This almond flour skillet cookie is an easy, gluten free, soft and chewy dessert that is packed with a simple to make homemade toffee and milk chocolate. It comes together quickly in one bowl and is perfect with ice cream!
We eat a lot of cookies in the two sugar bugs household. A lot of cookies.🙄 I’m pretty sure if you look up Cookie Monster, you’ll find all our photos next to the description!😉.
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So many cookie recipes require room temperature ingredients and chill time. I know you all are busy like me and don’t always have time for that, so I’ve been on a quest to find an easier path to making cookies.
Some successful examples of my quest include my 30-minute-or-less cookie recipes that use cold ingredients and require no chill time such as sprinkle cookies, chocolate confetti cookies, German Chocolate cookies and easy drop sugar cookies. Oh, and did I mention this skillet cookie is going to come together in one bowl? Less dishes for the win!!
Ingredients to make Almond Flour Skillet Cookie
- Almond flour – I tested this recipe with both Superfine Natural Almond Flour (what you see in the photos) and Superfine Almond Flour and either one works. Both are Bob’s Red Mill products, not sponsored, just a big fan!
- Unsalted butter – the butter gives flavor and also helps to give a little rise to the skillet cookie.
- Brown Sugar – adds flavor and chewiness.
- Granulated Sugar – adds sweetness and helps with browning and texture.
- Egg – helps to bind the ingredients and give moisture.
- Vanilla Extract – enhances the flavor.
- Baking Powder – helps the cookie to rise.
- Salt – to help balance the sweetness. I always bake with kosher salt.
- Milk Chocolate Baking Bar – milk chocolate is the perfect flavor compliment to the almond flour, but I’m sure a darker chocolate would also work. The baking bar melts into nice chocolate-y pools, which doesn’t happen with chocolate chips.
- Homemade toffee (EASY recipe with process photos below)
- Olive oil – to grease the cast iron skillet.
how to make easy homemade toffee
Homemade toffee is another one of those ingredients that just adds something extra special to baked treats. The toffee melts a bit into the most delicious caramel puddles that pair so nicely with the almond flavor. I promise you, this is EASY and is only going to take you about 10 minutes!
When making toffee, you will want to be uninterrupted at the stove. It’s like making whisky vanilla caramel sauce or cookie butter caramel sauce. The toffee needs your full attention because it can burn if you get distracted.
Add the butter, granulated sugar, salt and vanilla to a heavy bottomed sauce pan and bring to a low boil over medium heat. Stir it constantly with a wooden spoon.
Once the ingredients have melted together and starts to boil, the color turns to a light creamy brown. As the toffee cooks, the color darkens and becomes thicker. You aren’t trying to make caramel, so let it boil about 6-7 minutes until it is starting to take on a caramel color. Then turn off the heat and stir for another 2 minutes.
Pour the homemade toffee into a puddle on a baking sheet with a silicone baking mat. The toffee should be on the thicker side, so no need to spread the puddle, just let the heat of the toffee spread naturally. Allow the toffee to cool, about 30 minutes, before breaking it into pieces. The back of a measuring spoon does a great job! The toffee can be prepared up to two days ahead, store in an airtight container or zip top bag until needed.
let’s make the almond flour skillet cookie!
While the toffee cools, make the almond flour cookie. Preheat the oven and grease a 10-inch cast iron skillet with olive oil.
Melt the butter and allow it to cool about 1 minute, then whisk in both sugars. Next add the egg and vanilla extract, whisking until fully combined.
Add the almond flour to the wet ingredients, followed by the baking powder and salt. Lightly stir/toss the dry ingredients on top of the wet ingredients. Then mix it all together with a spatula until combined.
Finally, add the chopped homemade toffee and milk chocolate and mix until combined with a rubber spatula. Be sure to save aside a few pieces of toffee and chocolate to press on top of the unbaked cookie.
Press the cookie dough into the prepared skillet. The cookie will spread, so it doesn’t have to go all the way to the edges, just do your best to make an even layer. Use the remaining chocolate and toffee to press pieces into the top of the cookie dough. Bake for about 30 minutes.
how do you know when skillet cookies are done?
You will know the cookie is done when the edges have slightly browned and are firm. The middle of the cookie will still be very slightly jiggly and soft. Allow the cookie to cool in the pan for 10-15 minutes to firm up before serving.
how do you serve and eat this almond flour skillet cookie?
Serve family style in the skillet, or slice and serve. If you allow the cookie to cool completely, you can cut the slices so they are more like a bar cookie.
how do you store this gluten free skillet cookie?
The cookie is amazing when it is still warm out of the oven! If you do have leftovers, store them in an airtight container in the refrigerator for up to one week. The almond flour keeps this cookie moist and it could get too soft if you leave it at room temperature. You can also freeze the cookie for up to three months.
What if I don’t have a cast iron skillet?
I originally intended for this recipe to be a no-chill traditional cookie, but it proved to be a little tricky to get the cookies not to spread without chilling.
We loved the soft and chewy cookies with the melty pools of toffee and chocolate so much that I knew it just needed a different baking technique! I have not tested this recipe in an 8×8 baking pan, but I have a feeling it would work just fine. The dough will be slightly thicker, so it may take a few extra minutes of baking time. You could also bake the recipe as cookies, but I would freeze the dough for 30 minutes or let it chill in the refrigerator for 60 minutes. The cookies will still spread a bit, especially if you are extra generous with the homemade toffee!
We bought our cast iron skillet at Costco and have been quite happy with it! It came with a 10-inch and 12-inch skillet and was $29.99 for both. When I last checked, they still carried them.
Do I have to use homemade toffee?
I highly recommend making the homemade toffee! It melts so much nicer into the cookie!! If you prefer to skip this step, you could use toffee baking bits, but they will not melt the same way.
I’ve been finalizing the recipes that I will share for the remainder of the year and my list is getting quite long. Hopefully, I will be able to share more than one recipe per week so you have plenty of delicious baking recipes to get you through the fall and holiday season. Please leave me a comment below if there are any recipes you definitely want to see! Until then, be safe and enjoy the remainder of summer!☀️
more gluten free recipes to try ~
If you make this recipe (or any recipe!) from two sugar bugs please come back and leave a review and a star rating. I read every comment, and I LOVE hearing from you!
Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this Almond Flour Skillet Cookie. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
almond skillet cookie
- 2-3 teaspoons olive oil (for greasing the cast iron skillet)
- 1/2 cup (113g; 1 stick) unsalted butter, melted
- 1/2 cup (100g) brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups (192g) almond flour
- 3 ounces (85g) milk chocolate baking bar
- 1/2 - 3/4 cup toffee pieces
- For the toffee: Prepare a baking sheet with a silicone baking mat or parchment paper and set aside. Add the butter, sugar, vanilla and salt to a medium heavy bottomed sauce pan. Bring to a boil over medium heat while stirring constantly with a wooden spoon until mixture just starts to turn light brown in color. The mixture will start out quite light in color and more runny in texture. It will darken and get thicker as it cooks, it takes about 6-7 minutes. Turn off the heat and keep stirring in the pan for another 1-2 minutes.
- Pour onto the prepared sheet pan. Allow to cool while you prepare the skillet cookie. Once cool (about 30 minutes) break up into small pieces with your hands or lightly tap with a spoon. Place pieces in a covered jar, bowl, or zip-top bag until ready to use.
- For the skillet cookie: Preheat oven to 350°F and generously grease the bottom and sides of a 10 inch cast iron skillet with olive oil.
- In a medium to large bowl, melt the butter (you can do this on the stove or microwave). Allow it to cool for about a minute. Add both sugars and whisk until fully combined, then whisk in the egg and vanilla.
- Add the almond flour to the wet ingredients, followed by the baking powder and salt. Lightly stir/toss the dry ingredients on top of the wet ingredients. Then mix it all together with a spatula until combined.
- Save a small amount of chocolate and toffee aside and fold in the remaining chopped chocolate and toffee pieces.
- Scoop the cookie dough into the prepared cast iron skillet and spread it evenly in the middle of the pan. The cookie will spread, so it doesn’t have to go all the way to the edges. Use the remaining chocolate and toffee to press pieces into the top of the cookie dough.
- Bake for 25-30 minutes, until the edges have slightly browned and are firm. The middle of the cookie will still be very slightly jiggly. Allow the cookie to cool in the pan for 10-15 minutes to firm up before serving.
You will have left over toffee pieces; store in an airtight container or plastic wrap covered bowl or zip-top bag.
When you remove from the oven, the middle may still be a little soft and have a very slight jiggle to it. That's okay, it will firm up as it cools and we want a soft center.
Serve family style in the pan, or slice and serve. Any leftovers should be stored in an airtight container in the refrigerator for 5-7 days. It can also be frozen for up to 3 months.
Amount Per Serving: Calories: 207Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 35mgSodium: 186mgCarbohydrates: 25gFiber: 1gSugar: 13gProtein: 2g
The nutrition information is an estimate and may not be entirely accurate.