This Salted Caramel Cookie Skillet is going to knock your socks off. On the bottom of the skillet, you will find a decadent (and healthy!) caramel sauce, all topped with a delicious (also healthy!) chocolate chip cookie. So that when you dig in, you get a combination of chocolate chip cookie and caramel sauce combined. This cookie skillet is paleo-friendly, gluten-free, grain-free, and refined sugar-free. I love eating it straight from the skillet – plain – but it’s also absolutely fantastic with a big scoop of vanilla ice cream on top!
The best part about this recipe, is that it’s EASY. I’ve even got a video to show you how it’s done, step-by-step, so be sure to watch it below!
What you need to make this Salted Caramel Cookie Skillet
You need just a few simple ingredients to make this recipe!
For the sauce, you need:
- Maple syrup
- Almond butter
- Coconut oil
For the cookie part, you need:
- Almond flour
- Baking soda
- Maple syrup
- Coconut oil
- Vanilla extract
- Egg (you can substitute for a flax egg to make vegan! I have tried it and can confirm that it works perfectly.)
- Dairy free chocolate chips
How to make this Salted Caramel Cookie Skillet
To make this recipe, it is so easy. The first step is to make the caramel sauce, and to do that, all you have to do is blend the three ingredients together in a blender until it’s nice and smooth. Then transfer it to the bottom of a greased skillet. Then, it’s time to prepare the cookie dough, and to do that, you simply mix together all of the ingredients in a bowl, and once smooth, layer it on top of the caramel sauce. I use a spatula to make sure it’s even and flat, and note, it won’t be perfect! Then bake for 20-22 minutes and that’s it – HEAVEN!!!!!!
If you make this recipe, please be sure to leave a comment below – this helps other readers decide whether to give this recipe a try! And, since I practically live on Instagram, be sure to tag me in your creations so I can see them and repost on my IG stories! Enjoy! xx
Ingredients
Caramel Sauce:
- ¼ cup maple syrup
- ½ cup almond butter
- ¼ cup coconut oil, melted
Cookie Skillet:
- 1 ¼ cup almond flour
- 1 tsp baking soda
- 1 tsp sea salt
- ¼ cup maple syrup
- ¼ cup coconut oil, melted
- 1 tbsp vanilla extract
- 1 egg
- ¾ cup dairy free chocolate chips
Instructions
- Preheat oven to 350 F.
- Grease a 10 inch cast iron skillet.
- Place caramel sauce ingredients in a blender and blend until a sauce forms, about 30 seconds.
- Transfer to the skillet, covering the bottom of the skillet.
- In a medium bowl, mix together the cookie skillet ingredients, folding in the chocolate chips last.
- Layer the cookie dough over the caramel sauce, using a spatula to even out (it won't be perfect, the caramel sauce will move out towards the edges of the skillet!).
- Bake 20-22 minutes, note it might still be soft and gooey and that's ok!
- Let it sit for 10 minutes to cool and finish cooking, and then DEVOUR!
Recipe In Action
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What others are saying
Should the batter looks like batter? I subbed applesauce for the egg (allergy) and it seems too dry. Thoughts/ ideas? Thank you!
Thank you for this recipe. It’s keeping me sane right now!
Unfortunately, these did not come out right at all for me. The caramel sauce did not come out anything like a caramel sauce. After I baked it, it was more like a batter underneath of the cookie batter. Also, even though the top of the cookie part got brown, it never got crispy and stayed the soft texture of a very cake-y cookie. Bummer – they looked so great in the picture 🙁
That’s a shame! So many people have made this recipe with huge success. All my recipes are tested several times before sharing, so I’m not sure what went wrong 🙂
SO good
This was fantastic! Better than I expected!
I halved the recipe since I couldn’t eat the whole thing and wasn’t sure either if I could freeze any leftover.
I decreased a bit the maple syrup simply because I was afraid it might spike my blood sugar, but i didn’t think of decreasing the salt either 😂 and it turned out really salty for my taste. 🤣 BUT, i still enjoyed it, i had some strawberry yogurt which counteracted very well the saltiness.
Eitherway, I plan to remake it, next time whole recipe in my cast iron skillet and I’ll be careful with the maple syrup/salt quantities. It was really good! 🙂 thanks, Nicole!
Hi Ioana! SO happy you loved the recipe! Thank you so much for the review. The cookie skillet can be refrigerated for up to two days, but can’t be frozen. So if you make it again, I recommend refrigerating it!
Hi, Nicole!
Thanks for the refrigerating tip, good to know and to apply next time I make whole recipe!
You’re so welcome!
This was absolutely delicious! My whole family devoured it with some vanilla ice cream on top. I used peanut butter instead of almond butter and added in some salted caramel chocolate chips. Thank you for the amazing recipe! Will definitely be making again!
That sounds absolutely delicious, Zofia! Thank you for the review!
This was amazing- a friend came over and ate 3/4 of it the night I made it- this will be a future repeat!
Hi Nicole! If I’m using a 12 in cast iron will this work or do I need to tweak measurements?
Hi Mariel! I would tweak the measurements if possible. If you use a larger cast iron, with the current measurements, you might get a thinner and more crispy cookie skillet!
Hello!
This looks delicious! But does the « caramel » sauce actually taste like caramel? Or does it taste like maple syrup?
Thank you!
Caroline
Hi Caroline! It tastes like caramel. I wouldn’t call it a salted caramel cookie skillet if it didn’t! 🙂
So easy, so delicious! Perfect texture, perfect taste! Thank you for making incredible cookies, this recipe will definitely be on repeat.
Woohoo!! You are so, so welcome, Danielle! Thank you so much for your review!
Unfortunately for me the cookie turned out very oily and grainy, I’m just not sure what went wrong! I could have swore everything was done right.
Oh no! I am so sorry to hear that, Zoe! Did you swap out any ingredients in the recipe?