I don’t often eat dessert, so when I do, it had better be damn delicious and contain only the best ingredients. My Brown Butter Chocolate Chip Cookie Skillet With Almond Flour checks both categories thanks to nutrient-rich almond flour and grass-fed brown butter ghee.
My husband, Scott, has a short attention span when it comes to food. If he eats a salad with chicken for lunch, he doesn’t want chicken at dinner. And if he has a yogurt bowl one morning, he must have eggs the next. This cookie skillet is one major exception. He has literally requested it every single night for the past week, which is no problem because it’s so easy to make!
This one-bowl recipe takes less than 5 minutes of hands-on time, is packed with healthy ingredients, and is a perfect dessert to make with kids. I predict it will be a go-to in our house for years to come. I hope it earns a space in your recipe box, too. Now, about the ingredients…
Why Almond Flour?
I’m not gluten-free, but I do notice a difference in how I feel when I eat gluten. My stomach gets an overly full feeling and sometimes even becomes bloated. If the point of dessert is to enjoy it, why would I want to eat something that makes me feel ugh?
With its high moisture content, this cookie skillet was the perfect opportunity to break out the almond flour. I always use superfine almond flour when I bake, otherwise recipes tend to turn out dry, gritty, heavy, or all three. Trader Joe’s makes a great finely ground almond flour and so does Bob’s Red Mill.
Using almond flour also helps me justify face-planting into the gooey deliciousness of this particular cookie skillet because it’s more nutrient-dense than wheat. Almond flour packs loads of healthy, omega-rich fats plus a little protein boost into your baked goods, making it a more nutritious choice than wheat flour even if you aren’t gluten-free.
Brown Butter Ghee? Sounds hard.
Fine. Make it with regular ghee if you want. But the name of this dessert is “Brown Butter Chocolate Chip Cookie Skillet With Almond Flour” So if you skip it, you’re really just making a regular old, gluten-free chocolate chip cookie skillet. And it will taste great! But if you want to eat something that leaves you rolling on the floor in ecstasy, make the brown butter ghee I described in my last post. It’s super easy to do, and the rich, toffee-like flavor elevates a basic cookie skillet into a crave-worthy dessert you’ll see in your dreams.
When you use brown butter ghee in this recipe, your entire house fills with a smell I can only describe as “Christmas at Grandma’s.” And when you take a bite, you’re bowled over by the taste of rich, buttery caramel with a hint of hazelnut, punctuated with bursts of melted chocolate. The mouth feel is like molten silk, and the taste lingers on your lips, forcing you to pick up your spoon and dig for that one…last…crumb sticking to the seam of your skillet. It is, in a word, sexy.
What If I’m Missing An Ingredient?
I’ve made my Brown Butter Chocolate Chip Cookie Skillet With Almond Flour so often that I’ve had to try it every which way. You can substitute regular ghee or softened butter for the brown butter ghee without issue, and brown or white sugar for the coconut sugar. If you do the latter, however, be sure to use an 8-inch skillet, as your cookie will rise more and overflow. And we all know how not fun it is to try and scrape burned sugar off the bottom of your oven.
The one ingredient that’s non-negotiable: the almond flour. I tried subbing another gluten-free mix and it turned the lava-cake-like consistency into glue, and coconut flour is just way too dry. And white flour? Well, then we’re back to that ick feeling. Better to just wait until you have time to go grocery shopping.
Have you gathered your ingredients? Great! Let’s get baking!
Brown Butter Chocolate Chip Cookie Skillet With Almond Flour
This one-bowl recipe yields a rich, molten cookie skillet that will have you mmmm-ing until the last bite. To make this recipe properly, you'll need a batch of Brown Butter Ghee.
- 1/4 c brown butter ghee
- 1 large egg yolk
- 1 tbsp water
- 1/2 tsp vanilla
- 3/4 c super fine almond flour
- 5 tbsp coconut sugar
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/3 c chocolate chips plus a few extra for topping
- 1/2 tsp flake sea salt I used Maldon Salt
Preheat the oven to 350. Meanwhile, cream together the wet ingredients with a whisk.
Add almond flour, coconut sugar, baking soda, and salt. Mix thoroughly.
Fold in the chocolate chips.
Pour the mixture into a greased 6- or 8-inch cast iron mini skillet. The batter will be thick like cookie dough.
Bake in the preheated oven for 17-19 minutes until the edges crisp but the middle stays doughy. Top with remaining chips and sea salt.
Let cool until the skillet can be safely handled with bare hands, then dig in!
Top with ice cream or coconut yogurt.