Chocolate Chip Mini Skillet Cookie
By Sammi Brondo — July 26, 2024
I don’t think it’s any secret (or surprise, really) that chocolate chip cookies are my #1 favorite food. Just take one quick look at my Instagram and it’s pretty obvious.
I’d like to start a petition for why skillet cookies are superior.
1) Just like a holiday Reese’s have more peanut butter than (and are superior to) regular Reese’s peanut butter cup, you’ve got more filling per cookie ratio in a skillet cookie. This means more gooey, deliciousness.
2) Skillet cookies are easier to throw together. You don’t have to make a big batch of dough or scoop 15 times into cookies. Nope. Just put it all in the skillet and there ya go.
3) This skillet cookie in particular makes the best single or double serve option. Use a mini skillet and in 20 minutes flat, you’ve got a heavenly, warm dessert option.
Now, if you’re thinking, that’s a lot of cookie, I shouldn’t eat this myself or I’ll save this for a cheat day…. let me stop you right there.
Food is meant to be enjoyed. This is a mini skillet cookie. I’m not telling you to go eat cookies all day every day.
But I am telling you to enjoy food you love! And if it’s cookies you love, this one sure does hit the spot.
Avoiding food you love just puts it on a pedestal and makes you crave it even more. And then you know what happens?
The craving gets uncontrollably strong, you finally give in, feel guilty for doing so, and don’t even enjoy the dang cookie.
So avoid all that and just make this skillet cookie when the craving strikes, okay?
And if you’re still on the fence and want to learn more about including dessert in your diet – without guilt – I can’t recommend my course, Food Freedom for the Whole Family enough. It teaches you everything you need to know in order to stop stressing, quit obsessing, and finally create a healthy relationship with food.
Mix the dough
Preheat the oven to 350 F. In a large bowl, mix the coconut oil, brown sugar, 1 egg and just a teaspoon of vanilla extract.
In a separate bowl, mix the flour, baking soda, salt and cinnamon.
Add dry ingredients into wet and mix until combined. Stir in oats. Fold in chocolate chips. The dough will be a little less firm than a traditional cookie dough.
Bake
Once all of the cookie dough is mixed, place it in a greased mini skillet. I used a 5 inch skillet.
Bake for about 14-15 minutes.
Notes
- Coconut oil: Swap for butter if you don’t have any coconut oil on hand. Just make sure it’s a little softened.
- Egg: A flax egg will work. Mix 1 tablespoon ground flaxseed with 3 tablespoons water. Let sit in the fridge for 15 minutes to gel before using.
- Texture: The texture of the dough will be a little less firm than traditional cookie dough – almost like a cross between cookie dough and cake batter. This is normal!
- Cooking time: For a more gooey, less cooked cookie, reduce the cooking time by 2-3 minutes. Note that the cookie will continue to cook slightly once out of the oven.
Ingredients
- 2 tablespoons coconut oil
- 1/3 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1/3 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 cup rolled oats
- 1/4 cup chocolate chips
Instructions
- Preheat oven to 350 F.
- In a large bowl, mix coconut oil, brown sugar, egg and vanilla.
- 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 chocolate chips. 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 14-15 minutes.
