! This has major "comfort food" possibilities for me!!!
Leanne says
Glad you think so! Thanks Teri!
Katherine | Love In My Oven says
I love that this is grain-free! I've been enjoying all of the blueberry creations this week! Skillet cookies are so yummy - but everything tastes better in a skillet, right!?
Happy weekend to you, Leanne!
Leanne says
Thanks Katherine! Agreed! Love baking and cooking in my cast iron skillets!
Jaida ~ Sweet Beginnings says
A skillet cookie sounds amazing, and with blueberries?!?! YUM!
Leanne says
Thanks Jaida!
Heidi | The Frugal Girls says
This is just gorgeous, Leanne! I definitely need one of these skillet cookies in my life!
Leanne says
Thanks Heidi!
Amy (Savory Moments) says
Oh I love skillet cookies! This one looks so good and very creative!
Leanne says
Thanks Amy!
Haylie / Our Balanced Bowl says
Leanne, I'm pretty sure I could eat that entire skillet by myself! LOL! So yummy! I love the fresh blueberry flavor and of course you must have whipped cream or ice cream in the middle! Great recipe as always - I've really enjoyed seeing all of your blueberry contributions!!
Leanne says
Thanks Haylie! Glad you liked all the blueberry recipes! And glad I'm not alone in being able to polish off this skillet cookie! 😉
Wendy Klik says
Skillet cookies are so much fun and so welcome at the dessert table.
Leanne says
I think so too! Thanks Wendy!