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!
- 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
- 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 1/2 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.
- 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.
- 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