Apple Cinnamon Skillet Cookie

By Sammi Brondo — August 26, 2026

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This easy Apple Cinnamon Skillet Cookie is a warm, gooey dessert made in just 20 minutes! A soft oatmeal cookie is baked in a mini skillet with fresh apples and cinnamon, then topped with sweet sautéed apples. Serve it warm with vanilla ice cream for the ultimate cozy fall dessert.

There’s little better than the warm, gooey deliciousness of a skillet cookie. It’s basically a freshly baked cookie right out of the oven… but made bigger and placed into a skillet. Add some seasonal sautéed apples on top and talk about cozy!

This recipe is based off one of my favorite all time recipes, my original Chocolate Chip Skillet Cookie.

What I love about skillet cookies – aside from how delicious they are – is how easy they are to make. Because you’re only making enough for one individual skillet, they’re simple, small, and often made in just one bowl.

And, if you’ve never had sautéed apples, you’re in for a serious treat. Not only are sautéed apples one of the best fall smells ever, but they also heighten the sweetness of the apples in the most amazing way.

This skillet cookie is served best when eaten immediately after baking, straight from the skillet with a spoon. I love it with a little vanilla ice cream on top. It tastes like a decadent dessert from one of your favorite restaurants, but made at home, in 20 minutes.

Plus, all the ingredients in this skillet are simple and can be easily substituted. I’d bet you already have most of them – if not all – already in your kitchen.

I talk about it often, but I can’t recommend eating dessert enough. And eating it regularly.

Any time a food isn’t allowed, we only want it more. Restriction always backfires.

If you have a sweet tooth, like I do, letting yourself enjoy dessert regularly is one of the most helpful things you can do for yourself.

It takes dessert off a pedestal so that, eventually, you can see it as just another food.

I hope you enjoy this warm, gooey deliciousness as much as I do!

Why You’ll Love This Apple Skillet Cookie

For all the cozy fall vibes, this dessert is perfect. It’s so easy to make – just one skillet – and makes a cozy, gooey, comforting dessert.

The flavors are rich, highlighting delicious seasonal apples. And the skillet cookie takes only 20 minutes to make.

The result is a decadent dessert that’s perfect for two people or even as a single serving.

When you’re craving a cookie in the fall, this is the one to make.

How to Make Apple Cinnamon Skillet Cookie

Prep ingredients

Prepare ingredients to make this Apple Cinnamon Skillet Cookie. Preheat oven to 350 F.

Mix wet ingredients

In a large bowl, mix coconut oil, sugar, egg and maple syrup.

Mix dry ingredients

In a separate bowl, mix flour, baking soda, salt and cinnamon.

Add dry into wet

Add dry ingredients into wet and mix until combined.

Add oats

Stir oats into bowl.

Fold in apple

Fold in chopped apple. The dough will be a little less firm than a traditional cookie dough.

Spread into skillet

Place dough in a greased mini skillet (about 5 inches).

Bake

Bake for about 14-15 minutes.

Sauté remaining apple

While cookie is baking, add remaining coconut oil to a pan over medium heat. Add the rest of the chopped apple and sprinkle with cinnamon. Let cook, stirring often, for about 5 minutes, until apples are soft and fragrant.


Cool & top

Let Apple Cinnamon Skillet Cookie cool for a few minutes. Top with sautéed apples.

Serve

Serve Apple Cinnamon Skillet Cookie with vanilla ice cream for dessert.

If You Love This Apple Cinnamon Skillet Cookie, Try These

Ingredients You’ll Need

  • Coconut oil: if you don’t have coconut oil on hand, use melted and cooled in a 1:1 substitution.
  • Granulated sugar: Granulated sugar can be easily swapped 1:1 for brown sugar. It’ll give the Apple Cinnamon Skillet Cookie a more golden color, too.
  • Egg: if you don’t have eggs at home or want to make this egg free, swap the egg for a flax egg. To make a flax egg, mix 1 tablespoon of ground flax with 3 tablespoons water and let it sit for at least 15 minutes until it gels a bit.
  • Apple: Make sure to peel the apple for the inside of the cookie and leave the peel on for the topping. I recommend a red apple, like Honeycrisp or Fuji.
  • Maple syrup: Add slightly less for a slightly less sweet cookie if you prefer.
  • All-purpose flour: I haven’t tested this with any other flour. Make sure to use all-purpose.
  • Oats: Use rolled or quick-cooking oats.

Apple Cinnamon Skillet Cookie Tips & Variations

  • Baking time: Baking the skillet for 14 minutes gives you a finished cookie that’s still a gooey on the inside (my personal preference). For a cookie that’s more cooked through, let it bake for longer. It should be golden on top and a little undercooked on the inside when you take it out. It’ll cook a little as it cools!
  • Skillet: You need a mini skillet for this – about 5 or 6 inches. Make sure it’s oven safe.
  • Storage: Store Apple Cinnamon Skillet Cookie in an airtight container in the fridge for up to 4 days.
Apple Cinnamon Skillet Cookie

Frequently Asked Questions

Yes. If you don’t have a mini cast iron skillet, you can use another small oven-safe skillet or baking dish. Keep in mind that the size and material of the pan may affect the baking time, so start checking the cookie a few minutes early.

Yes, you can double the recipe to make a larger apple cinnamon skillet cookie. Use a larger oven-safe skillet and expect it to need additional baking time. Look for golden edges and a center that is set but still slightly soft for that gooey skillet-cookie texture.

You can prepare the cookie dough ahead of time and keep it covered in the refrigerator until you’re ready to bake. For the best warm, gooey texture, bake the skillet cookie shortly before serving.

Skillet cookies are meant to stay softer and gooier in the center than traditional cookies, but the center shouldn’t be completely raw. If yours is too underbaked, return it to the oven for a few more minutes. Pan size, material and individual oven temperatures can all affect baking time

They’re very similar. A pizookie is essentially a large cookie baked and served warm in a skillet or round pan, often topped with ice cream. This apple cinnamon version combines that warm skillet-cookie texture with fresh apples, cinnamon and oats.

Course: Dessert

Apple Cinnamon Skillet Cookie

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Sammi Brondo
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Prep Time 5 minutes
Cook Time 15 minutes
This easy Apple Cinnamon Skillet Cookie is a warm, gooey dessert made in just 20 minutes! A soft oatmeal cookie is baked in a mini skillet with fresh apples and cinnamon, then topped with sweet sautéed apples. Serve it warm with vanilla ice cream for the ultimate cozy fall dessert.

Ingredients  

For the cookie

  • 2 tablespoons coconut oil
  • 1/3 cup granulated sugar
  • 1 egg
  • 1 tablespoon maple syrup
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 cup rolled oats
  • 1/2 small apple peeled & chopped

For the sautéed apple topping

  • 2 teaspoons coconut oil
  • Remaining 1/2 of small apple chopped (leave peel intact)
  • 1 teaspoon cinnamon

Instructions 

  • Preheat oven to 350 F.
  • In a large bowl, mix coconut oil, sugar, egg and maple syrup.
  • In a separate bowl, mix flour, baking soda, salt and cinnamon.
  • Add dry ingredients into wet and mix until combined. Stir in oats. Fold in chopped apple. The dough will be a little less firm than a traditional cookie dough.
  • Place dough in a greased mini skillet (about 5 inches) and bake for about 14-16 minutes, until it's brown on top.
  • While cookie is baking, add remaining coconut oil to a pan over medium heat. Add the rest of the chopped apple and sprinkle with cinnamon. Let cook, stirring often, for about 5 minutes, until apples are soft and fragrant.
  • Let skillet cookie cool for a few minutes. Top with sautéed apples and serve.

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As a registered dietitian nutritionist and certified intuitive eating counselor, I aim to help everyone lose the guilt around food and instead find joy in it. Since becoming a dietitian and earning my Master’s degree in Clinical Nutrition from NYU, I’ve helped thousands of people find food freedom through nutrition counseling and my program. I’d love to help you do the same.

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