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!
Ingredients to make a Chocolate Chip Skillet Cookie with Pecans:
- 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 this Skillet Cookie Recipe:
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 this giant chocolate chip 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 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.
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.
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 pecan skillet cookie, I would love to hear what you think in the comments below!
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Pecan Chocolate Chip Skillet Cookie (Grain-Free, Dairy-Free)
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Total Time: 34 minutes
- Yield: Serves 10-12
- Category: Dessert
- Method: Bake
- Cuisine: Dairy-Free
Description
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!
Ingredients
- 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
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.
Can’t wait to try this. I’m always looking for great grain-free recipes.
Thanks Julia!
I love seeing a dessert like this, just put it on the table and have everyone dig in!
Right?! So fun and easier for clean up!
My favorite Fall flavor is cinnamon.
That’s a good one for sure!
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!
Thanks Justine! I’m glad you like that they are dairy and grain free!
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!
Thanks Colleen! Let me know what you think if you try pecan butter!
How delicious is this cookie? I just want to dive right in! I think pecans are probably my favourite nut, then almonds.
Thanks Bernice! Love pecans too!
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!!
Haha! Thanks Katherine! How about a big slice after dinner!? 😉
Pecan butter does sound intriguing, I will look for it! As to the skillet cookie- mmm. Pass me the whole skillet:) Beautiful pictures too!
Thanks Milena! Hope you get to try the pecan butter!
This skillet cookie looks amazing!! I bet the pecan flavor shines through; perfect for fall!!
Thanks Tasia!
I love a skillet cookies and especially ones that combine chocolate and pecans 🙂 Looks perfect and especially with the scoops of ice cream!
Ice cream is a must! Thanks Jennifer!
I think skillet cookies are so much fun to serve up. Guests are always impressed.
I think so too!
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!
Thanks so much Kim!:) Yes, pumpkin also screams fall to me too!
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!
Thanks Haylie! It’s difficult to put the fork down with this one!
How much would I love to have this in front of me right now? SO MUCH! It looks delicious, Leanne!
Thanks Kelsie!
Skillet Cookie….Two of my favorite words! This looks incredible, my friend! We’ll be trying!!
Thanks Annie!
This skillet cookie looks amazing! I love that it’s done in the cast iron pan. Looks so decadent, a must try for sure.
Cast iron adds a delicious, crispy crust! Thanks Terry!
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!
Thanks so much Dawn!
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!
Haha! Thanks Mary Ann! Hope you can find the pecan butter!