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Chocolate Skillet Cookie

Impress your guests and your family with this beautiful Chocolate Skillet Cookie! Baked in a large cast iron skillet, this AIP chocolate cookie is so easy to make and feeds a crowd. This skillet cookie has wonderful, crispy edges and a soft chewy brownie-like center. You’ll love the AIP-friendly chocolate sauce drizzled all over this cookie. A skillet cookie is easier to prepare than traditional cookies because you don’t have to form individual cookies. This is a great dessert to serve over the holidays or for a special occasion, and it is fun to eat. A skillet cookie can be served on its own, or you can serve it with a scoop of dairy-free, egg-free ice cream, such as my Vegan Pumpkin Ice Cream, for a wonderful combination of chocolate and pumpkin flavors in every bite.

A slice of AIP-friendly chocolate cookie baked in a large cast iron skillet

This AIP skillet cookie is made using a combination of AIP-friendly, gluten-free flours: tigernut flour, cassava flour, coconut flour, and tapioca starch.

Each of these alternatives to grain-based flours has an important role in this cookie recipe.

Cassava flour and tapioca starch are both made from the root of the cassava plant, also known as yuca. These ingredients provide energy to the body without causing a spike in blood sugar. Cassava is high in resistant starch, which is a type of starch that has similar benefits as fiber for the digestive system. Resistant starch also helps feed the “good” bacteria in the gut and may help reduce inflammation. Tapioca starch does not have as many nutrients as other flours, but it helps make the center of this skillet cookie nice and chewy.

Cassava flour,  tapioca starch, tigernut flour, and coconut flour in a bowl to make AIP cookie dough

Tigernut flour is a great source of Vitamin E, fiber, and resistant starch. These nutrients help protect the body against free radicals and helps you digest food easily.  

Coconut flour is full of healthy fats that may assist in maintaining heart health by reducing blood cholesterol levels and triglycerides. It is also high in vitamins and minerals, such as iron.

This skillet cookie contains cacao powder, which is made by grinding cocoa beans. Cacao powder is loaded with flavanols, which are antioxidants that have been shown to reduce tiredness, improve heart health, cognitive function, and to regulate blood pressure. In addition, cacao powder is high in fiber, which helps support our digestive system.

Finely ground cocoa beans made into a cocoa powder for an AIP chocolate sauce

Adding cacao powder is a great way to add extra nutrition and flavor to your AIP desserts!

AIP Chocolate Sauce

This chocolate cookie is drizzled with an easy AIP chocolate sauce that comes together quickly while the skillet cookie is baking. It is made with cacao powder (adding more of those healthy antioxidants!), coconut sugar, and a splash of water. These three ingredients are combined in a small saucepan and take just a few minutes to melt together over medium heat, forming a delicious, rich, chocolate sauce that is perfect for adding a pop of color and lots of flavor to this chocolate skillet cookie.I hope you love this chocolate skillet cookie as much as I do! I like to sit down with a nice cup of chamomile Sleepy Time Tea and relax as I sip the tea and enjoy every bite of this cookie.

A spoonful of AIP-friendly chocolate sauce made from cacao powder

Try some of my other favorites:

Chocolate Skillet Cookie




Prep Time

15 minutes

Cook Time

30 minutes


For the cookie:
  • 1 cup palm shortening (sustainably sourced)
  • 2/3 cup maple syrup *avoid if following The Myers Way® or AIP diet
  • 1 tsp vanilla extract
  • 1 cup Cassava flour
  • 1 cup Tigernut flour
  • 1/2 cup coconut flour
  • 1/2 cup tapioca starch or tapioca flour
  • 1/4 cup cacao powder
  • 2 tbsp The Myers Way® Collagen Protein
  • 1 tsp baking powder
  • 1/2 tsp sea salt
For the chocolate sauce:
  • 1/4 cup coconut sugar
  • 2 Tbsp cacao powder
  • 1 tsp water


  1. Preheat oven to 350 degrees Fahrenheit and brush a 10 inch or 12 inch cast iron skillet with coconut oil.
  2. Use an electric mixer to cream together the shortening and maple syrup (optional) until fluffy and thoroughly combined, about 1 minute. Add the vanilla extract and whisk to combine.
  3. In a medium bowl, mix together the four flours, cacao powder, Collagen Protein, baking powder, and sea salt.
  4. Add the flour mixture to the shortening mixture in 2-3 additions, fully mixing the flour mixture until combined before adding more. The resulting mixture should have the appearance of soft cookie dough and should not be too sticky to the touch.
  5. Transfer the cookie dough to the oiled cast iron skillet and use your hands or the back of a spoon to spread the dough evenly around the skillet. Tip: if using your hands, wet your hands to prevent the dough from sticking to your hands.
  6. Bake at 350 degrees Fahrenheit for 30-35 minutes, or until the edges puff up and slightly pull away from the sides of the skillet, and the center is slightly firm to the touch.
  7. Allow the cookie to cool while you prepare the chocolate sauce: In a small saucepan, combine the coconut sugar, cacao powder, and water. Heat over medium-low heat until the sugar melts, stirring constantly. Use a spoon to drizzle the chocolate sauce over the cookie. Slice the cookie into 8 wedges and enjoy!
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