A thick and chewy almond butter chocolate chip cookie skillet made with oat flour, almond butter, and maple syrup. This gluten-free, dairy-free skillet cookie makes for a decadent, yet healthy dessert!

Almond Butter Chocolate Chip Cookie Skillet

Thick and chewy is the only way to describe this almond butter chocolate chip cookie skillet. Simply put, it’s amazing! The texture is somewhat a cross between a cookie and blondie. It’s slightly fluffier than your traditional cookie but in a good way! The almond butter adds a rich, nuttiness, making this cookie skillet irresistible.

Make this cookie skillet for a party, when your raving something sweet or want a healthier treat to share with a loved one (aka perfect for Valentine’s day!). Serve as is, or take it up a notch by serving with your favorite ice cream or fresh berries.

All I can say is get your spoons ready! You’re not going to be able to resist diving straight into this cookie skillet as soon as it’s out of the oven.

Healthy Chocolate Chip Cookie Skillet

This almond butter chocolate chip cookie skillet is definitely a healthier version of your classic skillet cookie. You need only 8 simple ingredients which include, almond butter, oat flour, maple syrup, and an egg. This makes this cookie skillet naturally gluten-free, refined sugar-free, oil-free and easily vegan.

It’s also much lower in sugar! With only 1/3 cup of maple syrup in the entire batch, you don’t have to worry about a sugar crash that’ll knock you out after enjoying a slice. This lower sugar batter compliments the rich dark chocolate without having the cookie skillet be cloyingly sweet. It’s the perfect balance of sweetness you want in a dessert while still feeling good after eating it.

Almond Butter Chocolate Chip Cookie Skillet
Almond Butter Chocolate Chip Cookie Skillet
Almond Butter Chocolate Chip Cookie Skillet

Nourished by Nutrition Facts

Almond Butter

These cookies have a slightly nutty flavor from the almond butter. It’s what makes them irresistible, but also more nutritious than a traditional cookie. Almond butter is a healthy fat. It contains mostly monounsaturated fats which are known to help reduce the risk of heart disease. Healthy fats (like those found in almonds) are essential for healthy skin and hair, keeping our cells intact and stabilizing our blood sugar. They’re also necessary for the absorption of the fat-soluble vitamins, A, D, E, and K.

Oat flour

This gluten-free flour is a whole grain that’s packed with fiber, vitamins, minerals, and antioxidants. Since oat flour is just finely ground rolled oats, it has all the same benefits and health properties as oats. It can take some trial and error to figure out how it will work in recipes since oat flour typically absorbs more liquid than traditional flour. That being said, the benefits of the oats make it worth it. One ½ cup serving provides 4g of fiber and contains both soluble and insoluble. Oats are an excellent source of soluble fiber called beta-glucans. Soluble fiber draws water into your intestinal tract. This type of fiber helps support regular digestion, helps us feel fuller, and can help lower cholesterol and blood sugar levels. (1)


I’m all for the low-sugar sweets that are still made with natural sugar. I’d much rather have (and recommend!) using a smaller amount of natural sweeteners like maple syrup, honey, date syrup, coconut sugar or fruit than using an artificial sweetener. Keeping your added sugar to the minimum has so many health benefits. It helps reduce the risk of diseases like heart disease and diabetes, plus, keeps your blood sugar more stable, helps maintain the good bacteria in your gut, and helps with hormones balance. Reducing sugar is key for optimal health, but also just feeling well daily.

Almond Butter Chocolate Chip Cookie Skillet

Common Substitutions

Keep in mind I haven’t tried these substitutions but from experience, I’m pretty sure they work wonderfully.

Nut or seed butter – feel free to use any nut or seed butter of your choice. Cashew butter, peanut butter, pecan butter or sunflower butter would be delicious. Just make sure the nut/seed butter has a very running consistency. If you think it’s on the thicker side you can add 2 tablespoons of coconut oil or almond milk to the batter.

Flour – I tested this recipe three times using a combination of almond flour and oat flour. This makes a fluffier, cake-like texture. While still delicious, I wanted something fudgier. I ditched the almond flour and the texture was perfect. I highly recommend sticking with the oat flour. You can add 1/4 cup of almond flour for a cakier texture.

Vegan – for a vegan option, I recommend replacing the egg with a flax egg. To make a flax egg, combine 1 tablespoon of ground flax with 2 1/2 tablespoons of warm water. Let it sit for 5-10 minutes until it gels up.

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Almond Butter Chocolate Chip Cookie Skillet

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A thick and chewy almond butter chocolate chip cookie skillet made with oat flour, almond butter, and maple syrup. This gluten-free, dairy-free skillet cookie makes for a decadent, yet healthy dessert!



3/4 cup oat flour

1/2 cup almond butter

1/3 cup maple syrup

1 egg

1/2 tespoon vanilla

1/4 teaspoon fine sea salt

1/4 teaspoon baking soda

1/2 cup dark chocolate chucks or chopped chocolate bar


Preheat oven to 350F. Lightly coat a 8-9 inch cast iron skillet with avocado oil. (I use avocado oil spray then use a paper towel to remove excess and coat the entire skillet.

In a medium bowl, whisk the egg. Add in the almond butter, maple syrup, vanilla, baking soda and salt. Then stir in the oat flour. The dough will be sticky.

Break the chocolate bar in the package or in a bag, by hitting it with the back of a pan. Fold in half the chocolate to the batter. Pour batter into the skillet and spread out evenly using a silicone spatula light sprayed with avocado oil. Add the remaing chocolate on top the dough.

Place in the oven for 22-25 minutes. For fudgier cookie, bake for about 22 minutes. Remove from the oven and let rest for 15 minutes before slicing. This ensures the cookie doesn’t fall apart when sliced.

Store in an airt tight container at room temperature or in the fridge for up to five days. However, the cookie absorbs moisture the longer it sits so it’s best enjoyed within the first couple days. I recommend warming it up before serving.


I’d love to hear how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #nourishedbynutriton.