Gooey Fudgy Paleo Chocolate Chip Skillet Cookie (Pizookie)

Ingredients

For the Gooey Cookie Dough:

• 2 cups superfine blanched almond flour (spooned and leveled)
• 0.25 cup tapioca starch or arrowroot flour (adds signature cookie chewiness)
• 0.33 cup creamy cashew butter or almond butter (adds rich caramel body)
• 0.5 cup unrefined coconut sugar (replicates brown sugar caramel notes)
• 0.33 cup melted grass-fed ghee or melted unrefined coconut oil
• 1 large pasture-raised egg + 1 egg yolk, at room temperature
• 2 tsp pure Madagascar vanilla extract
• 0.75 tsp baking soda
• 0.5 tsp coarse Himalayan pink salt

For the Chocolate Pools & Serving:

• 0.75 cup dairy-free 70% dark chocolate chunks or chips (such as Hu Chocolate or Enjoy Life)
• 1 tsp flaky Maldon sea salt (essential for sweet-salty contrast)
• Dairy-free coconut milk vanilla ice cream (for serving warm on top)

Step-by-Step Instructions

1. Preheat & Grease Cast Iron: Preheat oven to 350°F (175°C). Lightly grease an 8-inch or 9-inch cast-iron skillet with a teaspoon of ghee or coconut oil.
2. Whisk Wet Ingredients & Sugar: In a large mixing bowl, whisk together the melted ghee (or coconut oil), cashew butter, coconut sugar, egg, egg yolk, and vanilla extract for 60 seconds until smooth, glossy, and caramel-like.
3. Add Dry Flours: Add the blanched almond flour, tapioca starch, baking soda, and fine sea salt. Stir with a silicone spatula until a thick, glossy cookie dough forms.
4. Fold in Chocolate: Fold in 0.5 cup of dark chocolate chunks, distributing them evenly throughout the dough.
5. Press into Skillet: Transfer the cookie dough into the prepared cast-iron skillet. Use a spatula (or clean damp fingers) to press the dough into an even layer reaching the edges. Press the remaining 0.25 cup chocolate chunks on top of the dough.
6. Bake to Gooey Perfection (Chef Timing): Bake at 350°F for 15 to 17 minutes. (The edges should be deep golden brown and slightly pulled away from the pan, while the center will still appear slightly soft and underbaked). Do not overbake!
7. Salt, Top & Serve: Remove skillet immediately from the oven. Sprinkle the hot bubbling chocolate pools with flaky Maldon sea salt. Let rest for 5 minutes (the center will set slightly while staying wonderfully gooey). Scoop dairy-free vanilla ice cream directly onto the center and dig in with spoons!

Nutritional Breakdown (Per Serving)

Chef's Paleo Nutritional Science

Bittersweet 70% dark chocolate is packed with epicatechin polyphenols and copper, stimulating nitric oxide synthesis and endothelial vasodilation. Unrefined coconut sugar provides inulin prebiotic fiber and essential trace minerals (iron, zinc, calcium), dampening the sharp insulin spikes associated with refined beet and cane sugars.

Frequently Asked Questions