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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 19 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
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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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

    • 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

    • 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

    • 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

  9. 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

  10. 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

  11. 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

  12. 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

    • 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

    • 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

  18. 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

    • 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. 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

  20. 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

  21. 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

  23. 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

  25. 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

  26. 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

  27. 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

  29. 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

    • 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

  31. 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

  32. 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

  34. 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

  35. 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

  37. 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

    • 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. 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

  39. 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. 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

  42. 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

  44. 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

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

    Reply

  46. 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

    • 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

  49. 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

  50. 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

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

      Reply

  51. 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. 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

  54. 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

  55. 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

    • 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. 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. 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

  59. 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

  61. 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

      • 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

  63. 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

    • 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

  65. 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

  67. 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. 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

  69. 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

  70. 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

  71. 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

  72. 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

    • 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

      • 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. 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. 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

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

    Reply

  77. 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

  78. 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. 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. 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

  82. 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. 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. 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

  91. 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

  93. 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. 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

  95. 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

  96. 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

  97. 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

    • 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. 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

    • 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

  103. 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

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