Chocolate Chip Pecan Skillet Cookies

Gluten-free chocolate chip cookies in cute little mini skillets. If you don’t have mini skillets, you can use little ramekins, or bake the dough in a larger skillet (or a glass or ceramic dish) and slice them into bars. Recipe and photo created by Love and Lemons.


    Yield: 6 mini-skillets (each serves 1-2)

  • 1 cup + 2 tablespoons Pamela’s All-Purpose Flour Mix
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup hardened coconut oil (or room temp butter)
  • 1/4 cup cane sugar
  • 1/2 cup coconut sugar (or brown sugar)
  • 1/2 teaspoon vanilla
  • 1 egg
  • 1/4 cup crushed pecans
  • 1/2 cup chocolate chips

    Preheat oven to 350F.

    Use an electric mixer to mix coconut oil, sugars and vanilla until smooth. Add egg and mix until well combined.

    In a separate bowl, combine the dry ingredients, then mix (a little bit at a time) into the wet ingredients. Mix on high for a minute or until well combined. Stir in chocolate chips and pecans.

    Separate the cookie dough into 6 equally shaped balls and press them into 3.5-inch mini skillets or similarly sized ramekins.

    Bake for approx. 12-14 minutes. Remove them from the oven when they’re slightly underdone in the middle.

    Let cool and service with ice cream if desired.

    You can bake these in a larger skillet, adjust baking time accordingly. Let cool and slice pieces to serve. (You can also bake these as regular cookies on a cookie sheet)

    A note about coconut oil: if yours is melted to begin with, pop it in the fridge for a bit to harden.

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