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)
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
- 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
- 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.
Want to save this recipe for later?
Enter your email address and I'll send it straight to your inbox. You'll also receive new recipes from me regularly!
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!
Julia Kirk says
Can't wait to try this. I'm always looking for great grain-free recipes.
Leanne says
Thanks Julia!
Matt - Total Feasts says
I love seeing a dessert like this, just put it on the table and have everyone dig in!
Leanne says
Right?! So fun and easier for clean up!
Amy Tong says
My favorite Fall flavor is cinnamon.
Leanne says
That's a good one for sure!
JustineCelina says
Leanne, this looks absolutely delish! I love that your treats are dairy and grain free too. Absolutely beautiful, detailed post -- and a wonderful giveaway. Best of luck to everyone entering!
Leanne says
Thanks Justine! I'm glad you like that they are dairy and grain free!
Colleen says
What a gorgeous dessert! I haven't tried pecan butter, but now plan to asap. Love everything about this, especially that it's also gluten free. Can't wait to try!
Leanne says
Thanks Colleen! Let me know what you think if you try pecan butter!
Bernice Hill says
How delicious is this cookie? I just want to dive right in! I think pecans are probably my favourite nut, then almonds.
Leanne says
Thanks Bernice! Love pecans too!
Katherine | Love In My Oven says
I wish I could eat a big piece of this for dinner tonight!! That pecan butter sounds amazing. I'm already a fan! So yummy my friend!!
Leanne says
Haha! Thanks Katherine! How about a big slice after dinner!? 😉
Milena says
Pecan butter does sound intriguing, I will look for it! As to the skillet cookie- mmm. Pass me the whole skillet:) Beautiful pictures too!
Leanne says
Thanks Milena! Hope you get to try the pecan butter!
Tasia ~ TwoSugarBugs says
This skillet cookie looks amazing!! I bet the pecan flavor shines through; perfect for fall!!
Leanne says
Thanks Tasia!
Jennifer @ Seasons and Suppers says
I love a skillet cookies and especially ones that combine chocolate and pecans 🙂 Looks perfect and especially with the scoops of ice cream!
Leanne says
Ice cream is a must! Thanks Jennifer!
Wendy Klik says
I think skillet cookies are so much fun to serve up. Guests are always impressed.
Leanne says
I think so too!
Kim Copithorne (Prairie Winds Life) says
Honestly my friend you did it again! This skillet sounds amazing and pecans and chocolate together just scream Fall to me! Oh maybe add some pumpkin to it too yum!
Leanne says
Thanks so much Kim!:) Yes, pumpkin also screams fall to me too!
Haylie / Our Balanced Bowl says
Leanne, you always make the most decadent "healthier" dessert options...this one looks AMAZING!!! You give me a big scoop of vanilla ice cream, pretty sure I could eat all of this myself LOL!
Leanne says
Thanks Haylie! It's difficult to put the fork down with this one!
Kelsie | the itsy-bitsy kitchen says
How much would I love to have this in front of me right now? SO MUCH! It looks delicious, Leanne!
Leanne says
Thanks Kelsie!
annie@ciaochowbambina says
Skillet Cookie....Two of my favorite words! This looks incredible, my friend! We'll be trying!!
Leanne says
Thanks Annie!
Terry says
This skillet cookie looks amazing! I love that it’s done in the cast iron pan. Looks so decadent, a must try for sure.
Leanne says
Cast iron adds a delicious, crispy crust! Thanks Terry!
Dawn - Girl Heart Food says
Such a fun giveaway, perfect for the upcoming holiday season! I do love a good skillet cookie, especially one that is loaded with pecans, like this one! What a delicious date night dessert to share with some vino 🙂 Happy Monday, Leanne!
Leanne says
Thanks so much Dawn!
Mary Ann | The Beach House Kitchen says
I NEED to get my hands on that pecan butter Leanne! I'm swooning over this skillet! It's 8am here and I want a slice of that right now! Delicious work!
Leanne says
Haha! Thanks Mary Ann! Hope you can find the pecan butter!