When I was a little girl my mom would give me a dime and allow me to walk to the local grocery store to buy an Almond Joy. I loved the combination of coconut, almonds and chocolate. Years later I would pilfer my kids Halloween candy looking for my favorite candy bar. No lie. Fast forward: I don’t eat Almond Joys anymore, but I still love that wonderful classic flavor combination today. So, I decided it was time to pay homage to my favorite childhood treat with this ‘Almond Joy’ Chocolate Chip Skillet Cookie! (Gluten Free Option)
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The Dough:
There is pretty much nothing better than a giant cookie! Basically it’s every child’s (and possibly adult’s) dream. I add shredded coconut, and sliced almonds to a fairly traditional chocolate chip cookie recipe to make this Almond Joy Skillet Cookie. I use Gluten Free Jovial Pastry Flour, because it’s the best for baking!
The Toppings:
Of course you can eat this cookie as is, warm and gooey straight out of the oven. But if you would like to top it I have some suggestions: place a big scoop of your favorite ice cream (my ‘no churn vanilla ice cream’ works nicely) and then drizzle with hot fudge! So fabulously delicious!
So much better than a candy bar! And certainly feeds more people, unless you eat it all yourself…no judgement here.
Besides how fabulous this dessert tastes (and looks and smells) you know what I love about it? It’s easier to bake “cookies” in a skillet and takes less time to make!
The Recipe: ‘Almond Joy’ Chocolate Chip Skillet Cookie! (Gluten free option)
What you need: a10″ skillet or oven safe pan, a hand mixer or stand mixer, organic hot fudge if desired. If you want to make this recipe gluten free I recommend Gluten Free Jovial Pastry Flour
All your (or my) childhood dreams come true!
- 1 3/4 cups gluten-free or all-purpose flour I highly recommend Jovial GF Pastry flour, linked above
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/2 cup butter, softened (1 stick) plus 1 Tablespoon for pan prep
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 teaspoon vanilla paste or 1/2 teaspoon extract
- 1 large egg
- 3/4 cup shredded coconut
- 3/4 cup sliced almonds
- 1 cup chocolate chips or chunks I like dark, but milk chocolate works too
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Preheat oven to 375 degrees and place oven rack in center position
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Use a paper towel to wipe bottom and sides of skillet with one tablespoon butter, set aside
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Place flour, baking soda and sea salt in a bowl, whisk and set aside
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Place softened butter and sugars into mixer and mix for two minutes
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Add egg and vanilla, mix well
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Add dry ingredients and mix until well incorporated
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Add almonds and coconut, mix well
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Add chocolate, depending on your mixer you may need to mix by hand
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Place dough in skillet and press dough evenly into the pan
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Bake for 16 minutes or until cookie is slightly golden and center is set
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Remove from oven. You can serve warm or cool. Top with ice cream and hot fudge if desired
MAY I PLEASE ASK A FAVOR?
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What’s not to love about this decadent concoction?
It looks like an adventure ‘in a skillet’ !!
Please advise which brand of vanilla paste you use.
Thanks for the recipe ~ as always.. Pinning for ‘asap’!
Thanks Carol. I use Neilsean Massey 🙂
LOVE Jovial’s GF baking blends! This looks divine. Like, I could probably handle the entire thing, no problem.
Linda, you’re a master! This looks out of this wold. I want to take a big bite out of my screen hahah.
Linda, I can’t believe I haven’t heard until now of Jovial’s GF baking flour. Thanks for sharing that!! I have no doubt that theirs is the best, having had their pasta and knowing their processes. This cookie is gorgeous, by the way: perfection.
Thanks Megan, the Jovial pastry flour has the perfect texture for cookies!
This looks so decadent! I’m a cookie fanatic lol
I don’t make cookies often, but when I do, I make them count!
This would be such a big hit in our house! Looks so decadent and delicious!
What about making this grain free using coconut and /or almond flours?
Hi Suzanne. Thanks for a great question. I have not tried this recipe with coconut or almond flours, if you do please let me know how it turns out. My inclination is to say that you should try a tried and true almond/coconut flour chocolate chip cookie recipe and just bake it in a skillet. I have a feeling the other ingredients would need to be adjusted in my recipe, but maybe it would work… I just don’t know:)