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!
Prep ingredients
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 skillet cookie cool for a few minutes. Top with sautéed apples.
Serve
Serve with vanilla ice cream for dessert.
Notes
- 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 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.
- 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!
- Storage: Store skillet cookie in an airtight container in the fridge for up to 4 days.
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.
