Skillet Chocolate Chip Cookies – Low Carb and Gluten-Free


Low carb chocolate chip cookie dough baked in a skillet for one amazingly gooey dessert. Gluten, grain and sugar free!

Low Carb Skillet Chocolate Chip Cookie

I often feel very lucky to be a food blogger with a very specific niche, because I have to deal with far less one-upmanship than conventional food bloggers. I don’t have to worry about out-doing my fellow bloggers and taking my recipes beyond the beyond. It’s enough for me to take simpler ideas and execute them well, as people on a low carb diet are usually just glad to have their old favourites recreated in a form that meets their dietary needs. I don’t have to stuff a cookie inside a cookie or make donuts out of croissants  to make a name for myself. Just take a look around Pinterest and you’ll know of what I speak. The need to dream up ever more elaborate creations must be exhausting at times. It makes my life considerably easier not to have to stuff a cookie inside a brownie inside a cake and top it all off with cookie-brownie dough frosting. A really good low carb chocolate chip cookie is an achievement in itself. Because there is nothing better in the world than a really good chocolate chip cookie right out of the oven.

Low Carb Gluten-Free Skillet Chocolate Chip Cookie Recipe

That is not to say that I don’t get plenty of inspiration from my fellow bloggers, most of whom are enormously talented. And  that’s not to say that I don’t sometimes look at my own recipes and wonder how I can take them to the next level. Often these two things come together. I see a conventional recipe from a blogger friend and wonder if I can achieve that very thing with low carb, gluten-free ingredients. I have Pinterest boards devoted to these gorgeous and delicious recipes that I am itching to make over. You just won’t find me stuffing one of them with another; I want to enjoy them each individually.

The idea of baking cookies and brownies in a skillet is one that appealed to me from the get-go. I’ve admired many such a creation, because they have a gooey-ness that just calls to me. It says “grab a spoon and a friend or two and plonk yourself down, you’re going to be here a while”. After I made my low carb chocolate chip cookies, I began to wonder if that dough might make a good skillet cookie. The question is, why didn’t I try it earlier? Well, you could bake such a thing in any old skillet, but it sure looks extra purdy in a cast iron skillet. And the only cast iron skillet I owned was a very large, very heavy 12-inch pan that seemed like it might be a little too big. So I hit TJ Maxx, where I’d seen a few smaller skillets on sale. What I really wanted was to get several small skillets, 5 or 6 inches in diameter, to make two cookies. But I had to settle for a single 10-inch skillet…which turned out to be just perfect.

Paleo Friendly Skillet Chocolate Chip Cookie Recipe

As for the cookie dough itself, I did shake things up a bit and use half butter and half extra virgin coconut oil, to get a really tender, really gooey consistency. I also used baking soda instead of baking powder, as I’ve read it helps cookies brown a little better. And instead of making my own sugar-free chocolate chips, I picked up a package of Lily’s chocolate chips. They are sweetened only with erythritol and stevia and thus far are the best commercial sugar-free chips I can find. I bought mine at Whole Foods but you can also purchase them on They are pricy but great in a pinch when I don’t have time to make my own. But a chopped up dark chocolate bar or a handful of my chips would also do well in this recipe.

This may not be a fancy, over-the-top dessert but trust me, it’s exactly what you want. It’s a big warm chocolate chip cookie straight out of the oven that you eat with a spoon. You don’t need to stuff this with anything else!

Low Carb Skillet Chocolate Chip Cookies

Skillet Chocolate Chip Cookies – Low Carb and Gluten-Free

Yield: 1 large cookie, 10 servings

Low carb chocolate chip cookie dough baked in a skillet for one amazing gooey dessert. Gluten and sugar free!


  • 1 ¼ cups almond flour
  • 3/4 cups finely shredded, unsweetened coconut
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup butter, softened
  • 1/4 cup Kelapo coconut oil
  • 1/2 cup Swerve Sweetener
  • 2 tsp molasses (optional)
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 3 ounces Homemade Sugar-Free Chocolate Chips OR other sugar-free chocolate chips OR chopped 85% or higher cacao chocolate


  1. Preheat the oven to 325F and lightly grease a 10-inch oven-proof skillet (does not need to be cast-iron).
  2. In a medium bowl, whisk together the almond flour, coconut, baking soda and salt.
  3. In a large bowl, beat butter and coconut oil together until well combined. Beat in sweetener and molasses, if using.
  4. Beat in egg and vanilla extract. Beat in almond flour mixture until well combined, then stir in chocolate chips or chopped chocolate.
  5. Spread dough in prepared skillet and bake 20 to 25 minutes, until light golden brown. Cookie will be very soft and puffed when removed from oven (it won't seem cooked through).
  6. Let cool at least 15 minutes before serving. When warm, it will not come out in proper pieces so you will need scoop it out to serve onto plates. It will continue to firm up as it cools so if you want to serve it in pieces, let it cool completely before cutting. I recommend it warm for extra gooey-ness!


Serves 10. Each serving has 8 g of carbs and 3 g of fiber. Total NET CARBS = 5 g.

234 Calories; 22g Fat (79.9% calories from fat); 4g Protein; 8g Carbohydrate; 3g Dietary Fiber; 34mg Cholesterol; 118mg Sodium.

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    • Carolyn says

      How big is it? If it’s an enameled dutch oven, it may not get as brown on the sides but I think as long as it’s not any bigger than 10 inches in diameter, it should work.

  1. Sarah G says

    Carolyn, your creations may not be “over the top” but bringing back the life of sweets we miss is worthy of an Olympic Food Blogger gold medal as far as I’m concerned.

    Cannot wait to make this!

    I can’t wait for the invention of a low carb, gluten free, airy, puffy glazed doughnut. Then, I’d pretty much miss nothing. I know that’s not possible with almond flour so I’m thrilled enough with the thicker doughnuts, like the gingerbread ones…delish!

  2. Alice B says

    Carolyn, is it better to combine the wet and dry ingredients by hand or mixer? It may not matter, but wanted to ask!

    Can’t wait to make this… Cast iron skillet at the ready!

    You are amazing!!

    Many thanks again!!!

    Alice B.

  3. Pamela says

    Carolyn, This looks so good! I’m definitely making this cookie and I totally agree with you and echo others. As a low carber I’m just so grateful to have someone like yourself who can create and transform regular recipes (especially the sweet treats) into delicious low carb food! Your food is not only tasty but it looks beautiful as well. When I use your recipes, unless I mention it, people rarely realize that it’s low carb. You’ve given me tons of inspiration. I’m now trying to learn how to make regular French macarons (they’re so pretty) and would love a recipe to make them low carb if you ever go that route. Meanwhile, I’ll just keep enjoying all the other luscious goodies you come up with. That’ll keep me satiated and happy. Thanks!

  4. Tammy Giza says

    I love the sound of all your recipes, but we have an allergy to almond flour and all your recipes call for it, can you give me a good exchange for flour….please! Thank you!

    • Carolyn says

      Not all of my recipes call for almond flour. I do have some based on coconut flour. Sadly, you won’t be able to make this kind of cookie with coconut flour and you can’t sub coconut in for almond very easily. Is it just almonds or is it all tree-nuts?

    • Cheryl says

      I’ve seen others speak of being able to use sunflower seed or pumpkin seed flour in place of almond flour, with good results. Might that be an option?

  5. says

    I can’t wait to try this! One question for you. As you know, I’m a recovering sugar addict :) I know you use Swerve Sweetener in a lot of your recipes. When I eventually start incorporating sweets back into my diet I’d like to stick with honey, maple syrup and medjool dates. If I want to try adapting your recipes should I just wing it or do you have any guidelines? I know nothing about Swerve but you make some gorgeous desserts with it!

    • Carolyn says

      Are you willing to use coconut sugar? Because I’ve made these as smaller cookies with coconut sugar. Otherwise, just wing it. If using honey, I’d add some coconut flour in to offset the liquid content.

  6. Jessica H. says

    Omg……those look so good!! They are going on my must try list!
    I just want to say thank you for all your wonderful recipes. You really have made it so much easier to transition to a low carb lifestyle, and I appreciate you!

  7. Linda Sue says

    I was just diagnosed with diabetes and in my search for low carb recipes I found your blog. I have purchased many low carb products but haven’t had the nerve to do anything with them. This skillet cookie will be my first attempt. Thanks for doing all the work so all we have to do is make it.

  8. CMack says

    In the oven now! Batter was delicious. Tried a bit of batter as cookies. Put the rest in a glass 8×8 pan since I didn’t have an oven-proof skillet. Anticipation!

  9. Moira Richardson says

    OMG my fiancé just made this for me as a Valentines’ Day treat and it is so so good! Thank you both for a delicious cookie recipe and for one that is simple enough for my guy to make for me ;c) He baked it in a glass pie pan and it turned out just fine. I sprinkled some chopped macadamia nuts on top (he doesn’t like them). So delicious — will be great with my next batch of low carb ice cream!

  10. Gretchen says

    I’ve lurked on your site for a long time, but this is the first time I’ve left a comment–this recipe was just so insanely good I had to thank you! The coconut gave it the perfect texture. My only problem is that I wanted to eat the entire pan by myself!!

  11. Tracy says

    Made this tonight. It was so good! Left out the coconut b/c of husband’s preference, but all the rest i left exactly the same. Served warm with whipped cream. Just lovely! Thanks for the recipe!

  12. Heidi says


    I just made it today and it is AMAZING!!! Thank you so much for a great recipe, I didn’t have unsalted butter, so I used salted butter and omitted any extra. Worked perfectly! My kids loved it, their Meema loved it and I loved it too. It tastes kind of like a Samoa GS Cookie if you have coconut with a lot of flavor, sssssooooo goooood.

  13. Sre says

    This was a fabulous tasting cookie! I was wondering how you calculated the carb content? By my calculation, the swerve alone contains 120 carbs with no fiber which would be 12 carbs per serving (without any other ingredients).

    • Carolyn says

      Erythritol has no affect on blood glucose, a fact which I have tested over and over on my self, being pre-diabetic. It remains unchanged in our bodies and excreted whole in our urine, and so it effectively has a glycemic index of 0. Like most low carbers, anything that doesn’t affect my blood glucose is not truly considered into the carb count. Much like fiber.

  14. says

    I loved this. I did a test run last night before I remake it Sunday for a dinner with the kids. I did only one substitution, I used Coconut Cream in place of the Coconut Oil. YUMMMMY! SLAM DUNK! I will definitely be doing this again! Thanks for the hard work you do… makes my life so much easier and positive.

  15. says

    Carolyn, this recipe is a keeper. Not only did I enjoy it as is, but I already have wheels turning for how I can use it as a base for other things. I got so excited about it I emailed the link to my sis-in-law, who also made it but used 2 tsp. of baking soda, oops. That doesn’t improve the recipe, let me tell you. I also posted my comments, recipe revision and multiple links to your recipe on my Word Blogger site. Take a look if you like. Keep the inspiration coming, it’s much appreciated and I actually do make the recipes, not just drool! Thanks much, Rachel.

  16. Amy says

    I made these Saturday night, and then had to make it again last night. It was awesome! My only issue is the serving size- 10? I could eat the whole thing by myself! :)

  17. Gretchen RS says

    Thanks for this recipe, Carolyn. I made this last night. Since I didn’t have a 10 inch skillet that is oven safe, I decided to use a 9×13 glass baking dish, and increased the recipe by 50 %, using 2 eggs. I also added 1/2 cup of chopped pecans. And baked it for 25 minutes. Nicely browned and delicious. It’s a bit crumbly and I am wondering if another egg would help. But over all, very good! A keeper.
    My Pinterest board has a lot of your recipes on it :)

  18. Mindy says

    Hi Carolyn, I’m probably going to drive you nuts with questions! Do you use Bob’s shredded coconut? I have a bag from the holidays that was an accidental purchase and I think I now have a good use for it! it doesn’t say fine but sure looks like it.Can any coconut oil be used? and do you melt it before mixing or just put it in its firm form?( I’m fairly new to cooking with it) also, what would be the difference in using or not using molasses? I think I’ve seen that option in other recipes. Thank you !

    • Carolyn says

      I don’t have Bob’s shredded coconut right now but I have used it and that’s fine. As long as it’s not big flakes, you’re good to go. I don’t melt the coconut oil, I just beat it with the butter and sweetener. And any coconut oil can be used but virgin coconut oil is best. Molasses helps give it a bit of brown sugar appearance and flavour but you can skip it if you want.

  19. luvchocolatecookies!! says

    This cookie is AMAZING! Half of my family dislikes anything coconut, but when they tasted this they LOVED it! I want to make this every night! Awesome recipe!! Thank-you sooo much!

  20. jlw says

    These cookies are AMAZING! I made mine in a pie plate, because our cast iron skillet has permanent cajun spices clinging to it! Also, after a couple of days, I froze the leftovers and these taste just like chocolate chip cookie dough if you eat them right out of the freezer! Yum. Thanks for this recipe!

  21. Rachel says

    I don’t even have to get on pinterest to know what you are talking about. There is a dessert contest every year at work around Christmas time, and one girl always wins first place in every category with her delicious AND beautiful desserts. I just come with delicious food. Last year your brownie cheesecake got me second place. I think this recipe is a great candidate for this year’s contest.

  22. Sara says

    SO GOOD!! This is actually one of the first low carb desserts I’ve ever made and it could easily go toe to to with its carb-laden brethren. It tastes just like an almond joy! I sweetened it with stevia since I don’t have Swerve and had more coconut flour than almond flour AND used all butter instead of coconut oil (which I also didn’t have) and it was still great. Thank you!

  23. Rachel says

    Delicious! Have made them twice now. 1st time in an 8 inch cast iron skillet- that came out a little too gooey-I should have cooked longer. 2nd time in a 9 inch pyrex baking dish. , and it was just the right amount of gooey. My only dislike is that these cookies destroy my self control and I eat half the pan in one night. Will have to make them again when I have an event to take them to so I am forced to share.

    • Carolyn says

      You should have seen when I made it for my birthday. I just put the whole pan in the middle of the table and my kids barely let me get a spoon into it!

  24. Sarah says

    This dish looks delish! Have you tried subbing nut butter or coconut butter for butter? I think I will try it :)!

  25. Olga says

    Hi Carolyn,

    Do you think this recipe would work in divided into two 8 inch iron skillets?? Or would I have to add more coconut and almond flour to prevent the cookies from being too thin? Thanks- Olga

    • Carolyn says

      Probably, but hazelnut flour is not typically as finely ground as almond flour so there may be some seepage of the fats out of the cookie.

  26. Laurie says

    For anyone who wants to try Carolyn’s awesome recipe without shredded coconut or in a 12 inch skillet, I did both very successfully. I used half almond flour and half golden flax meal to replace the shredded coconut, and it worked great. I also made it in a 12 inch skillet by increasing the ingredient amounts by half and baking it about 5 minutes longer. It does look really raw in the middle when you take it out of the oven, mine was jiggly in the center, but once you let it cool for while, it is perfect!

  27. Wenchypoo says

    Has anyone had luck getting this out of the skillet by slicing it like a pie, then using a pie server to lift the wedges out of the pan?

    • Carolyn says

      You can do that, but you have to let it cool completely first, which kind of kills the gooey-ness.

  28. Julie says

    I cannot wait to try this, Carolyn, which I will do once I finish a custard I made 1 week ago. Seeing how I’ve rarely met a home-baked cookie I’ve ever met, I’m certain I’ll join the throng singing your praises over this recipe! Now comes my request … do you have a recipe that resembles the old-fashioned Peanut Butter cookie?

  29. Karin says

    Made this today, baked in a 8×8 metal pan instead, same baking time, cooled completely, they sliced into clean bar cookies. Delicious, thanks for the recipe!

  30. Christina says

    I was wondering if you could sub THM Sweet Blend for the Swerve and if so how much? I have never used Swerve before.

  31. Ryanna says

    I have to say, my husband and I have made this a few times now and it is delicious! I don’t use no calorie sweeteners, but subbed coconut sugar and it worked perfectly! Thank you! I’m planning to try a dairy free version, subbing palm shortening for the butter, so that my daughter can have it too. Thanks for a quick, yummy dessert!

    • Carolyn says

      I have done the regular chocolate chip cookies, that this recipe is based on, with coconut oil, and it works well. So I think the palm shortening would definitely work.

  32. Mary says

    This is excellent. I used Whey Low Type D sugar and Lily’s choc chips. It was a big hit. Thanks for all your hard work!

  33. Vicky says

    Made this tonite- delicious! I halved the recipe successfully, using a full egg. As I always do , i replaced half the Swerve with Splenda. Only had large flaked coconut so ground it a bit in my coffee bean grinder. Used Yacon syrup instead of molasses. Thanks for a perfect recipe, Carolyn!

  34. KELLY says

    I had to stop at eating almost half. I used a cast iron but think I will use a rectangular pan for easy squares to freeze next time. I used Hershey sugar free chips as that’s all I had on hand. My 7 year old loved it. I think next time I will substitute chocolate chips for cinnamon to make a snickerdoodle type cookie. Awesome thanks!


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