Paleo Coconut Chocolate Chip Skillet Cookie

by Kate on February 10, 2017

Paleo Coconut Chocolate Chip Skillet Cookie -

Holy cow, how time flies! I’ve been neglecting you big time. I can’t believe it’s been a month since I last shared some deliciousness with you but today I’m back to hopefully make up for it a little bit. Because chocolate makes everything better right?

Like maybe a warm, freshly baked batch of chocolate chip cookies? How can anyone stay mad when they’re faced with a homemade batch of cookies? Okay, let me sweeten the pot a bit. How about a giant chocolate chip cookie?

Paleo Coconut Chocolate Chip Skillet Cookie -

One ooey, gooey, warm giant chocolate chip cookie that you just dig into with a spoon. Yes!! Now I’ve got your attention. This Paleo Coconut Chocolate Chip Skillet Cookie comes out of the oven warm and melty. Top with a big ol’ scoop of vanilla ice cream if you’d like, grab a spoon and dive right in!

Paleo Coconut Chocolate Chip Skillet Cookie -


And there’s just one more thing, today I’m giving away a copy of Cast Iron Paleo: 101 One-Pan Recipes For Quick and Delicious Meals!

Or in this case, even quick and delicious desserts! Dishes like Roasted Chicken with Sumac, Walnuts and Garlic, Maple Almond Pork Chops, Bacon-Wrapped Filet Mignon with Vegetables and more! You’ll never get bored and these recipes are healthy too.  Just use the Rafflecopter form below to enter for your chance to win!

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Paleo Coconut Chocolate Chip Skillet Cookie

Paleo Coconut Chocolate Chip Skillet Cookie

Warm, chocolatey skillet cookie that's Paleo friendly!


  • 1/3 cup plus 1 tablespoon solid unrefined coconut oil
  • 1/2 cup coconut sugar
  • 2 eggs
  • 1 tablespoon pure vanilla extract
  • 2 cups finely ground almond flour
  • 1/4 cup tapioca starch
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 cup Paleo friendly dark chocolate chunks


  1. Preheat oven to 350 degrees. Coat a 9-inch cast iron skillet with 1 tablespoon coconut oil.
  2. Combine the remaining coconut oil and sugar with a mixer. Add eggs and vanilla, blend again.
  3. Add almond flour, tapioca starch, baking soda and sea salt. Blend just until combined.
  4. Fold in the chocolate chunks then spread the batter in an even layer into prepared skillet. Baking uncovered in preheated oven for 15-18 minutes, until the edges are browned and center is just set.
  5. Serve warm fresh from the oven or allow to rest 30 minutes before slicing.


Recipe adapted from Cast Iron Paleo by Pamela Ellgen

{ 2 comments… read them below or add one }

Carly Williams February 11, 2017 at 7:32 am

My favorite recipe is spaghetti squash “spaghetti”!


Barbara K February 14, 2017 at 5:55 pm

I like Roasted Chicken. So good.


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