Brown Butter Chocolate Chip Cookie Skillet With Almond Flour

Brown Butter Chocolate Chip Cookie Skillet With Almond Flour

This one-bowl recipe yields a rich, molten cookie skillet that will have you mmmm-ing until the last bite. To make this recipe properly, you’ll need a batch of Brown Butter Ghee.

  • Author: Christine Tusher
  • Prep Time: 5 Minutes
  • Cook Time: 17 Minutes
  • Total Time: 22 Minutes


  • 1/4 c brown butter ghee
  • 1 large egg yolk
  • 1 tbsp water
  • 1/2 tsp vanilla
  • 3/4 c super fine almond flour
  • 5 tbsp coconut sugar
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 1/3 c chocolate chips (plus a few extra for topping)
  • 1/2 tsp flake sea salt (I used Maldon Salt)


  1. Preheat the oven to 350. Meanwhile, cream together the wet ingredients with a whisk.
  2. Add almond flour, coconut sugar, baking soda, and salt. Mix thoroughly.
  3. Fold in the chocolate chips.
  4. Pour the mixture into a greased 6- or 8-inch cast-iron mini skillet. The batter will be thick like cookie dough.
  5. Bake in the preheated oven for 17-19 minutes until the edges crisp but the middle stays doughy. Top with remaining chips and sea salt.
  6. Let cool until the skillet can be safely handled with bare hands, then dig in!


Top with ice cream or coconut yogurt.