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All Day I Dream About Food

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February 15, 2017

The Original Skillet Chocolate Chip Cookie Recipe

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This Skillet Chocolate Chip Cookie Recipe starts with the original Low Carb Chocolate Chip Cookie Recipe. Accept no substitutes! Your favorite grain-free cookie dough baked into low carb skillet cookies, making one awesomely gooey keto dessert. Sugar-free and THM friendly. And a new how-to video, to show you just how easy it is to make. 

titled photo (and shown): The Original Low Carb Skillet Chocolate Chip Cookie (topped with vanilla ice cream and sugar free chocolate sauce)

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 make brownie stuffed chocolate chip cookies 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. Especially when they’re low carb skillet chocolate chip cookies!

sugar-free and grain-free chocolate chip cookie baked into a cast iron skillet

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, using 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 each of them individually.

How to Make a Low Carb Skillet Chocolate Chip Cookie

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 keto 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 skillet chocolate chip cookies. But I had to settle for a single 10-inch skillet…which turned out to be just perfect for ONE low carb skillet chocolate chip cookie.

grain-free skillet chocolate chip cookie with ice cream and sugar-free chocolate syrup

Skillet Chocolate Chip Cookie Recipe Adaptations

As for the keto cookie dough recipe itself, I did shake things up a bit. Here are the changes I made to the original low carb chocolate chip cookie recipe:

  • Baking soda instead of baking powder. I’ve read it helps cookies brown a little better.
  • Instead of making my own sugar-free chocolate chips this time, 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 Amazon.com. They are pricey, 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 is an updated post and I have to take a moment to tell you just how good this skillet chocolate chip cookie is. I have made it for my birthday dessert three years running. Topped with a little low carb vanilla ice cream and some of my keto hot fudge sauce, and it is just AH-MAZING!!!

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4.95 from 20 votes
The original low carb skillet chocolate chip cookie recipe - topped with ice cream and chocolate sauce
Print
Skillet Chocolate Chip Cookies – Low Carb and Gluten-Free
Prep Time
10 mins
Cook Time
25 mins
Cooling Time
15 mins
Total Time
50 mins
 

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

Course: Dessert
Cuisine: Dessert
Servings: 1 large cookie
Calories: 234 kcal
Ingredients
  • 1 1/4 cups almond flour
  • 3/4 cups shredded coconut or more almond flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter softened (or coconut oil)
  • 1/2 cup Swerve Sweetener
  • 2 tsp Yacon syrup
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 3 ounces sugar-free chocolate chips
Instructions
  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 until creamy. Beat in sweetener and Yacon syrup, 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!

Recipe Video

Recipe Notes

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.

Nutrition Facts
Skillet Chocolate Chip Cookies – Low Carb and Gluten-Free
Amount Per Serving (1 /10th of cookie)
Calories 234 Calories from Fat 198
% Daily Value*
Fat 22g34%
Carbohydrates 8g3%
Fiber 3g12%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.

Supplies Used to Create Low Carb Skillet Chocolate Chip Cookies

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Filed Under: Cookies, Gluten Free, Low Carb Tagged With: almond flour, butter, chocolate chips

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Reader Interactions

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Comments

  1. Katharine says

    February 15, 2014 at 7:59 am

    Divine!!! Can you tell us the amount of chocolate chips you used? Or am I missing it?

    Reply
    • Carolyn says

      February 15, 2014 at 8:12 am

      Whoops! 3 ounces. I meant to edit that…will do so now!

      Reply
    • Nina E. Gruetzmacher says

      July 22, 2020 at 6:01 pm

      What can be substituted for Yacon syrup – never heard of it – what is the flavor?

      Reply
      • Carolyn says

        July 22, 2020 at 8:11 pm

        You can use Swerve Brown for all of the sweetener instead.

        Reply
        • Heather Dumadag says

          January 14, 2021 at 9:15 am

          Do you increase the amount or still use only 1/2 cup of brown swerve?

          Reply
          • Carolyn says

            January 14, 2021 at 9:23 am

            1/2 cup is fine still.

  2. Linda says

    February 15, 2014 at 8:39 am

    Thank you! I’m one of those who hate coconut but love coconut oil. Can you sub anything for the coconut?

    Reply
    • Carolyn says

      February 15, 2014 at 10:24 am

      The coconut gives it the right texture without much coconut flavour, but if you really want to, you can sub more almond meal or a mix of almond meal and flax seed meal.

      Reply
      • Linda says

        February 15, 2014 at 7:49 pm

        Thank you, Carolyn. 🙂

        Reply
      • Roberta says

        January 18, 2021 at 10:13 am

        Thank you, Carolyn: it’a always comforting when you give us alternative to coconut flour, I found that for different reasons (aside the flavour, I mean: GI disomfort, skin itches, kinda intolerance…who knows…) lately it seems to give problems to much more people than in the past. So reading from you as an expertr that here the substitution is possible gives us the hope to try, because when we read “no posssible substitution for coconut flour, well, it’s a bit defeating… but we can find other recipes here, I know, thanks again then 🙂

        Reply
  3. Shannon says

    February 15, 2014 at 9:50 am

    Hi Carolyn, I don’t have any oven proof ‘skillets’, do you think this would work in a dutch oven?

    Reply
    • Carolyn says

      February 15, 2014 at 10:25 am

      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.

      Reply
  4. Donna says

    February 15, 2014 at 10:31 am

    Has anyone made this with an egg substitute?

    Reply
  5. Kira- HealthAble Old Soul says

    February 15, 2014 at 11:07 am

    I love the whole idea of using a skillet. I think I am going to make my Gluten Free Chocolate Chip cookies today!

    Reply
    • Jan says

      April 21, 2016 at 6:21 pm

      This was awesome! I was dying to make it! It was pretty crumbly, but that didn’t effect the taste! I also had to use 3 tsp of baking powder since I had no baking soda!!! Will make it again!!! Thank you!

      Reply
  6. Kapu says

    February 15, 2014 at 11:42 am

    Would a bakeware work also if you don’t have a skillet? This looks perfect!

    Reply
    • Kat says

      March 21, 2017 at 2:36 pm

      I used bakeware (Corelle Simply Lite) in the past for this recipe – several times – and it is delicious. But, that said I plan to go back to the cast iron skillet next time. Somehow didn’t seem quite as gooey using bakeware.

      Reply
  7. mellissa @ ibreatheimhungry says

    February 15, 2014 at 11:55 am

    I AM MAKING THESE TODAY. THE END.

    Reply
    • Carolyn says

      February 15, 2014 at 12:16 pm

      Love ya!

      Reply
  8. Karen @ Living Low Carb says

    February 15, 2014 at 12:45 pm

    This looks so good! I was actually craving one of these after I saw a skillet cookie on the menu at Chili’s. I can’t wait to try it!

    Reply
    • Carolyn says

      February 15, 2014 at 1:30 pm

      Thanks, Karen!

      Reply
  9. Sarah G says

    February 15, 2014 at 2:42 pm

    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!

    Reply
    • Carolyn says

      February 15, 2014 at 4:26 pm

      I will keep the airy, puffy glazed donuts in mind and if I ever create them, I will share for certain!

      Reply
      • Sarah G says

        February 15, 2014 at 7:41 pm

        🙂 🙂 🙂

        Reply
      • Sarah G says

        February 17, 2014 at 10:37 pm

        Made the skillet chocolate chip cookie tonight. OH WOW! The whole family LOVED it!

        Reply
        • Carolyn says

          February 18, 2014 at 7:30 am

          Thanks, Sarah!

          Reply
  10. Alice B says

    February 15, 2014 at 3:08 pm

    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.

    Reply
    • Carolyn says

      February 15, 2014 at 4:25 pm

      I do it in my kitchenaid mixer, I think it’s the easiest way to cream the butter and sweetener together.

      Reply
  11. Pamela says

    February 15, 2014 at 7:05 pm

    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!

    Reply
    • Carolyn says

      February 16, 2014 at 10:05 am

      Thanks, Pamela!

      Reply
  12. Tammy Giza says

    February 16, 2014 at 4:32 am

    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!

    Reply
    • Carolyn says

      February 16, 2014 at 10:02 am

      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?

      Reply
    • Cheryl says

      February 19, 2014 at 8:33 pm

      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?

      Reply
      • Carolyn says

        February 20, 2014 at 7:27 am

        I’ve heard of that too, I just can’t guarantee the results because I haven’t tried it myself.

        Reply
  13. Jess says

    February 16, 2014 at 4:42 am

    Oh my gosh. This looks like the best recipe of all time.

    Reply
    • Carolyn says

      February 16, 2014 at 10:01 am

      I know you love those cookies… 😉

      Reply
  14. Jan says

    February 16, 2014 at 7:45 am

    Wow, this looks great! You are awesome and thank you for sharing your recipes!

    Reply
  15. Nina Wictorin says

    February 16, 2014 at 8:50 am

    Wow- such a great idea, that I would never have thought of myself! Yummy 🙂

    Reply
  16. Lisa says

    February 16, 2014 at 9:41 am

    Looks incredible Carolyn! You are amazing with your low carb & gluten free recipes!!

    Reply
    • Carolyn says

      February 16, 2014 at 10:01 am

      Thanks, Lisa!

      Reply
  17. Terri says

    February 16, 2014 at 10:45 am

    Am I missing something? When do you combine the “flour” mixture with the butter and egg mixture?

    Reply
    • Carolyn says

      February 16, 2014 at 11:19 am

      Should be fixed now.

      Reply
  18. Jen @ Savory Simple says

    February 16, 2014 at 12:44 pm

    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!

    Reply
    • Carolyn says

      February 16, 2014 at 1:44 pm

      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.

      Reply
  19. Jessica H. says

    February 16, 2014 at 2:11 pm

    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!

    Reply
    • Carolyn says

      February 16, 2014 at 3:46 pm

      You are most welcome!

      Reply
  20. Linda Sue says

    February 16, 2014 at 2:24 pm

    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.

    Reply
    • Carolyn says

      February 16, 2014 at 3:47 pm

      Wonderful! Hope you like it.

      Reply
    • Carolyn says

      February 16, 2014 at 3:47 pm

      BTW, I meant wonderful on the cookie, not the diabetes. I know too well how that feels!

      Reply
  21. CMack says

    February 16, 2014 at 3:07 pm

    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!

    Reply
    • Carolyn says

      February 16, 2014 at 3:48 pm

      That sounds like a good compromise.

      Reply
    • Donna says

      July 8, 2020 at 8:21 am

      Can this be made over a campfire? If I can’t find the Yacon syrup, what can I use as a substitute?

      Reply
      • Carolyn says

        July 8, 2020 at 3:39 pm

        Try using Swerve Brown for all of the sweetener. Not sure if it will work on a campfire.

        Reply
  22. Teresa Myers says

    February 16, 2014 at 6:45 pm

    Is The Nutritional Info With Or Without The Molasses?

    Reply
    • Carolyn says

      February 16, 2014 at 7:05 pm

      With.

      Reply
  23. Moira Richardson says

    February 16, 2014 at 6:53 pm

    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!

    Reply
    • Carolyn says

      February 16, 2014 at 7:05 pm

      I am absolutely delighted that your fiance made this for you! What a guy he is! 🙂

      Reply
  24. Julie Levinson says

    February 16, 2014 at 8:18 pm

    I just made this. I used a small lasagna pan and doubled it. It’s FANTASTIC!

    Reply
  25. Gretchen says

    February 17, 2014 at 6:14 pm

    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!!

    Reply
    • Carolyn says

      February 17, 2014 at 6:24 pm

      I know, it’s kind of dangerous! 🙂

      Reply
  26. Tracy says

    February 17, 2014 at 10:39 pm

    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!

    Reply
    • Carolyn says

      February 18, 2014 at 7:30 am

      So glad you liked it!

      Reply
    • April says

      July 4, 2015 at 11:06 am

      So you left out the coconut, and didn’t change anything else?

      Reply
  27. Heidi says

    February 18, 2014 at 5:43 pm

    OMG THIS IS SO GOOD!

    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.

    Reply
    • Carolyn says

      February 18, 2014 at 6:17 pm

      So glad you liked it.

      Reply
    • Cecelia says

      August 28, 2014 at 9:06 am

      The recipe didn’t say unsalted butter. I just says butter. Did I miss something?

      Reply
      • Carolyn says

        August 28, 2014 at 9:20 am

        No, I never specify because I know people who like to use one or the other. I always use salted, personally.

        Reply
        • Cecelia says

          August 28, 2014 at 11:20 am

          Thanks. I enjoy your sight very much and have passed it on to so many people.

          Reply
  28. Christina @ Sweet Pea's Kitchen says

    February 18, 2014 at 11:40 pm

    This cookie looks great, Carolyn! I’m loving the addition of the shredded coconut! 🙂

    Reply
  29. Sre says

    February 19, 2014 at 12:25 am

    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).

    Reply
    • Carolyn says

      February 19, 2014 at 5:43 am

      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.

      Reply
  30. Abbie @ Needs Salt says

    February 19, 2014 at 10:26 am

    This skillet cookies look unbelievable in a totally good way. Pinning!

    Reply
    • Carolyn says

      February 19, 2014 at 11:23 am

      Thanks!

      Reply
  31. Anita says

    February 21, 2014 at 9:24 am

    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.

    Reply
    • Carolyn says

      February 21, 2014 at 10:15 am

      I just bought some coconut cream so I might try that too!

      Reply
      • Lisa says

        July 25, 2015 at 9:17 pm

        Can you use 1/2 c butter and omit the coconut oil?

        Reply
        • Carolyn says

          July 26, 2015 at 9:32 pm

          Yes.

          Reply
  32. Rachel aka "Sweet Pea" says

    February 21, 2014 at 6:32 pm

    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. http://wp.me/p4hG73-29 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.

    Reply
  33. Kari says

    February 23, 2014 at 8:58 pm

    Absolutely PERFECT! Better than the gluten variety! All I can say is…You are AMAZING!

    Thanks Caroline!!!

    Reply
    • Carolyn says

      February 24, 2014 at 9:19 am

      Thank you!

      Reply
  34. Amy says

    February 24, 2014 at 11:55 am

    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! 🙂

    Reply
    • Carolyn says

      February 24, 2014 at 12:17 pm

      I know…so could I!

      Reply
  35. Gretchen RS says

    February 26, 2014 at 9:57 am

    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 🙂

    Reply
  36. Jodi says

    March 9, 2014 at 8:06 pm

    Just made this. Absolute best grain free sugar-free chocolate chip cookie so far! Love!!!

    Reply
  37. Mindy says

    March 10, 2014 at 11:26 pm

    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 !

    Reply
    • Carolyn says

      March 11, 2014 at 6:22 am

      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.

      Reply
  38. luvchocolatecookies!! says

    March 12, 2014 at 9:36 pm

    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!

    Reply
    • Carolyn says

      March 13, 2014 at 6:51 am

      Thanks, so glad you liked it!

      Reply
  39. jlw says

    March 20, 2014 at 4:28 pm

    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!

    Reply
  40. Rachel says

    April 6, 2014 at 10:29 am

    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.

    Reply
  41. Sandy says

    April 9, 2014 at 4:06 pm

    Just made this and it is amazing! So tasty and not hard to make… perfect! Thank you!

    Reply
  42. Sara says

    April 12, 2014 at 4:42 am

    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!

    Reply
    • Carolyn says

      April 12, 2014 at 7:59 am

      So glad you liked it!

      Reply
  43. Libby at ditchthecarbs.com says

    April 18, 2014 at 11:48 pm

    My friend just dropped off a batch of this for me to try. It is so delicious. I love how you can slice it up or use crumbled as a topping. Absolutely delicious . Xxx

    Reply
  44. Rachel says

    April 23, 2014 at 12:05 pm

    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.

    Reply
    • Carolyn says

      April 23, 2014 at 2:05 pm

      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!

      Reply
  45. Sarah says

    April 30, 2014 at 6:01 pm

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

    Reply
    • Carolyn says

      April 30, 2014 at 7:13 pm

      Sure, I think that would work. Might not be quite as gooey.

      Reply
  46. Olga says

    June 11, 2014 at 1:03 pm

    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

    Reply
    • Carolyn says

      June 11, 2014 at 4:18 pm

      I think it might be a little on the thin side but as long as you didn’t bake it as long, it would probably be great!

      Reply
      • Olga says

        June 11, 2014 at 4:55 pm

        okay- thanks!

        Reply
  47. Ed says

    June 21, 2014 at 7:00 pm

    Carolyn

    Can I use hazelnut flour instead?

    Thank you

    Reply
    • Carolyn says

      June 21, 2014 at 8:36 pm

      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.

      Reply
  48. Sandy says

    June 28, 2014 at 9:30 pm

    I have made this several times and it is amazing! I’d love a one-serving “mug” version!

    Reply
  49. Laurie says

    June 30, 2014 at 8:42 am

    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!

    Reply
    • Carolyn says

      June 30, 2014 at 9:12 am

      Great tips, thanks for sharing!

      Reply
  50. Wenchypoo says

    July 2, 2014 at 6:28 am

    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?

    Reply
    • Carolyn says

      July 2, 2014 at 8:04 am

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

      Reply
  51. Julie says

    October 6, 2014 at 12:02 pm

    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?

    Reply
  52. Karin says

    November 3, 2014 at 11:19 pm

    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!

    Reply
  53. Rise Ruhl says

    November 7, 2014 at 2:13 pm

    My new favorite! I cut them up and freeze them. Then take one in my lunch every day. Otherwise I would just devour the whole thing at once!

    Reply
  54. Christina says

    November 7, 2014 at 9:14 pm

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

    Reply
    • Carolyn says

      November 8, 2014 at 6:14 am

      I believe you can, but I have never used THM sweeteners so I can’t be sure how much. But there is a conversion chart here: http://store.trimhealthymama.com/product-p/1085-455175150.htm

      Reply
  55. Ryanna says

    November 12, 2014 at 8:29 pm

    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!

    Reply
    • Carolyn says

      November 13, 2014 at 6:18 am

      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.

      Reply
  56. Mary says

    November 16, 2014 at 1:09 am

    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!

    Reply
  57. Vicky says

    February 5, 2015 at 1:13 am

    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!

    Reply
  58. Nita says

    July 4, 2015 at 1:20 pm

    I found 6″ cast iron skillets at Bed, Bath & Beyond. Can I say they are so cute!!

    Reply
  59. KELLY says

    July 5, 2015 at 3:33 pm

    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!

    Reply
  60. Annie says

    August 24, 2015 at 10:29 am

    These are amazing!!!! It was hard not to eat the whole pan.

    Reply
  61. Carol says

    January 10, 2016 at 12:41 pm

    Carolyn, would u have a source for bulk almond flour ? I have been buying it at our local food Co op and it is pretty spendy. Thought u might have some information on a good source . Thanks for all the great recp .

    Reply
    • Carolyn says

      January 10, 2016 at 1:37 pm

      NO, sadly I buy mine at retail price. Costco is pretty good with Honeyville, it’s a little less expensive.

      Reply
      • Jean says

        June 23, 2018 at 11:56 am

        5 stars
        I bought some at Costco. They don’t always have it but it’s priced really well.

        Thank you for this great recipe. I make them in a rectangular pan and keep them in the freezer. When I’m tempted…I have one of these instead. Delicious.

        Reply
    • Kat says

      March 21, 2017 at 2:39 pm

      Honeyville is having an on-line sale today. 20% off. Code: SPRING20

      Reply
  62. pam says

    March 4, 2016 at 6:36 am

    WOW!!!! these were delish, this recipie rocks, thank you for your wonderful site

    Reply
  63. Tish says

    May 26, 2016 at 9:25 pm

    Can you recommend an alternative to almond flour (my son is allergic)?
    Also can you recommend an alternative sweetener? My ND suggested I stay away from Swerve because it is an Oligosaccharides.

    Reply
    • Carolyn says

      May 27, 2016 at 7:24 am

      You could try hazelnut meal or sunflower seed flour. But I am unclear on what the problem with Swerve is. First of all, it’s mostly erythritol. That is the main ingredient. Second of all, oligosaccharides are simply a sweet tasting pre-biotic fiber (similar to insulin) so I am not sure what the problem is there.

      Reply
      • Jeanne Calvert says

        December 23, 2016 at 1:19 pm

        Hi Carolyn!
        It is because oligosaccharides are a FODMAP and many people have been told to eliminate them for a time due to IBS or fructose malabsorption issues. (I’m a clinical nutritionist and RN, in private practice)

        Reply
        • Jeanne Calvert says

          December 23, 2016 at 1:20 pm

          Oh! This recipe ROCKS!

          Reply
  64. Kirsten says

    May 27, 2016 at 11:01 pm

    This is the best low-carb chocolate chip cookie ever!!!! LOVE the coconut!

    Reply
    • Carolyn says

      May 28, 2016 at 7:18 am

      Glad you liked it!

      Reply
  65. Karen Anthony says

    September 21, 2016 at 10:29 am

    Thanks again for a great recipe. I used this to fight off a wicked sugar craving, it did the trick! Nothing like a good for you cookie. Thanks again. Karen

    Reply
  66. BDC says

    September 26, 2016 at 11:19 pm

    Quick question, if I wanted to make it a Pumpkin Chocolate Chip Skillet Cookie, how can I do it and how much pumpkin?

    Reply
    • Carolyn says

      September 27, 2016 at 7:03 am

      I am not sure, I haven’t done it myself. I might simply replace half the butter with some pumpkin. But it’s a lot of moisture so I am not sure what the result will be.

      Reply
      • BDC says

        September 27, 2016 at 7:27 pm

        Thanks! Last question, what if I wanted to make a peanut butter skillet cookie? Think 1/2 cup of pub should work?

        Reply
        • Carolyn says

          September 27, 2016 at 8:22 pm

          Sounds about right.

          Reply
          • BDC says

            September 29, 2016 at 4:30 pm

            If I didn’t want to do shredded coconut, can I use coconut flour or more almond flour instead?

          • Carolyn says

            September 29, 2016 at 5:56 pm

            Use more almond flour.

  67. Jan says

    January 3, 2017 at 11:33 pm

    My husband bought me a 10 inch cast iron skillet tonight! Guess he wants this! The biggest problem I can see is it serves 10 which means I’ll struggle not to eat it all!!!!!!!! 🙂

    Reply
  68. Kenna says

    March 21, 2017 at 6:11 am

    With vision challenges your lettering in the video can’t be seen. Why is almost everything these days so light, pale in color. Makes it very difficult for many of us who are trying to read it or watch it. I can’t even see this lettering as I type because it is so light. Sorry for any mess ups I might have.
    Thank you for listening.

    Reply
    • Carolyn says

      March 21, 2017 at 7:19 am

      Sorry about that and I will definitely take that into consideration!

      Reply
  69. Cathy says

    March 21, 2017 at 7:44 am

    Great video and marvelous cookie Carolyn. This is one of my favorites so far. I made my second one last week. No skillet but my deep dish pie plate works fine.

    Reply
    • Carolyn says

      March 21, 2017 at 9:24 am

      Thanks, Cathy!

      Reply
  70. Kim Wright says

    April 21, 2017 at 9:07 am

    My daughter and I made this last weekend and absolutely loved it! Any suggestions on making it a peanut butter and chocolate chip cookie? We are planning to try that this weekend. Thanks for the great recipes!

    Reply
    • Carolyn says

      April 26, 2017 at 7:39 am

      I am thinking of trying the peanut butter thing but haven’t had a chance yet!

      Reply
  71. Sandra Rodriguez says

    July 21, 2017 at 6:33 pm

    HI, I dont know if anyone asked this, but is the Yakon Syrup counted in the carbs? if so, how much is the carb count if you leave it out?

    Reply
    • Carolyn says

      July 21, 2017 at 6:54 pm

      yes, it’s counted and leaving it out will save you a little less than 1g of carbs per serving.

      Reply
  72. vmm says

    September 25, 2017 at 2:01 pm

    so, just curious before making yet another keto chocolate chip cookie…are these CHEWY? I need chewy to want to even eat a cookie:) the shortbread style or cakey ones just don’t even tempt me…which is good but chocolate chip cookies were my fave dessert so I’d like to find one. if not super chewy, any recommendations? I haven’t bought a brown sugar sub and maybe that’s my only problem? is that the purpose the syrup serves or just color as it mentions in recipe?
    Thanks

    Reply
    • Carolyn says

      September 25, 2017 at 8:06 pm

      This is not meant to be chewy, it’s meant to be gooey, like a good skillet cookie. Brown sugar subs and Yacon syrup, etc…none of it will ever behave exactly like brown sugar so. You kind of have to make your peace with that.

      Reply
      • Vmm says

        September 26, 2017 at 10:49 pm

        Ugh, thanks for the response and explanation(I didn’t know that gooey was expected in a skillet cookie… I’m not sure that peace will come but until then, I’ll enjoy the gooey 😉

        Reply
  73. Kati says

    October 3, 2017 at 2:06 pm

    Delicious!
    Have made it several times in the last few weeks.
    I did add two spoonfuls of organic peanut butter and love the addition of it
    I sweeten with monk fruit and use just under 1T.

    Reply
  74. Lisa says

    December 2, 2017 at 7:56 pm

    Carolyn, Carolyn, Carolyn. You rock my world with your delicious recipes. Just made this tonight thinking “this will never work.” Ahhhhhmmmmaaaazing!!!!! My daughter is giving me your cookbook for my birthday in 11 days. Sooooooo excited!!!!!

    Reply
    • Carolyn says

      December 3, 2017 at 7:46 am

      Glad it worked AND glad you will get my book! 😉

      Reply
  75. Kay says

    January 2, 2018 at 6:21 pm

    I made this in a 9×13 glass pan. It was incredible! I also used no coconut, more a. flour and truvia. It was what I had so there..it came out amazingly wonderful! Thank you

    Reply
  76. Bethany says

    January 21, 2018 at 12:25 am

    If we don’t have the Yakan syrup should we increase the Swerve sweetener? If so, how much do you recommend? Thanks!

    Reply
    • Carolyn says

      January 21, 2018 at 9:40 am

      No need to increase…Yacon is really more for flavour and colour.

      Reply
  77. Dawn says

    January 21, 2018 at 12:31 am

    5 stars
    I just made this. I really liked the taste. I am trying to figure out what happened. It wasn’t gooey. It fell apart. I know that you said that it won’t stay intact if you eat it hot. But it wan’t gooey at all–more like a crumble. Now, my family loved it that way with their ice cream. I didn’t have any on plan ice cream and just wanted the cookie. I know you can’t tell me what we did wrong. The only thing I could think was that we cooked it too long. Any thoughts?

    Reply
    • Carolyn says

      January 21, 2018 at 9:40 am

      Tell me what brand of almond flour you used. That’s often the culprit.

      Reply
      • Dawn says

        January 21, 2018 at 1:45 pm

        It was Super Fine from Nuts.com. The coconut was from Bob’s Red Mill.

        Reply
  78. Jeanne says

    January 22, 2018 at 3:02 pm

    I just took them out of the over. Oh baby are they good. I made half a batch but will surely make the whole batch next time around. They remind me of Magic Bars. I did add some chopped Pecans because I’m crazy about N U T S!

    Thanks for another great recipe!

    Reply
  79. Sandee Wichkoski says

    March 9, 2018 at 5:27 pm

    5 stars
    This is great! I didn’t have the Yacon Syrup so I used sugar free maple syrup. Will make this again!!

    Reply
  80. Jessica Solano says

    April 20, 2018 at 5:34 pm

    Hi Carolyn!!

    I love your ketothusiasm!! Your recipes make me happy! One question on this recipe. Do you have to use the Yacon Syrup? If you do have to use it, and I am unable to find it, what would be a good substitute? Many thanks!

    Reply
    • Carolyn says

      April 21, 2018 at 8:53 am

      You don’t have to. It’s really more to add brown sugar flavor. You could use a tsp of molasses if you want that…

      Reply
      • Jessica Solano says

        May 2, 2018 at 12:44 pm

        Great! Thank you so much!

        Reply
  81. Esther R. says

    June 6, 2018 at 9:19 am

    5 stars
    A whole cookie in a skillet. Everybody loved it .

    Reply
  82. Betsy Ferlaino says

    June 6, 2018 at 11:48 am

    5 stars
    I almost cried the first time I made these, I was so happy. I really missed chocolate chip cookies- not any more. I wrap the extra slices and store them in the freezer.

    Reply
  83. Danielle says

    July 20, 2018 at 8:33 am

    5 stars
    Sooooo, I made this last night, and I am almost speechless! This tasted just like — if not better— than the skillet cookies at *insert your favorite sugar/carb-filled chain* restaurant. I, like others, just used all almond flour, added sukrin gold in place of the yacon syrup, and instead of Lily’s chips, I chopped up a salted almond milk chocolate bar of theirs. This recipe is a certified winner, and is officially my new favorite dessert. Thank you so much for this great recipe!!

    Reply
  84. Holly Hanoyan says

    July 25, 2018 at 3:55 pm

    5 stars
    Amazing- added scoop of beef gelatin and a scoop of collagen protein. Also used a springform pan. I glazed the cool “cookie cake” with a mix of melted sugar- free chocolate and heavy cream.

    Reply
    • Carolyn says

      July 25, 2018 at 4:33 pm

      Sounds heavenly.

      Reply
  85. Katie says

    July 28, 2018 at 7:26 am

    5 stars
    Head to Cracker Barrel restaurant Gift Shop for all sizes/shapes of cast iron pans, even mini ones!

    Reply
  86. Liz says

    August 21, 2018 at 12:31 pm

    5 stars
    I’ve found MY birthday treat! I need to get my sugars regulated, so this is perfect.

    Reply
  87. Katie | Healthy Seasonal Recipes says

    August 21, 2018 at 4:46 pm

    5 stars
    I love skillet cookies! They always seem so much more decadent and heavenly! This is SO good!

    Reply
  88. Erin says

    August 22, 2018 at 10:48 am

    5 stars
    Seriously so good, my ultimate weakness!

    Reply
  89. Suzy | The Mediterranean Dish says

    August 23, 2018 at 12:21 pm

    5 stars
    Love a skillet cookie! I’m gonna have to try your version, Carolyn.

    Reply
  90. Kellie @ The Suburban Soapbox says

    August 24, 2018 at 4:01 pm

    5 stars
    I could eat this whole thing myself in about three seconds. Sooooo good!

    Reply
  91. Andrea says

    August 28, 2018 at 4:11 am

    This looks amazing! Can it be cut into wedges and lifted from the skillet or does it have to be eaten as a communal dish? (Wouldn’t be the first time for my family, but not always the perfect presentation for when we have guests!)

    Reply
    • Carolyn says

      August 28, 2018 at 7:26 am

      It can be cut into wedges but you have to let it cool completely first.

      Reply
  92. Aurora says

    September 2, 2018 at 10:05 pm

    Is there something else I can use instead of the Yacon sweetner?

    Reply
    • Carolyn says

      September 3, 2018 at 4:41 pm

      Just skip it.

      Reply
  93. Luis Cotto says

    December 8, 2018 at 3:59 pm

    Hi! I just tried this today. Changed the coconut flour for almond. Added 1/4 cup extra swerve for my preferred sweetness. Baked it on a 8″ skillet and took around 30 minuts @ 325F. Still, would have wanted it to be more “crunchier”. If you like it gooey, this way I made it, is the way to go!!! Thanks for sharing!

    Reply
  94. Shirley says

    December 11, 2018 at 6:10 pm

    5 stars
    Love the skillet cookie but Carolyn, now that Swerve has brown sugar, how could we use it in this recipe rather than Yacon syrup? Will it be as good?

    Reply
    • Carolyn says

      December 11, 2018 at 6:46 pm

      You bet! Darn it, the keto landscape keeps changing, making my videos obsolete! 😉

      Reply
  95. Julie says

    December 26, 2018 at 9:28 am

    Hi!
    I’ve not made this yet but just have a few questions. I searched through the comments to try to avoid duplication of something already asked, so I apologize if I missed it.
    Have you tried with Sukrin Gold or something like a brown sugar sub? Just thinking of what I have in the pantry now and I don’t have Yukon syrup but I do have Sukrin Gold.
    Got some small “skookie” skillets for Christmas that came with a mix. My bf will have the mix but naturally I want to make my own.
    Thanks!

    Reply
    • Carolyn says

      December 26, 2018 at 11:27 am

      Should work fine.

      Reply
  96. Danielle says

    January 18, 2019 at 12:22 pm

    5 stars
    Hello, so my daughter and I really don’t like shredded coconut! We don’t like the texture in are mouth. Can you actually taste the shredded coconut when bitting into these cookies?

    Reply
    • Carolyn says

      January 23, 2019 at 10:09 am

      No, it’s more for the chewiness factor. But you can use more almond flour instead.

      Reply
  97. Almeda Harris says

    March 12, 2019 at 5:42 pm

    5 stars
    In your Skillet chocolate chip cookie recipe it calls for shredded coconut or more almond flour but it does not indicate how much more almond flour, can you help?

    Reply
    • Carolyn says

      March 12, 2019 at 5:49 pm

      Same amount, that’s why it doesn’t say a different amount.

      Reply
  98. Lisa says

    June 11, 2019 at 10:34 pm

    5 stars
    The skillet cookie is absolutely delicious! I would definitely suggest under-baking it so it stays gooey!

    Reply
  99. Lyne Gagne says

    June 23, 2019 at 8:11 pm

    This is amazing thank you xox

    Reply
  100. Andrea says

    June 25, 2019 at 6:27 pm

    5 stars
    Is there anything I can I substitute for Yacon syrup? Thx!

    Reply
    • Carolyn says

      June 27, 2019 at 4:04 pm

      You can skip it or use molasses. Or, if you have a brown sugar substitute like Swerve Brown, you can just use that for all the sweetener!

      Reply
  101. Kari says

    July 20, 2019 at 10:53 am

    I am very excited to make this but just had a few questions. I have a 85% cacao dark chocolate bar and was wondering if that would work instead of lilys. The taste isn’t as sweet as I hoped but just curious if it will still be sweet in the recipe. Also I was planning on making this one day ahead of time, do you have any tips on that? Should I store it in the fridge in the mean time and possibly heat it a little before serving to still get the gooeyness? Thanks for the recipe!!

    Reply
    • Carolyn says

      July 20, 2019 at 2:14 pm

      Yes, you can definitely use that. Don’t store in the fridge, it will become tough. Wrap tightly in foil and store on the counter for a day, then warm gently in the oven prior to serving.

      Reply
  102. Julie says

    September 15, 2019 at 9:22 am

    Any alternative to the syrup? Thanks!

    Reply
    • Carolyn says

      September 16, 2019 at 8:32 pm

      Use Swerve Brown sugar!

      Reply
  103. Megan says

    March 20, 2020 at 6:23 pm

    4 stars
    This was yummy! I was unsure of whether to use shredded coconut (as the recipe says) or coconut flour— because that’s what appeared to be used in the video. Needless to say, I used the shredded coconut, and thought it gave the cookie nice flavor/texture. Thank you for all your delicious recipes, my family and I love them!

    Reply
    • Carolyn says

      March 21, 2020 at 9:04 am

      No coconut flour was used in the video, it was shredded coconut.

      Reply
  104. patti says

    May 6, 2020 at 5:03 pm

    Hello! I have a question! Is liquid Stevia the same as the Yacon syrup?

    Reply
    • Carolyn says

      May 7, 2020 at 7:37 am

      No… but you don’t need Yacon if you can get a brown sugar replacement like Brown Swerve.

      Reply
  105. Judy says

    May 14, 2020 at 12:16 pm

    Hi Carolyn, I really want to make this, but don’t have a 10” cast iron pan. I have every other pan in the world! So should I use a 12” cast iron, 6” cast iron (and freeze some dough for next time? I probably also have every cake and, tart, and soringform pan size. So what to use?

    2. I’ve been on low carb for a year. Your recipes are awesome. I’m vegetarian, and also trying to keep lower fat. Which of your baking books do you recommend as my first purchase? I’m realizing it’s time to reduce my pretty cake decorating books and get something I can actually use.

    Thank you.

    Reply
  106. Kim says

    May 20, 2020 at 6:57 pm

    I made this for the second time. First time it was perfect. This time it was a crumbly mess. What did I do wrong?
    It is the best tasting cookie though!

    Reply
    • Carolyn says

      May 20, 2020 at 8:19 pm

      Over-baked? Different pan? Different sweetener?

      Reply
  107. Judy says

    June 7, 2020 at 3:38 pm

    5 stars
    Hi Carolyn!
    Excellent!

    I got your “The Ultimate Guide to Keto Baking” book on Friday. Honestly, I kept running to the door to look through the peephole every time Ring detected a person— just in case the cookbook came early.

    When it finally arrived, I was like Steve Martin in “The Jerk”—jumping around and so happy!! The postal carrier just smiled as she drove away.

    I looked through the recipes yesterday, when I came upon the version of this cookie in the cookbook. I remember when you posted it, and I put it in my “queue” to make it. Honestly, the recipes are like shiny new toys—I am a kid and sees a new one and forgets about the ones. Probably why I gave 200 recipes to in line to try!

    Next is actually reading the beginning. Or making the bagels?— another new toy. I love that your recipe doesn’t add cream cheese . I’ve made several fathead dough recipes, and I like it without cream cheese.

    You are in the “Baking Goddess” category with Paola!

    Reply

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Secrets to Keto Baking

Tips and tricks to delicious and healthy recipes!

Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

Recipe Key

Diet & FitnessPaleoKeto Meal Plans
Low Carb Gluten Free

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