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    Home » Recipe Archive » Paleo » Berry Recipes » Dark Chocolate Raspberry Cookie Skillet {Gluten Free, Sugar Free, Grain Free, Dairy Free}

    Dark Chocolate Raspberry Cookie Skillet {Gluten Free, Sugar Free, Grain Free, Dairy Free}

    Dec 29, 2017 · Modified: Sep 14, 2020 by thegranoladiaries · 9 Comments · About 3 minutes to read this article.

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    On my Instagram, a bunch of you asked for this recipe before the New Year so you could make it for NYE. So, I've rushed to get this post up, and now it's here with a couple days to spare! So you can run out to the grocery store and get what you need and ring 2018 the right way. Aka: with a melty, gooey, delicious cookie skillet. Which is also LOW SUGAR, so you don't start off 2018 with a Sugar Hangover.
    IMG_1934
    Yay!
    The ingredients are SUPER SIMPLE, so you may not even need to run to a grocery store. You'll just need eggs, maple syrup (or honey), coconut oil (or butter), vanilla, chocolate, raspberries, and almond flour (or if you have almonds, just grind them up!) All classic pantry staples that you probably have on hand! IMG_3322
    I want to start this post by mentioning that this recipe is 100% inspired by Bakerita. She is a cookie skillet and dessert photography MASTER! Seriously, all her creations make me drool, even if it's a dessert I don't particularly like. Gotta give her so much credit...
    IMG_3340
    That said, I did tweak her recipe for this cookie skillet quite a bit to fit my own preferences and what I happened to have on hand when I made it. One major change was subbing maple syrup instead of coconut sugar. I know they are both natural lower GI sweeteners, but I find Maple Syrup has more health benefits than Coconut Sugar, so opt to use that when I can. Like here, and here, and here. Adding raspberries to a cookie though?! Genius idea.
    IMG_3348
    I also used blanched almond flour, but I believe any nut flour would work here, perhaps even oat flour. These peppermint chocolate cookies can be made with either oat or almond flour (or both!), so the same logic *should* apply to this skillet...
    IMG_1927

    Gluten Free Chocolate Chunk Cookie Skillet with Raspberries 
    By The Granola Diaires 
    Ingredients:

    • ¼ C Coconut Oil, at room temp
    • ¼ C Maple syrup
    • 1 Egg yolk (+ 1 extra full egg if you like fluffier cookies, leave out for a denser cookie)
    • 1 tsp vanilla
    • 1 Cup Blanched Almond Flour
    • 1 - 2 Tbsp Unsweetened Almond Milk
    • ¼ tsp baking soda
    • Dash of sea salt and dash of cinnamon (optional)
    • Big handful dark chocolate chunks
    • ~ 1 /3 C Raspberries

    Directions:

    1. Preheat oven to 350 and grease/line an 8" cake tin or skillet.
    2. Whisk the maple syrup and coconut oil with a fork until combined. Stir in the egg yolk and vanilla.
    3. Add Almond flour, baking soda, salt, cinnamon (if using), and stir to combine. Do not overstir! If mixture seems too dry/crumbly, add almond milk, ½ Tbsp at a time, until all combined.
    4. Fold in raspberries and chocolate chunks. Use your hands to press mixture into baking dish and flatten on top. Press some extra raspberries and chocolate chunks onto the top.
    5. Bake for 18 - 20 minutes.  Then, broil for 1 - 2 minutes to firm up the top. Enjoy immediately with some ice cream, or let cool and store in the fridge for later. HAPPY NEW YEAR'S!
    6. Don’t forget to show some love, tag me and use #TheGranolaDiaries in your recipe recreations! Follow me on Instagram and Facebook for more delicious and nutritious recipes!
    Pin the recipe for later!

    Dark Chocolate Raspberry Cookie Skillet {Gluten Free, Sugar Free, Grain Free, Dairy Free} #glutenfree #dairyfree #sugarfree #cookieskillet

    « Double Chocolate Peppermint Cookies {Gluten Free, Sugar Free, Dairy Free, Nut Free}
    Copycat Eating Evolved Mint Coconut Butter Cups {Sugar Free, Paleo, Dairy Free} »
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    Comments

    1. Briana

      December 30, 2017 at 7:26 am

      Hey can you sub almond flour for peanut flour? And some oil for unsweetened apple sauce?

      Reply
      • granoladiaries

        December 30, 2017 at 9:02 am

        I haven't tried it but I don't see why not! I've never worked with Peanut Flour, so I'm not too sure. If you want one sweetened with applesauce instead of oil, you can also check out my recipe "Paleo Cookie Cake Skillet" 🙂

        Reply
    2. Briana

      December 30, 2017 at 1:46 pm

      Thanks!

      Reply
      • granoladiaries

        January 03, 2018 at 2:05 pm

        enjoy!

        Reply
    3. Jo

      January 11, 2018 at 5:02 am

      Can you use ground almonds instead of almond flour?

      Reply
      • granoladiaries

        January 12, 2018 at 5:42 am

        That would make for a nutty cookie!!!!
        Since the almond flour is used as a "flour substitute", I would grind all the almonds you have to make your own almond meal/flour! Otherwise you may end up with a pan of roasted almonds and raspberries 🙂

        Reply
    4. Taegan

      August 12, 2020 at 12:36 am

      Would a flax egg work and could you sub oat flour or coconut flour for almond flour?

      Reply
      • thegranoladiaries

        August 12, 2020 at 9:01 pm

        A flax egg would probably work, though I haven't tried it!
        I would imagine Oat Flour might work as well, though the cookie will be denser and chewier. I would not sub in Coconut Flour.

        Let me know how it works out if you try it!

        Reply

    Trackbacks

    1. The Best Peanut Butter Cookies You’ll Ever Eat {GF, RSF, No Butter} – The Granola Diaries says:
      January 24, 2018 at 9:31 am

      […] If you love cookies but are in the mood for something different, why not try this Paleo Cookie Cake? Or this Dark Chocolate Raspberry Cookie Skillet? […]

      Reply

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