Skillet Chocolate Chip Cookies

Skillet Chocolate Chip Cookies - vegan, gluten free, low FODMAP

Can you really ever have too many chocolate chip cookie recipes? I think not! So far we’ve got edible chocolate chip cookie dough, high protein chocolate chip cookies, and now a quick and simple skillet chocolate chip cookie recipe.

Skillet Chocolate Chip Cookies - vegan, gluten free, low FODMAP

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Reasons to love these cookies:

  • Made of simple ingredients
  • Only takes 5 min. to whip up
  • Crispy edges
  • Soft and chewy center
  • Full of healthy fats/low in saturated fats (the bad kind)
  • High in fiber
  • Made in only 1 bowl
  • Sweet and delicious
  • Perfectly portioned. I mean, if you want to eat a whole semi-giant cookie. And who doesn’t 😉

Skillet Chocolate Chip Cookies - vegan, gluten free, low FODMAP

I love that these cookies are baked in a skillet. Not only does it save time because you don’t have to scoop out each individual cookie, but you also get a great combo of textures. Crispy edges with a soft and chewy center.

Part of the reason the center of these cookies turns out so soft is because the batter is a bit runnier than a traditional cookie batter. Regular cookies are thick and hold their shape. This dough is closer in consistency to a pancake batter. It’s sort of runny, and if we were baking them on a regular cookie tray instead of in a skillet you’d probably end up with one thin, giant blob. A delicious blob, sure! But still a blob none the less.

Skillet Chocolate Chip Cookies - vegan, gluten free, low FODMAP

The other reason is that these skillet cookies get baked at a higher temp than other cookies. At 375 F, these cookies will set quickly around the edges, but keep the center nice and soft. Just the way I like my chocolate chip cookies!

And if for any unknown reason you would want to make only 1 slillet cookie, you can half the recipe with no problems.

Skillet Chocolate Chip Cookies - vegan, gluten free, low FODMAP


Yields 2 - 6.5" cookies

Skillet Chocolate Chip Cookie

Gluten Free Vegan; Low FODMAP; Egg Free; Soy Free; Nut Free

5 minPrep Time

13 minCook Time

18 minTotal Time

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  • 1/4 cup + 2 Tbsp tahini (or other seed/nut butter)
  • 1/2 cup vanilla yogurt (dairy or non-dairy)
  • 1/4 cup light brown sugar
  • 1 tsp vanilla extract
  • 1/4 cup oat flour
  • 2 Tbsp buckwheat flour
  • 2 Tbsp arrowroot
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup chocolate chips/chunks


  1. Preheat oven to 375 F.
  2. In a medium sized mixing bowl, stir together the tahini, yogurt, brown sugar, and vanilla extract.
  3. Add the oat flour, buckwheat flour, arrowroot, baking soda, and salt. Stir until well combined.
  4. Fold in the chocolate chips and/or chunks.
  5. Evenly pour the batter into two 6.5" cast iron skillets. Bake for 12-14 min. or until the edges darken slightly and a toothpick inserted into the center comes out clean.
  6. Top with some whipped cream, ice cream, or eat it all by itself! Best served warm 😉

Some products I used for this recipe:

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Toffee Oat Chocolate Chip Cookies

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