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!
This recipe is sponsored by Millican Pecan Company and the giveaway included in this post is sponsored by Millican Pecan Company and Door County Coffee and Tea Company. All opinions are my own. Thanks for supporting the brands that make Crumb Top Baking possible.
Fall Recipes + a Giveaway
Welcome to #FallFlavors hosted by Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures. From September 30 – October 5, you’ll be treated to over 100 fall inspired recipes from 24 food bloggers. So if you’re looking for your fix of all things squash, apples, pears, pecans and so on, be sure to check out the list of recipes at the end of this post and drop back for more recipes during the week.
As a part of the festivities, we’re also running a giveaway featuring prizes from Door County Coffee and Tea Company and Millican Pecan Company. All the details on what’s included and how to enter are at the very end of this post. Don’t forget to check it out and enter!
Now, on to this scrumptious Pecan Chocolate Chip Skillet Cookie……
What ingredients do you need to make this Pecan Chocolate Chip Skillet Cookie?
- Coconut sugar
- Pecan butter (or almond butter)
- Coconut oil
- Vanilla extract
- Almond flour
- Coconut flour
- Baking soda and salt
- Pecan pieces
- Dairy-free dark chocolate chips
How do you make this Gluten-Free 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 do you serve this easy skillet cookie?
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 a 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.
Can you re-heat a skillet cookie?
To re-heat the skillet cookie, 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.
Double dose of pecans in one skillet cookie!
Thanks to Millican Pecan Company this gluten-free skillet cookie has a double dose of pecans. They not only sent me a few bags of their fresh and delicious pecans, but also a jar of their creamy pecan butter. I had never tried pecan butter so I was excited to experience the taste and texture. It has a thick and creamy texture, and a distinct pecan taste. There are no additives, and it’s made with just pecans and a little bit of salt, so it was the perfect addition to this skillet cookie.
How do you store pecans?
As a side note, if you’re like me, and always have a stash of pecans in your house, here are some tips from Millican for storing them:
- Pecans should be treated as produce and not stored in your cupboard. They will lose their freshness and go rancid quickly.
- Instead, store pecans in a well-sealed bag in the coolest part of your refrigerator, and they should maintain their freshness for about six months.
- If you’d like them to last longer, store them in the freezer. According to Millican, they will last for about a year in the freezer if they are sealed properly.
Some tips and substitutions for making this Pecan Chocolate Chip Skillet Cookie:
- 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.
Pin this Pecan Chocolate Chip Skillet Cookie to make for dessert!
If you make this Pecan Chocolate Chip Skillet Cookie, I would love to hear what you think in the comments below!Print
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!
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Total Time: 34 minutes
- Yield: Serves 10-12 1x
- Category: Dessert
- Method: Bake
- Cuisine: Dairy-Free
- 3/4 cup coconut sugar
- 1/4 cup natural pecan butter (or almond butter), salted, room temperature
- 1/4 cup virgin, cold-pressed coconut oil, softened
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 2 cups almond flour, room temperature
- 1/4 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup raw pecan pieces
- 3/4 cup dairy-free dark chocolate chips
- Optional topping:
- dairy or non-dairy ice cream
- 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.
- 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.
- 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).
- 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. 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.
- If you don’t have a cast iron skillet, you can also use a 10-inch pie dish or tart pan.
Keywords: easy skillet cookie, gluten-free cookie
Here are Monday’s Fall Treats:
Cinnamon Glazed Donut French Toast by Daily Dish Recipes
Cranberry Pecan Coffee Cake by Family Around the Table
Ginger Pear Muffins by Jolene’s Recipe Journal
Healthy Chocolate Pumpkin Waffles by Tip Garden
Spiced Coffee Toffee Bread by Cheese Curd In Paradise
Baked Stuffed Acorn Squash with Sausage and Apples by Simple and Savory
Door County Maple Coffee-Crusted Steak by Culinary Adventures with Camilla
Fig and Brie Grilled Cheese by The Redhead Baker
Java Beef Flatbread Pizza by Cindy’s Recipes and Writings
Pecan Crusted Chicken Cutlets with Pears by A Day in the Life on the Farm
Tuna Pot Pie by Palatable Pastime
Vegan Chili by Red Cottage Chronicles
Pecan Chocolate Chip Skillet Cookie by Crumb Top Baking
Apple Cheesecake Streusel Bars by Love and Confections
Caramel Apple Cookie Cups by Sweet Beginnings
Caramel Pecan Cookie Sticks by The Freshman Cook
Chocolate Cappuccino Biscotti with Pecans by Blogghetti
Cinnamon Maple Pecan Cookies by Hezzi-D’s Books and Cooks
Coffee Granita by Karen’s Kitchen Stories
Irish Apple Cake by A Kitchen Hoor’s Adventures
Pecan Pie Bars by Books n’ Cooks
Pumpkin Bundts with Brown Butter Glaze and Candied Pecans by Our Good Life
Vegan Coffee Layer Cake by The Baking Fairy
Enter to Win the Giveaway
Two (2) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #FallFlavors bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Open to US Residents only. Must be 18 years of age or older to enter the giveaway. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors posts or entry. Thank you to our sponsors Millican Pecan and Door County Coffee and Tea for providing prizes. Please read Crumb Top Baking’s giveaway policy for additional information.
Prize 1 – Door County Coffee and Tea Company
Founded in 1993 in Door County, WI, Door County Coffee and Tea Company is a small family owned business. Roasting a variety of flavors for 26 years, one winner will receive three full pot bags of all of their fall flavors. 21 bags in all! Their mission through the years has been to produce high quality, best-tasting coffee using only Specialty Class 1 Arabica coffee beans. Combine that with superior roasting technology and you get a wonderfully even and perfect roast every time and that means the perfect pot of coffee. A $40 value.
Prize 2 – Millican Pecan Tower of Treats Gift Tins
Originally founded as the West Texas Pecan Nursery in the late 1800’s, Millican Pecan is now in 5th generation ownership. Located in San Saba, TX, the family continues the tradition of pecan farming while also branching the business into the online world. The family also enjoys educating people about pecans. One winner will receive The Tower of Treats Gift Tins. The tower includes 3 decorative gift tins stacked on top of each other. The bottom tin includes our 2 lb. Chocolate Pecan Sampler, the middle tin is our Flavored Pecan Sampler and the top tin is a 8 oz. tin of Milk Chocolate Caramillicans (similar to Turtles). An $80 value.