Pecan Chocolate Chip Skillet Cookie (Grain-Free, Dairy-Free)

Pecan Chocolate Chip Skillet Cookie is soft and chewy with crispy edges and studded with pecans and dark chocolate chips. This easy skillet cookie is also grain-free and dairy-free!

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Ingredients

• Coconut sugar
• Pecan butter (or almond butter)
• Coconut oil
• Vanilla extract
• Eggs
• Almond flour
• Coconut flour
• Baking soda and salt
• Pecan pieces
• Dairy-free dark chocolate chips

How to make a pecan chocolate chip skillet cookie

All you need is one bowl, an electric mixer (stand or handheld) and, of course, a cast iron skillet.

• In a large bowl, add your coconut sugar, coconut oil and nut butter, and beat with a mixer until a crumbly texture forms.

• Next, add in your vanilla and eggs (one at time), and beat until smooth.

• Add in your dry ingredients - almond flour, coconut flour, baking soda and salt - and beat until well incorporated and a thick dough forms.
• Fold in your pecans and chocolate chips.
• Spread the dough out into a greased 10-inch skillet and bake at 375F for 20-24 minutes, or until the cookie starts to brown and the edges pull away from the sides of the skillet.

How to serve

In my opinion, skillet cookies are best served warm with a few scoops of dairy or non-dairy ice cream. You can serve it in individual bowls, or pass everyone a spoon and just dig in (but be careful as the cast iron skillet will be hot!)

You can also wait for the skillet cookie to cool, and then cut it into pieces and store in an airtight container on the counter. The cookie pieces will be extra chewy the next day.

How do you store and reheat a cast iron skillet cookie?

Any leftover skillet cookie is best removed from the skillet and stored in an airtight container at room temperature and enjoyed within a few days. You can also freeze the leftover pieces just as you would any chocolate chip cookie.

To re-heat, just place the desired amount in a microwave safe dish and microwave until warm (usually just 30-45 seconds). I wouldn't recommend re-heating it in the oven as it will brown up too much and dry out.

Recipe tips and substitutions

• It's important that all of your ingredients are at room temperature. If they are cold, the coconut oil will start to harden as you mix together the ingredients. You may also want to soften your coconut oil and nut butter in the microwave if they are too solid.
• If you can't find pecan butter, try another type of nut butter. I've made this skillet cookie with almond butter and had similar results. Just make sure your nut butter is natural (just nuts and sometimes salt).
• If the nut butter you're using is unsalted, you may wish to add another dash of salt to the skillet cookie mixture.
• For a softer cookie with less crispy edges, bake the skillet cookie at the lower end of the suggested baking time. If you prefer your skillet cookie a little firmer with crispier edges, bake it at the higher end of the suggested baking time. Just keep in mind that the cookie will continue to firm up in the skillet after it's removed from the oven.
• If you don't have a cast iron skillet, I've also made this cookie in a 10-inch pie dish and it worked out well. One of my Instagram readers also made this blueberry skillet cookie in a pie dish and was pleased with the result.

If you make this recipe, I'd love to hear what you think in the comments below!

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📖 Recipe

Pecan Chocolate Chip Skillet Cookie (Grain-Free, Dairy-Free)

Pecan Chocolate Chip Skillet Cookie is soft and chewy, with crispy edges and studded with pecans and dark chocolate chips. It's also grain-free and dairy-free!

5 from 18 votes

Print Pin

Prep Time: 10 minutes minutes

Cook Time: 24 minutes minutes

Total Time: 34 minutes minutes

Servings: 10 servings

Author: Leanne

Ingredients

• ▢ ¾ cup coconut sugar
• ▢ ¼ cup natural pecan butter, or almond butter, salted, room temperature
• ▢ ¼ cup virgin cold-pressed coconut oil, softened
• ▢ 1 teaspoon vanilla extract
• ▢ 2 large eggs, room temperature
• ▢ 2 cups almond flour
• ▢ ¼ cup coconut flour
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon kosher salt
• ▢ ¾ cup raw pecan pieces
• ▢ ¾ cup dairy-free dark chocolate chips

Optional topping:

• ▢ dairy or non-dairy ice cream

Instructions

Cook ModePrevent your screen from going dark

• Pre-heat oven to 375F and grease the bottom and sides of a 10-inch cast iron skillet with olive oil.
• In a large bowl, add the coconut sugar, nut butter and coconut oil, and using an electric mixer, beat until a crumbly mixture forms.
• Beat in the vanilla, and then one egg at a time, until the mixture is smooth.
• Add in the flours (sift if lumpy), baking soda and salt and beat until a thick dough forms. Fold in the pecans and chocolate chips.
• Using a spatula or your fingers, spread the dough out into the prepared skillet and bake for 20-24 minutes, or until the cookie starts to brown and the edges pull away from the sides of the skillet.
• Remove from oven and let cool for a few minutes. Serve warm with ice cream. Or let it cool completely, cut into pieces and store in an airtight container at room temperature.

Notes

1. It's important that all of your ingredients are at room temperature. If they are cold, the coconut oil will start to harden as you mix together the ingredients. You may also want to soften (not melt) your coconut oil and nut butter in the microwave if they are too solid.
2. If you can't find pecan butter, you can use another type of nut butter, such as almond butter. Just make sure your nut butter is natural (just nuts and salt).
3. If the nut butter you're using is unsalted, you may wish to add another dash of salt to the skillet cookie mixture.
4. For a softer cookie with less crispy edges, bake the skillet cookie at the lower end of the suggested baking time. For a firmer cookie with crispier edges, bake it at the higher end of the suggested baking time. Just keep in mind that the cookie will continue to firm up in the skillet as it cools.
5. If you don't have a cast iron skillet, you can also use a 10-inch pie dish or tart pan.

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Nutrition Facts per Serving

Calories: 408kcal | Carbohydrates: 28g | Protein: 10g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.004g | Cholesterol: 37mg | Sodium: 274mg | Potassium: 96mg | Fiber: 6g | Sugar: 16g | Vitamin A: 59IU | Vitamin C: 0.1mg | Calcium: 99mg | Iron: 3mg

Disclaimer

Nutrition information is an estimate only and will vary depending on the substitutions made and the brands used.

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