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Overhead view of chocolate chip skillet cookie on a white surface.

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 18 reviews
  • Author: Leanne
  • Prep Time: 10 minutes
  • Cook Time: 24 minutes
  • Total Time: 34 minutes
  • Yield: Serves 10-12
  • Category: Dessert
  • Method: Bake
  • Cuisine: 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!


  • 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


  1. Pre-heat oven to 375F and grease the bottom and sides of a 10-inch cast iron skillet with olive oil.
  2. In a large bowl, add the coconut sugar, nut butter and coconut oil, and using an electric mixer, beat until a crumbly mixture forms.
  3. Beat in the vanilla, and then one egg at a time, until the mixture is smooth.
  4. 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.
  5. 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.
  6. 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.


  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.