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There’s something magical about pulling a warm Skillet Chocolate Chip Cookie straight from the oven, golden and crisp around the edges, soft and gooey in the center, and loaded with melty chocolate chips. This low carb, browned butter dream is everything you love about a classic cookie, baked into one indulgent skillet sized treat.
Made with wholesome ingredients, this skillet chocolate chip cookie recipe is gluten free and keto friendly, with an easy vegan option too. Whether you’re after a guilt free dessert or a spoonable comfort moment, this cast iron skillet chocolate chip cookie delivers pure, fudgy bliss in every bite.
What Makes This Recipe So Good
This Skillet Chocolate Chip Cookie is everything you want in a dessert: crisp, buttery edges giving way to a molten, fudgy center that’s pure comfort in every bite. The browned butter adds a rich, nutty depth that takes the flavor to another level, while the chocolate chips melt perfectly into the warm cookie base.
It’s also a treat you can actually feel good about. This skillet chocolate chip cookie recipe is low carb, gluten free, and dairy free, with an easy vegan option for anyone who wants a plant-based indulgence. Baked right in your cast iron skillet, it’s easy, impressive, and perfect for sharing—much like our deep dish chocolate chip cheesecake cookie—if you can resist eating it straight from the pan.
What Goes Into Skillet Chocolate Chip Cookie
This Skillet Chocolate Chip Cookie uses simple, wholesome ingredients that make it rich, chewy, and perfectly indulgent without the guilt.
- Butter: Browned butter adds a nutty, caramel-like flavor that gives the cookie incredible depth.
- Sweetener: A blend of brown sugar substitute and natural sweetener (like Swerve or Natvia) keeps it sweet and keto friendly.
- Almond Flour: Creates a soft, chewy texture while keeping it gluten free and low carb.
- Chocolate Chips: Sugar free dark chocolate chips like Lily’s melt beautifully, but Enjoy Life chips work great for a dairy free option.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Skillet Chocolate Chip Cookie
- Preheat and Prepare: Set your oven to 350°F (176°C). Place a 9-inch cast iron skillet on the stove and get it ready for browning the butter.
- Brown Butter: Melt butter over high until it starts bubbling, then reduce to low. Cover if needed to prevent splattering and cook until the butter turns golden.
- Cool the Butter: Remove the skillet from the heat and let the browned butter cool for about 5 minutes so it doesn’t scramble the egg later.
- Mix Wet Ingredients: In a separate bowl, whisk together the egg and vanilla extract. Add the sweeteners and whisk until smooth and well combined.
- Combine with Butter: Once cooled, pour the browned butter into the egg mixture and whisk again until fully incorporated.
- Add Dry Ingredients: Sift in the flour. Add the salt and half of the chocolate chips, then fold until the dough is thick and creamy.
- Bake: Spoon the batter back into the skillet, sprinkle over the remaining chocolate chips, and bake for 25–30 minutes or until golden and set on top.
- Serve and Enjoy: Let it cool slightly before digging in. Serve warm with sugar free ice cream or frozen yogurt for the ultimate indulgence.
This Skillet Chocolate Chip Cookie is the perfect way to end a cozy meal. Try it after a comforting plate of Beef and Pumpkin Shepherd’s Pie where the hearty, savory filling gives way to a warm, gooey cookie center that feels like a hug in dessert form.
If you prefer something lighter, pair it with a Spinach and Ricotta Grilled Cheese for a sweet-salty balance, or make it a fun dessert breakfast moment with a spoonful of Nutella Hot Chocolate Oatmeal on the side. However you serve it, this skillet cookie steals the show every time.
Tips For Making Skillet Chocolate Chip Cookie
- A cast iron skillet works best for this recipe because it gives you those crisp, buttery edges and a soft, gooey middle.
- Keep an eye on your browned butter — once it turns golden and smells nutty, it’s ready. Any longer and it can burn fast.
- Let the butter cool for a few minutes before adding it to the eggs so everything mixes smoothly.
- For a melt-in-your-mouth texture, bake just until set and let the cookie rest before digging in. It’ll finish cooking as it cools.
Recipe FAQ’s
Yes, you can! Use any oven-safe skillet or even a round cake pan. Just keep an eye on it while baking since the edges may brown faster in thinner pans.
It should look golden on the edges and slightly soft in the center. The cookie will continue to set as it cools, so don’t overbake it if you want that gooey middle.
Yes, the dough can be made up to a day in advance. Store it covered in the refrigerator, then bake it straight in the skillet when you’re ready.
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Low Carb Browned Butter Chocolate Chip Skillet Cookie
Ingredients
- 1/2 cup butter
- 1 egg large
- 1 teaspoon pure vanilla extract
- 2 tablespoons sweetener brown sugar substitute, or coconut sugar if not strict KETO
- 1/4 cup natural granulated sweetener (Swerve Granular or Natvia Baking Blend)**
- 2 cups almond flour
- 1/2 teaspoon sea salt
- 1/2 cup sugar free chocolate chips Lily's Dark Chocolate Premium but you can use Enjoy Life chocolate chips for a dairy free option
Instructions
- Preheat oven to 350°F (176°C). Heat the butter in a 9-inch cast iron skillet over high heat until bubbling. Reduce heat down to low; cover pan (optional but prevents butter spitting everywhere), and continue to cook while stirring occasionally until the butter begins to brown. (Be careful when lifting the lid off the pan as the butter may spit.) Once browned, remove from heat and allow to cool for about 5 minutes.
- While butter is cooling, whisk together the egg and vanilla extract. Add the sugar and sweetener and whisk again until combined. Add the butter once it has cooled and mix well.
- Sift in the almond flour (press any lumps gently over the sieve to sift quicker); add the salt and half the chocolate chips; mix through gently until the batter is well combined and creamy. It will be a little thicker than cookie dough. Spoon batter into skillet; top with remaining chocolate chips.
- Bake for 25-30 minutes or until set on the top when pressed lightly and a toothpick inserted into the centre of the cookie comes out clean.
- Serve with No Sugar ice cream or frozen yogurt and enjoy!
Notes
- Replace egg with 1 flax egg for VEGAN substitute
- Natural sweetener can be subbed with coconut sugar or regular white sugar if you like. You will need to recalculate nutritional macros.
- Make sure you use fine almond FLOUR (light yellow in colour) and NOT almond MEAL.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What happens if you leave out the natural granulated sweetener? I’ve been programmed to believe that all artificial sweeteners are the Devil so I’m leery. Otherwise, the recipe looks mouthwatering and I really want to make it.
Hi Julia! You can replace it with coconut or normal sugar, or you can leave it out all together. The cookie won’t be sweet at all, but you can make the dough first without any sugars and taste test, then go from there 🙂 I don’t blame you regarding sweeteners! I managed to find one I love that’s natural based with Stevia in it 🙂
I substituted coconut flour and it was really dry. Any suggestions?
I’ve inly tried this recipe how it is written. I don’t recommend substituting ingredients as there are no guarantees it will turn out. As a general rule, coconut flour requires a lot more liquids in baking, such as extra eggs, oil, milk etc.
Hello from the California Coast! And a BIG thank you for this idea and recipe. I added in some chopped hazelnuts, but followed all other steps exactly (because i need nuts in my cookies!).
I read and re-read several times, thinking I’d missed the leavening ingredient (baking powder? baking soda?), but prepared and baked as directed – and it’s WONDERFUL: chewy yet crisp, reminiscent of a “regular” sugary, wheat-flour chocolate chip cookie, no sacrifice here. I’m wondering now if adding leavening to an almond flour or other low-carb dough actually detracts from it, as most other almond flour cookies I’ve attempted have been soft and puffy, more muffin-like than the crumbly chewy-crisp cookie texture of this skillet cookie.
So glad to have stumbled upon your blog as I searched! I’m not usually one to comment, but simply had to stop in and send my appreciation.
Yes! I don’t like using baking powder or soda in my skillet cookies. They come out too cake-like and I love dense, chewy cookies, just like you 🙂 I’m so glad you stabled onto my blog! I try to share a little of everything, and I hope you enjoy the recipes!
Almond flour, cocoonut sugar, it’s low carb, and it’s giant COOKIE?? Yes please!!!
At least you can hold your head up high! I love your blog because you’re original. Keep up the good work Karina! Those that copy you will have a big dose of Karma served to them. And yes, I’ve seen that recipe. Your photos and your style is way better than hers. Just saying.
Really? Wow thank you! That’s an amazing compliment. Especially since I always second guess myself and my photography. You made my day!
I’m with Beth. I saw it too! Low class blog swiping recipes from you. She should be ashamed! Hold your head up high Karina. Take it as a compliment 😉
Hey Tanara! Holding it as high as I can! It is definitely a compliment. A bittersweet one 🙂
If I don’t have a cast iron skillet will I be able to use a regular one?
As long as your regular skillet is oven proof that should be fine! You can also use an 8×8 square pan or a pie dish works too 🙂
Just so you know if you don’t already! I stumbled on another site who copied this same recipe from you only they are calling them blondies! And it has over 100 people commenting on the recipe. That sucks! I’ll message you the link. So low!
Thank you for emailing me Beth! I appreciate the gesture. Yes I’ve seen it, and yes it sucks! Nothing I can do though. She will just have to live with herself and the karma train 😉
I’m a BIG fan of your other skillet cookies, but this one sounds just as good. Isn’t almond flour great? What’s your take on coconut sugar? I found it hard not to compare to regular sugar, but after using it found it fine. Our taste buds have been bombarded with sugar it’s just a matter of time to adjust. I can appreciate you taking care of yourself health wise. Good. On. You! I’ll still be a reader here. 🙂
BTW I just finished a 10 day Master Cleanse, have been doing it once a year now for the past 9 years. It is definitely mind over matter. It’s good to take care of yourself… now I just need to work on the moderation part because like you “I.need.cookies. And cakes. And cheesecakes.” I am not perfect when it comes to eating well, but it’s progress, not perfection I’m think !
Oh I hear you loud and clear Kevin. Thank you for your support! One thing I learned after having cancer is the vessel we’re given is so precious and fragile that we sometimes forget the need to look after it. It’s only when it starts to break down that we analyse what we’re doing to it…
How do you feel after your cleanses?
I’m actually in love with coconut sugar! Especially in baking. It replaces brown sugar so well it’s not noticeable at all! I don’t add it to anything else as I’ve cut sugar out as much as possible, but one day I’ll add it to my coffee. I can only image a caramel latte flavour. Move over Starbucks 😉
And perfection is non existent. I love your take on that! Thank you Kevin! I’m sure your partner will love this one if you get the chance to try it!
I’m so glad you found something that works for you and you’re feeling better! And with dishes like this skillet cookie, who needs carbs!
Right?! Carbs? What carbs?! 😉
Thank you Sarah! Your support truly means a lot to me!