Paleo Cookie Skillet {Whole30, Gluten Free, Sugar Free}
This paleo cookie skillet is absolutely addicting and full of chocolatey bites! It’s completely gluten free, sugar free, Whole30 compliant, and has a vegan option!
I hope you have your spoons ready because this paleo cookie skillet is about to blow your mind!
This has been one of my favorite recipes since starting The Banana Diaries back in 2017, and it still holds true.
This paleo cookie skillet is completely flourless and nut free, but filled with a deliciously rich and chocolate chip cookie flavor and texture! Plus, there’s a vegan option if you don’t do the eggs- just swap in chia or flax! Both work, I’ve tried them!
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So what makes this paleo cookie skillet so darn good? I honestly think it’s the sweet potato. Yes, you read that right. Sweet potato in cookies…again. It’s so good though! You don’t even need to add any sweetener because the Japanese sweet potato completely takes care of it!
Now you could definitely use a regular yam for this recipe, but it will look orange instead of that beautiful golden brown. The flavor will still be there though, so not to worry!
The rest of the ingredients for this cookie skillet are just as simple. Eggs, vanilla, cinnamon, sea salt, coconut butter, water, and chocolate chips!
Easy enough right?
My favorite coconut butter is Artisana Organics– really good people and really good coconut butter! You could also make your own too- just puree coconut flakes until it gets creamy, like a nut butter! This way the recipe remains nut-free, which is what I want for my nut-allergy friends. You could always swap in a nut butter though!
For chocolate chips, I’m a huge fan of either Lily’s Sweets or Pascha’s 100% chocolate chips. They’re both insanely delicious, and the ones by Pascha are strictly cacao. Aka very strong, so I recommend only for chocolate connoisseurs! 😉
Now, once this beautiful and chocolatey paleo cookie skillet comes out of the oven, you’re going to want to throw a scoop of ice cream on top!
Recommendations: chocolate, vanilla, or vanilla chocolate chip! But go crazy! Have whatever ice cream you want 🙂 Because life is short and needs to be enjoyed!
I hope you love this paleo cookie skillet as much as I do! If you’re like me, you’ll be making it at least once a week!
Paleo Cookie Skillet {Whole30, GF, Sugar Free}
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 9 1x
- Category: Dessert
- Cuisine: American
Description
This paleo cookie skillet is absolutely addicting and full of chocolatey bites! It’s completely gluten free, sugar free, Whole30 compliant, and has a vegan option!
Ingredients
- 1 large Japanese sweet potato (baked and cooled, skin removed)
- 2 large eggs (can swap in chia or flax eggs)
- 1/2 cup coconut butter
- 1/2 cup filtered water
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp sea salt
- 1/2 cup chocolate chips
- 1 tbsp coconut oil
Instructions
- Preheat oven to 375F and grease a 9″ skillet or baking dish with 1 tbsp of coconut oil.
- In a large food processor, pulse sweet potato until it’s a mash.
- Add in eggs, coconut butter, water, vanilla, cinnamon, and sea salt.
- Blend until a creamy batter.
- Remove the main bowl from the food processor and mix in chocolate chips.
- Pour batter into the skillet or dish and bake for at least 35 minutes or until a light golden brown.
- Remove and serve with your favorite ice cream!
