No need to adjust your screens. This is a Paleo Pizookie. I know. Let’s have a moment of silence for all the other processed crap gluten filled Pizookies that you will no longer be eating. And…we’re back! Can we get so excited about this now?! So I got these mini cast iron skillets and how cute are they? I want to make everything in them. Seriously like everything. And then when I’m done I want to cuddle with them and tuck them in bed because they are like my little cute babies. I’ll give you a hint, the next item I may or may not be making in these cutie patooties might just be a brownie sundae. Yes. You read correctly. You may be wondering if you are reading the correct blog at this point. I assure you, you are. I told you I had a dirty mind.

So how was your week? I Paleo dessert catered my first wedding! The mission I chose to accept (yes I like to think I’m a secret Paleo agent) was to create a dessert table for 100 guests consisting of mixed Paleo goodies. The bride went over my catering menu (blog) and together we decided on my regular Triple Chocolate Brownies (used vanilla extract instead of mint and a plain dark chocolate bar), Mint Triple Chocolate Brownies, Brown Buttered Snicker-drool-dles, Chocolate Banana Bread Truffles, a “Reese’s” Cheesecake, single serving Chocolate Raspberry Trifles and personal sized Salted Caramel Cheesecakes for the bride and groom. They are big cheesecake fans and big Paleo fans. Dinner was even catered by Pete’s Paleo! The lamb they served was INCREDIBLE! It was so nice to actually go to a wedding, or any place for that matter, and not have to make any special requests or have to navigate around the food, I could just EAT IT ALL! Cue the ‘Hallelujah’ choir music. After the meal I got the opportunity to introduce myself to Pete and let him know what I big fan I was. I told him I catered the Paleo desserts, so please try some, and I also write a blog called ‘Clean Eating with a Dirty Mind.’ He replied, “Oh yeah I’ve heard about it.” And then I proceeded to act incredibly cool and nonchalant even though I was totally freaking out. Thank you for the bravado wine. You are the greatest.

So the wedding was great and the desserts were a huge hit, and I realized how happy it makes me to see people eating and enjoying my food. All in all it took about 10 hours to prepare the food, over two days and two missed dinners, I can’t eat mid cook! Then another hour and a half to plate and arrange everything the day of. The moral of the story? I now look at caterers in a whole new light and will never be catering anything ever again! So don’t ask. Love you! Special shout out to CrossFit Jen Nila (Ja-Nila) for helping me cut, plate, and arrange everything and for sitting through the ceremony (which we almost missed) with sticky hands covered in chocolate. That’s true friendship people. So overall it went extremely well, no major catastrophes except one…my hands were too full carrying stuff at one point and I dropped and shattered my iPhone. Of all days. No worries, I’m one of those schmucks that pays for the insurance so I had a brand new iPhone over-nighted and in my no-longer chocolate covered hands the very next day. Problem solved, crisis averted. So put your phone somewhere safe before you run off to make these Paleo Pizookies. I don’t think insurance covers cookie dough related accidents.

You have some chocolate on your face. It’s cool, I don’t think anyone noticed. This recipe is fun because you could get really creative with it. You could add macadamia nuts, almonds, walnuts or make half & half Pizookies. Like half chocolate chip, half almond butter cookie. You could also get creative with different coconut milk ice cream flavors. I just used vanilla. Booooring. But I have a blog to run here people, you understand, don’t you? You could even drizzle some chocolate sauce or Paleo Caramel Sauce on top, the possibilities are really endless. It’s your Pizookie, do what you want! Until next week…I’ll be taking a nap.

pizookie




Skillet Cookie Sundae
Print
Prep Time
55 min
Total Time
1 hr 25 min
Prep Time
55 min
Total Time
1 hr 25 min
Ingredients
  1. 2 cups (184 g) sifted fine-ground blanched almond flour
  2. 1 teaspoon baking soda
  3. ½ teaspoon fine-grain sea salt
  4. ⅓ cup (80 ml) raw honey
  5. ¼ cup (60 ml) melted coconut oil, plus more for greasing
  6. 1 teaspoon vanilla extract
  7. 1 large egg, room temperature
  8. 1 cup (7 ounces/200 g) chocolate chips
  9. 1-2 scoops of store-bought or homemade French Vanilla ice cream
Instructions
  1. If making homemade ice cream, prepare the ice cream recipe and transfer to the freezer to firm up.
  2. In a large mixing bowl, combine the almond flour, baking soda, and salt. Stir together using a fork until well combined.
  3. In a separate medium-sized bowl, combine the honey, coconut oil, vanilla, and egg. Stir together by hand until combined then add the honey mixture to the almond flour mixture. Combine together using a wooden spoon or whisk or beat on low speed using an electric mixer. Stir in chocolate chips. Cover and let the dough chill in the refrigerator for 20-30 minutes, or until cold and firm.
  4. About 10 minutes before the cookie dough is done chilling, adjust an oven rack to the middle position. Preheat the oven to 350°F (177°C). Grease a 10-inch (25-cm) cast-iron skillet or two 6-inch (15-cm) mini cast-iron skillets; set aside.
  5. Transfer the cookie dough into the skillet(s) and bake for 20 to 25 minutes, or until golden and a toothpick comes out clean when inserted into the center.
  6. To assemble the sundaes, place a scoop of ice cream onto the center of the cookie. Garnish with desired choice of toppings. To store leftovers, make sure no ice cream is left on the cookie, then remove the cookie from the skillet and transfer it to an airtight container or wrap in foil and store at room temperature for up to 3 days.
Notes
  1. Not a plain vanilla ice cream fan? Me neither. Jazz it up with any of the ice cream recipes in my cookbook Clean Eating with a Dirty Mind! It’s your sundae, go wild!
Clean Eating with a Dirty Mind http://cleaneatingwithadirtymind.com/



◂ Older comments

160 Comments on Skillet Cookie Sundae

  1. Dean
    June 13, 2014 at 7:37 pm (2 years ago)

    Yum!

    Reply
  2. Suzanne
    June 17, 2014 at 11:29 am (2 years ago)

    What is the recipe ratio if you aren’t using a mini skillet?

    Reply
    • Suzanne
      June 17, 2014 at 11:31 am (2 years ago)

      Well, never mind! I read some old comments that I did not realize were there when I posted my question, and I found my answer! Can’t wait to make these!

      Reply
      • Vanessa Barajas
        June 17, 2014 at 11:34 am (2 years ago)

        Haha glad your question got answered! I hope you enjoy them! If you use like an 8×8 glass dish they make some tasty chocolate chip cookie bars. 🙂

  3. Sneha
    July 10, 2014 at 4:04 pm (2 years ago)

    I make this all the time and everyone raves abt how good they are. Great recipe love your site!

    Reply
  4. Kristin W.
    July 19, 2014 at 6:05 pm (2 years ago)

    Made this and it was so yummy! Will be a regular dessert in our house

    Reply
    • Vanessa Barajas
      July 22, 2014 at 9:49 am (2 years ago)

      Yay!!! You really can’t go wrong with a giant cookie! So happy to hear you enjoyed! 😉

      Reply
  5. garima
    August 28, 2014 at 1:04 pm (2 years ago)

    can I use oat flour instead of wheat ? Thanks so much!

    Reply
  6. Emily Dutt
    January 4, 2015 at 6:59 pm (1 year ago)

    I just tried to make this and it was so floury, I even tried to add a little coconut milk to make it better but it turned out really dry. any recommendations? thanks!

    Reply
    • Vanessa Barajas
      January 4, 2015 at 7:55 pm (1 year ago)

      Hmm it could be a few things, you may be using a grainy almond flour which won’t mix as well. I recommend Honeyville brand for the beat results. The other thing is you could be over measuring, try spooning the flour into the mesuring cup instead of scooping it out. Also double check to make sure you added all the ingredients in the right amounts. Im the worst at this! I think I know what the recipe said and then I re-read it and realize I got it all wrong. I hope this helps you troubleshoot!

      Reply
  7. C
    January 10, 2015 at 8:44 am (1 year ago)

    Can you use cocnut flour instead of almond flour?

    Reply
    • Vanessa Barajas
      January 16, 2015 at 8:54 am (1 year ago)

      Coconut flour works a lot different than almond flour. If you need something nut free I would do a blend of coconut and tapioca flour.

      Reply
  8. Klairese
    January 17, 2015 at 1:17 pm (1 year ago)

    So I made these last night and accidentally turned them into brownies. I melted the coconut oil for a little too long, and in turn, it melted the chocolate chips. They were still incredible!

    Reply
    • Vanessa Barajas
      January 20, 2015 at 8:04 pm (1 year ago)

      Ha! Baking calamities happen to the best of us. I’m glad to hear it all worked out in the end, high five!!!

      Reply
  9. Layla
    January 25, 2015 at 5:53 pm (1 year ago)

    Will Almond meal work instead of Almond flour?

    Reply
    • Vanessa Barajas
      January 26, 2015 at 8:49 am (1 year ago)

      Yes it will work, it will just probably be chunky and grainier in texture. Try sifting the almond meal a few times to get a finer texture. 🙂

      Reply
  10. Elizabeth Penaroyo
    March 2, 2015 at 2:59 pm (1 year ago)

    Would avocado oil work instead of coconut?

    Reply
    • Vanessa Barajas
      March 2, 2015 at 3:14 pm (1 year ago)

      I’m not sure, you could try it. I mainly use avocado oil for savory dishes, but it may work great. I would probably sub butter or palm shortening first. 🙂

      Reply
  11. Ali
    April 12, 2015 at 5:25 am (1 year ago)

    Can I make smaller cookies with this recipe? Would they turn out, if I decrease the baking time?

    Reply
    • Vanessa Barajas
      April 17, 2015 at 9:04 pm (1 year ago)

      Absolutely! Instead of pressing into the pan, just use a spoon to dollop the dough on a parchment lined baking sheet. Bake at 350 for about 10 min. They are SO good!

      Reply
  12. Ali
    April 12, 2015 at 5:26 am (1 year ago)

    Also, where can I find coconut milk ice cream? That looks amazing!

    Reply
    • Vanessa Barajas
      April 17, 2015 at 9:07 pm (1 year ago)

      Usually any natural foods store like Sprouts, Whole Foods, or Jimbos carry coconut milk ice cream. I really like the Coconut Bliss brand. Also I have a super simple vanilla ice cream recipe listed in the Cookie Dough ‘Whoa’ Ice Cream Sandwiches. It’s made with coconut milk, maple syrup, vanilla, and salt. It’s really simple. 🙂 Hope that helps!

      Reply
  13. bg
    May 22, 2015 at 4:07 pm (1 year ago)

    For the honey and coconut oil, do you measure then melt or melt then measure?

    Reply
    • Vanessa Barajas
      May 22, 2015 at 5:17 pm (1 year ago)

      Great question, melt then measure. 😉

      Reply
  14. Amy
    June 1, 2015 at 6:28 pm (12 months ago)

    Can you put the almond flour in a Vitamix for a few seconds vs sifting? I have been sifting for about 10 mins! Maybe I need a new sifter?!

    Reply
    • Vanessa Barajas
      June 1, 2015 at 7:12 pm (12 months ago)

      Haha what kind of almond flour are you using?! You could try breaking it down in the vitamix, just don’t leave it on long enough for the oils to release or it will start to turn into almond butter 😉 basically you just want the finest texture possible. For future endeavors I recommend Honeyville almond flour sifted once. 😉 good luck!!!

      Reply
      • Amy
        June 2, 2015 at 12:06 pm (12 months ago)

        I am using Nature’s Eat Blanched Almond Flour. It took forever to get the last 2Tbsp sifted!! I read in a previous comment I should sift the almond flour then measure. I measured and then sifted. So I’ll change for next time. Mine also browned REALLY fast. By 30 mins it was a dark brown and cripsy on the edges. Tasted good though. Perhaps too much flour?!

  15. Tracy
    June 24, 2015 at 8:20 pm (11 months ago)

    Can I bake this in something besides cast iron skillet?

    Reply
    • Vanessa Barajas
      June 30, 2015 at 9:24 am (11 months ago)

      A parchment lined glass pan would work, just watch your time because it may be different than the skillet. I would start with 20-25 minutes and then go from there!

      Reply
  16. Emoly
    July 17, 2015 at 4:26 pm (11 months ago)

    I am NOT just paleo by choice but for health reasons. I am a true celiac and severely allergic to dairy, eggs, tapioca starch, soy, shellfish, and peanuts. I am so thankful for the Paleo community because now I don’t feel so alone anymore and get to enjoy my life and food so much more! Thank you all for your delicious recipes! Any suggestions for substutes on how to make the pizza chocolate chip skillet cookie without the egg?

    Reply
    • Vanessa Barajas
      July 21, 2015 at 3:53 pm (10 months ago)

      Hmm that’s a great question! Have you ever tried the flax egg trick? I never have so I don’t know if it would work, but I might start there? Or is there some sort of egg substitute you can buy at the store? I swear I’ve seen it before!!! Good luck! Sorry about all your allergies 🙁 I didn’t win the genetic lottery either if it makes you feel better! hahaha. 🙂

      Reply
    • Kris
      January 10, 2016 at 11:17 am (5 months ago)

      I know this is super late, but I used one mashed banana to substitute for the egg. I put a splash of water with the banana to make it easier to mash and more of an egg consistency.

      Reply
  17. tori
    July 20, 2015 at 6:11 pm (10 months ago)

    can you use coconut flour instead? thanks 🙂

    Reply
    • Vanessa Barajas
      July 21, 2015 at 3:55 pm (10 months ago)

      Unfortunately, coconut flour alone will not work, coconut flour is very dense so I find it works best when blended with other flours. Do you have a nut allergy?

      Reply
  18. Southern Charm
    July 27, 2015 at 8:53 am (10 months ago)

    How do u feel about someone stealing your pics and exact wording for their own benefit. Contact me if you’d like information on who is… Didn’t know how else to contact you. Plagiarizing drives me crazy!

    Thank you. Great pics by the way!!

    Reply
    • Vanessa Barajas
      July 27, 2015 at 2:48 pm (10 months ago)

      OH HAILLLL NO! Who stole my stuff! Let’s beat ’em up! Thanks for letting me know! I really appreciate it. I’m so happy you like the pics! They were actually taken with an iPhone. Haha. I got a real camera though to photography my cookbook with, so I’m going to bring it up a notch on the blog too. 😉

      Reply
      • Southern Charm
        July 27, 2015 at 10:41 pm (10 months ago)

        Any chance you would directly email me so I can share a screenshot of who’s stealing your pics as their own? I can’t paste it here.

        But seriously your iPhone pics are great can’t wait to see what you can do with a “real” camera.

  19. Elizabeth
    August 30, 2015 at 6:08 pm (9 months ago)

    Sorry, I also meant to add that I baked them in various sizes of small ramekins, and they turned out great. Today, my 7 year old son made them with almost no help, and they were delicious! He subbed melted butter and maple syrup. Baked ramekins about 15-17 minutes.

    Reply
    • Vanessa Barajas
      October 14, 2015 at 4:09 pm (8 months ago)

      Awesome! Sorry for the late reply, I was on book tour! Glad to hear this worked, thanks for sharing! 🙂

      Reply
  20. cyndi bryant
    November 12, 2015 at 5:59 am (7 months ago)

    I’m thinking of doing this for Thanksgiving, have you had any success doing this on larger scale ? I’m thinking a 9×13 glass dish, or a spring form pan. Thanks !!

    Reply
    • Vanessa Barajas
      November 12, 2015 at 5:30 pm (7 months ago)

      Hi There! I’m sure it would work fine, it would probably fit well in a 10-inch spring form pan and then you could cut it into slices. It would also probably work okay in a glass dish and then cut into bars, if you want thicker bars I would do a smaller dish, maybe 7×11, and then 9×13 for thinner ones. 🙂 Hope that helps!

      Reply
  21. Courtney
    November 16, 2015 at 8:49 pm (6 months ago)

    I made this for my husband’s birthday tonight. He has been Paleo for some time. He doesn’t really eat sweets, Paleo or otherwise, anymore but I wanted a treat for him since it was his birthday. I baked it in a spring form pan that was lined with parchment. I think it would have cooked a little better in cast iron but it still worked well. I think I took it out at about 25 minutes. It was really delicious. Even the non paleo eaters loved it. My son who is pretty much the pickiest eater on the planet scarfed down a whole piece. I will definitely keep this on hand for special occasions. It is very rich and filling. A small piece was plenty. Thanks for the great recipe.

    Reply
    • Vanessa Barajas
      November 16, 2015 at 9:00 pm (6 months ago)

      That’s great to hear! I actually just had someone asking if they could make this in a spring form pan so thanks for sharing! I feel like it would work for bars too in like a glass pan. Anyway SO happy to hear it was such a hit with everyone! It’s always my favorite when non-paleo people love it, because then you know it’s actually really good. 🙂 Glad the hubby got to enjoy a birthday treat too, I mean what’s a birthday without dessert?! 😉

      Reply
  22. Linda
    December 15, 2015 at 8:02 am (6 months ago)

    could you make this in a regular size cast iron skillet? recommendations?

    Reply
    • Vanessa Barajas
      December 15, 2015 at 11:29 am (6 months ago)

      You definitely could. I would try baking for 20 min. and do the toothpick test from there. 🙂

      Reply
  23. Lisa R
    December 30, 2015 at 8:00 pm (5 months ago)

    Looks delicious, but my son has a nut allergy, any other flour I can use?

    Reply
    • Vanessa Barajas
      January 1, 2016 at 10:58 pm (5 months ago)

      You could try cassava flour (Ottos brand) or maybe just a gluten-free flour blend. I’ve never tested it with anything else other than almond flour though.

      Reply
  24. steph
    February 3, 2016 at 9:21 am (4 months ago)

    Hi Vanessa, this looks great! I was wondering if I could possibly make it all in advance and store it in the fridge and then cook it closer to the time I’m ready to serve it?

    Reply
    • Vanessa Barajas
      February 3, 2016 at 2:43 pm (4 months ago)

      Hey there! I love the idea of prepping first! My only concern is the baking soda. Once it hits liquid it starts to activate, so if you left it overnight, it may run all out of leavening power the next day when you’re ready to bake it. I recommend prepping all the dry ingredients and storing them in a bag or tupperware and then the day of all you need to do is add the wet ingredients and chocolate chips, quickly combine them and you’re ready to bake! The ice cream can totally be made in advance though. 🙂

      Reply
      • steph
        February 3, 2016 at 4:21 pm (4 months ago)

        That’s great advice! Thanks so much!

  25. Rita L
    February 24, 2016 at 5:32 am (3 months ago)

    Oh my!!! Made this last night and it was delicious!! I used one larger cast iron skillet because I had only one 6″ skillet. So glad one of my patients told me about your cookbook and blog!!!

    Reply
    • Vanessa Barajas
      February 24, 2016 at 9:19 am (3 months ago)

      So happy to hear you enjoyed it! The larger skillet is a great option too and makes a fun dessert to share when you have dinner guests. 🙂 Tell your patients thanks for me!

      Reply
  26. Marissa
    March 3, 2016 at 10:40 am (3 months ago)

    Keep an eye on it. Set my timer for 30 min and they were really dark after 25 min 😢 Insure hope they taste good!!

    Reply

11Pingbacks & Trackbacks on Skillet Cookie Sundae

◂ Older comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Comment *