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/



160 Comments on Skillet Cookie Sundae

  1. This Sydney Life
    August 26, 2013 at 3:37 pm (3 years ago)

    Well, first of all, I don’t advocate snuggling these cast iron babies in YOUR bed. That would be a wee bit uncomfortable. I can understand your love for them, though. I feel the same way about my le Creuset. It’s my baby.

    Second – WHERE DO YOU COME UP WITH THESE CRAZY IDEAS???

    Reply
    • Vanessa Barajas
      August 26, 2013 at 4:35 pm (3 years ago)

      TSL I just think of all the crappy American food I want to eat and then figure out how to make it Paleo so I can eat it! It’s a rough job but someones gotta do it! 😉 And the skillets are tiny so hopefully they won’t hog the bed too much, I already have enough cats that do that. 😀

      Reply
  2. fedandfit
    August 26, 2013 at 3:45 pm (3 years ago)

    Congratulations on the successful wedding dessert table!! I had a similar experience/realization about catering. 😉

    Reply
    • Vanessa Barajas
      August 26, 2013 at 4:33 pm (3 years ago)

      Thank you! I’m glad we can share in each others misery! Ha! Let’s never cater anything again. 😉 It was so much work! If anything you make dinner and I’ll make dessert while we relax and chat over cocktails. 😀 More my style!

      Reply
      • fedandfit
        August 27, 2013 at 5:04 am (3 years ago)

        That sounds fabulous. We’ll make it happen one day

  3. Sandy
    August 26, 2013 at 5:50 pm (3 years ago)

    Hit me with the recipe for the a’la mode part!

    Reply
    • Vanessa Barajas
      August 26, 2013 at 8:29 pm (3 years ago)

      Ha! I just used the So Delicious store bought brand because I have yet to own an ice cream maker! Check out PaleOMG or just google coconut ice cream and tons of recipes will show up! It’s on my list of appliances to get! 🙂

      Reply
    • Vanessa Barajas
      August 27, 2013 at 11:23 pm (3 years ago)

      I experimented with a chocolate coconut ice cream tonight and it came out pretty good even without an ice cream maker! I will post the recipe soon so stay tuned! 😉

      Reply
  4. Kylie @ immaeatthat
    August 26, 2013 at 8:06 pm (3 years ago)

    So neat you catered a wedding!! Sounds like a dream…so much fun!!!! And this cookie looks perfect. Truth be told, I’m still freaking out over your nutella stuffed cookies from earlier this year haha:))

    Reply
    • Vanessa Barajas
      August 26, 2013 at 8:31 pm (3 years ago)

      It was so much work but it was very rewarding 🙂 I’m glad I could be part of their special day! This uses the same cookie recipe! It’s too good not to! Just pour some Paleo Nutella on top and you can have inside out ones! 😉

      Reply
  5. Brittney
    August 27, 2013 at 10:21 am (3 years ago)

    I have been craving one of these!! Would Trader Joe’s Almond Meal work for this?

    Reply
    • Vanessa Barajas
      August 27, 2013 at 10:49 am (3 years ago)

      Hey Brittney! If you like your cookies more chunky like oatmeal cookies I think it would work fine. If you want something with a finer cookie texture then I would go for a finer blanched almond meal/flour and make sure to sift it. Hope that helps!

      Reply
      • Brittney
        August 27, 2013 at 11:06 am (3 years ago)

        Yes it helps, thank you so much! 🙂

  6. christy @ sparkles & spinach
    August 27, 2013 at 10:22 am (3 years ago)

    Hi Vanessa! These look A-mazing!!!! The only thing is that I recently found out that I have some kind of inflammatory response to Almonds, so I’ve been cutting them out. Is there something I could replace the Almond flour with? Maybe sunflower seed flour? Or a mix of coconut flour and something else? Thanks!!! =)

    Reply
    • Vanessa Barajas
      August 27, 2013 at 10:53 am (3 years ago)

      Hey Christy! Sorry to hear about that! You could definitely replace the flours with whatever you prefer. I would add coconut flour to another flour because I think coconut flour by itself will make it way too spongy. So maybe try 1 1/2 cups sifted nut flour plus 1/2 cup of coconut flour. Let me know how it comes out! Maybe even a cashew or macadamia flour would be fun to try, give it a whirl! 🙂

      Reply
    • Kristen
      October 7, 2013 at 8:13 pm (3 years ago)

      I just made some with sunflower seed flour and it worked great. I used my ninja pulse to grind the seeds myself, so it wasn’t super fine, but it still tastes good. I’m guessing the leftovers will be green by tomorrow (b/c of the sunflower seeds), but that doesn’t bother me. 🙂

      Reply
      • Vanessa Barajas
        October 8, 2013 at 8:55 am (3 years ago)

        Oh good to know!!! This will be a great sub for all the folks allergic to almonds and nuts! Thanks!

  7. Sara
    August 28, 2013 at 3:44 pm (3 years ago)

    This looks so good! Do you need to bake this in a cast iron skillet, or would an 8×8 baking pan work too?

    Reply
    • Vanessa Barajas
      August 28, 2013 at 4:08 pm (3 years ago)

      I did the skillets because A. they are adorable and B. They are more “Personal Sized”. You could totally use an 8×8 baking pan but they will probably come out more like Chocolate Chip Cookie Bars, but that doesn’t sound like a bad thing to me at all! Let me know how it turns out! 🙂 I’m also working on some coconut ice cream that doesn’t require an ice cream maker so stay tuned. 🙂

      Reply
      • Sara
        August 28, 2013 at 4:44 pm (3 years ago)

        Thanks for your reply! The skillets make for better pictures, that’s for sure 😉

  8. aleshahaley
    August 29, 2013 at 7:22 am (3 years ago)

    OMG looks amazing! Thanks for sharing! Now if only I can find mini skillets 🙂

    Reply
    • Vanessa Barajas
      August 29, 2013 at 9:10 am (3 years ago)

      I found mine at Cost Plus World Market, I included the link in the post. 🙂 You could also use mini cake pans which you should be able to find at Michaels, Target, Bed, Bath, and Beyond, etc…

      Reply
      • aleshahaley
        August 29, 2013 at 11:18 am (3 years ago)

        Awesome!! Thanks!!

      • leah
        September 4, 2013 at 9:05 pm (3 years ago)

        think putting it in one large cast iron skillet would work?

      • Vanessa Barajas
        September 4, 2013 at 10:37 pm (3 years ago)

        I think it might work okay, you may have to pat the dough a little thinner to get it to fit but it should be fine. Please let me know how it works out! 🙂

  9. Becky
    August 30, 2013 at 7:29 am (3 years ago)

    This was a hit! Well, minus 1 kid that asked if I put nuts in it. I did use regular almond flour and not blanched because I was out of my beloved Honeyville blanched flour. Once it comes in, I’m making it again. I know that will make it much less grainy

    Reply
    • Vanessa Barajas
      August 30, 2013 at 9:29 am (3 years ago)

      I’m glad it was such a hit! Yes the blanched almond flour sifted will make a huge difference! I need to get some Honeyville! I have heard nothing but great things about it! I normally just use Bob’s Red Mill which is still pretty chunky, hence the sifting. In fact I might just go order some right now! 😉

      Reply
  10. Tanis
    August 30, 2013 at 8:50 pm (3 years ago)

    this looks amazing… I’m new to learning about paleo and like the idea of it, however I am allergic to all nuts and so many recipes use almond flour etc. in them. Is there an alternative that works just as well and is easily used as a substitute?

    Reply
    • Vanessa Barajas
      August 30, 2013 at 9:27 pm (3 years ago)

      Sorry to hear that! You could use coconut flour, it will make recipes more spongy, but its an alternative. They also make gluten free flours which aren’t technically Paleo but still better than the gluten filled kind. Hope that helps! Paleo is awesome and I definitely recommend it, you can do it without nuts so don’t let that deter you! There are Paleo vegetarians so anything is possible! 😉

      Reply
  11. Jennifer
    September 2, 2013 at 10:34 pm (3 years ago)

    This seems a perfect idea for everyone who wants to satisfy their cravings without worrying about their food intake. Health enthusiasts should take advantage of this recipe! Thanks for sharing it!

    Reply
  12. Shannon
    September 4, 2013 at 6:08 pm (3 years ago)

    Woohoo! I just rehabbed two 6″ skillets a couple of weekends ago. I know what they’ll be cookin’!

    Reply
    • Vanessa Barajas
      September 4, 2013 at 8:42 pm (3 years ago)

      Yes! I’m so excited for you, your taste buds and skillets are in for a treat! 😉

      Reply
  13. Laura
    September 5, 2013 at 8:09 am (3 years ago)

    I just made these in a 8 x 8 pan- they came out great- BUT a little darker than I prefer. I checked at 30 minutes, so next time, and there will definitely be a next time, I will check at 25 minutes. SUPER delish!!

    Reply
    • Vanessa Barajas
      September 5, 2013 at 8:41 am (3 years ago)

      Great to know! I have had SO many people ask about the 8×8 pan, thank you so much for sharing and I’m so happy you enjoyed! 🙂

      Reply
  14. Casey
    September 5, 2013 at 12:23 pm (3 years ago)

    Two servings? Based on the amount of food (and calories) this could easily serve eight, but it looks delicious.

    Reply
    • Vanessa Barajas
      September 5, 2013 at 12:56 pm (3 years ago)

      2 skillets, 2 servings. 🙂 It could definitely be split between people!

      Reply
  15. Bekah
    September 6, 2013 at 9:35 am (3 years ago)

    I just made this and it turned out excellent! Thank you so much for the recipe :). I didn’t have the mini skillets so I put it in an 8″ round cake pan. I adjusted the time to 25 minutes and baked at 325 due to my crazy hot/fast gas oven and it was perfection. Will definitely make again!

    Reply
    • Vanessa Barajas
      September 6, 2013 at 9:52 am (3 years ago)

      Yay! So great to hear! I’m so happy you enjoyed it! Also thanks for posting your pan/time/heat for others! 🙂

      Reply
  16. Lisa
    September 7, 2013 at 9:19 pm (3 years ago)

    These were delish! Even at 25 mins, they were little darker than I’d like, so with round two (I only have one six inch skillet lol) I only left it in for 19 minutes and it was still cooked. So, I will keep that in mind next time. These were soft and cakey, rather than crunchy or chewy (just putting it out there for those who wondered). Sort of like a pizzookie cake lol. Delish delish delish. My picky kids loved them as well. These would lend well to nuts/other additions as well. You’re right, you could totally play around and get lots of cookie variations! Also, I’d say this makes more like 4++ servings (and I can be a pig lol). Thanks so much for the recipe, it’s a GREAT addition to our paleo collection!

    Reply
    • Vanessa Barajas
      September 8, 2013 at 10:34 am (3 years ago)

      Glad you and the picky kids enjoyed! haha! Thanks for the feedback! I always like details so it helps other readers as well! 🙂

      Reply
  17. Heather
    September 10, 2013 at 10:34 am (3 years ago)

    These look amazing, but hubby and I are still using whole wheat flour as I learn what all this Paleo fuss is about.. 😉 In your opinion, would it work as well to use whole wheat flour (not pastry flour) in place of the almond flour since that’s what I have on hand?

    Reply
    • Vanessa Barajas
      September 10, 2013 at 11:21 am (3 years ago)

      Hey there! That’s a great question. It should work okay, I feel like almond flour is a little denser but it should be about the same? To be honest I’ve never cooked with wheat flour, even before I was Paleo so I don’t know! I guess just try it out and see how it goes? And look into Paleo more, it’s awesome! TONS of resources out there for you! 😉

      Reply
      • Heather
        September 16, 2013 at 9:07 am (3 years ago)

        Thanks for your feedback! I’ll look into Paleo a little more! I think I’m so hesitant because I live in a small town where resources for things out of the “norm” are hard to find! Apparently a lot of people order things off the internet.. But I don’t know how budget-friendly that is. I have a lot more researching to do.. lol

  18. Chris
    September 10, 2013 at 1:32 pm (3 years ago)

    Can you substitute Maple Syrup for honey? I have an allergy to honey and it seems like it’s in all the Paleo recipes! Also, can you recommend a supplier for blanched almond flour?

    Reply
    • Vanessa Barajas
      September 10, 2013 at 1:42 pm (3 years ago)

      You can absolutely sub maple syrup for honey! I would even recommend coconut palm sugar, it’s a natural unrefined sweetener with only 4g of sugar per serving and tastes incredible. What would we do without the beloved coconut?! You can find it at any health food store, vitamin store, and online of course! For this recipe I would do an even swap with either and still use the full 1/3 cup.

      I’m SO happy you asked about the almond flour! I actually should address this in the blog. I was using Bob’s Red Mill forever just because I could go to the store and buy it. I recently purchased Honeyville Blanched Almond Flour and not only is it way finer and better, it’s CHEAPER too! Bob’s is about $10 per pound so you are saving about $15! Do yourself a favor and buy this almond flour! I promise you won’t regret it, plus it will last forever! 🙂 Please drop me a line and let me know how the recipe comes out with the honey swap and let me know what you think about the Honeyville!

      Reply
  19. Chris
    September 10, 2013 at 1:55 pm (3 years ago)

    Thanks Vanessa. I actually already own that flour, but didn’t realize it was blanched. It’s not organic though. I have used it to make some paleo banana bread, which is really good. Thanks for the response about the palm sugar and syrup. I’d like to try this.

    Reply
  20. Claudia
    September 14, 2013 at 6:17 pm (3 years ago)

    We don’t use sugar, maple syrup, or honey, but we do use stevia. Do you know if stevia can be used in this recipe? Would be great if it could be.

    Reply
    • Vanessa Barajas
      September 14, 2013 at 6:36 pm (3 years ago)

      Hi Claudia, I’m sure you could and it would be fine. I don’t eat stevia so unfortunately I can’t give you the exact measurements but give it a whirl and see how it goes, you never know it could be your new favorite thing! 🙂

      Reply
  21. Meagan
    September 14, 2013 at 10:38 pm (3 years ago)

    Holy cow, that means you’re eating a WHOLE cup of almond flour per serving, = 720 calories + all the other stuff in the cookie = dessert is over 1000 calories in one sitting. Calories aren’t everything, but they do mean something!!!!

    Reply
    • Vanessa Barajas
      September 15, 2013 at 12:32 am (3 years ago)

      It’s probably more like 4-6 servings. I just put 2 because it makes 2 mini skillet servings. When I made them I ate about 1/4 of one and felt satisfied but some people might be able to eat half or share with others. It totally depends.

      Reply
  22. Dallas
    September 15, 2013 at 10:48 am (3 years ago)

    Uh, I’m making this now. I used coconut flour, cause had it already. It’s so dry, and completely crumbly…is this right?

    Reply
    • Vanessa Barajas
      September 15, 2013 at 12:52 pm (3 years ago)

      Uh, no. The recipe calls for almond flour. Coconut flour will completely change it. Sorry.

      Reply
      • Tara
        October 31, 2013 at 11:26 am (3 years ago)

        Not only that, but it’s not a 1-1 ratio if you’re subbing coconut flour…you can google the conversion…sorry, I don’t know it off the top of my head. :-/

  23. Colleen Chao
    September 17, 2013 at 7:48 pm (3 years ago)

    These are SO. GOOD. I cut the raw honey back to 1/4 cup and threw in 1/4 cup shaved unsweetened coconut instead of choc chips. My husband and I are completely devouring them. I pinned the recipe. Thanks, Vanessa!

    Reply
    • Vanessa Barajas
      September 20, 2013 at 8:54 am (3 years ago)

      Glad you and the hubby are enjoying! 🙂 I’m working on a brownie version if this too, stay tuned. 😉

      Reply
  24. Vanessa
    September 20, 2013 at 5:56 am (3 years ago)

    It is day 2 since I have seen the Paleo pizookie recipe and I have made this not once but twice (halved each time.) For the love of all that is good and sweet and paleo in this world this recipe is the most amazing paleo dessert recipe I have ever tried. I was out of honey and substituted coconut sugar instead and it turned out insanely good with that one substitution. I owe you my first born, for this recipe…..!!!!!!!!!!!!!!

    Reply
    • Vanessa Barajas
      September 20, 2013 at 8:57 am (3 years ago)

      Haha you sound like me! I love it! Glad this was such a big hit! It’s one if my favorites! My actual favorite is the molten lava cake so if you get sick of chocolate chip pizookies (like that could ever happen) try the lava cake. I’m making one today for some friends and I! I’m counting down the minutes…

      Reply
  25. Gabi
    September 20, 2013 at 5:39 pm (3 years ago)

    Should the batter/dough be like a cookie dough? Mine is mire liquify, like a thick pancake batter.

    Reply
    • Vanessa Barajas
      September 21, 2013 at 1:11 pm (3 years ago)

      Yes, then be sure to refrigerate for at least an hour. It will then thicken up to a traditional cookie dough like texture.

      Reply
  26. tam
    September 23, 2013 at 6:10 am (3 years ago)

    thanks a lot. now I am jonesin for a pizookie. something I did not know existed 5 minutes ago.
    tam@ spinstersnacks.com

    Reply
  27. Janie
    September 26, 2013 at 5:20 pm (3 years ago)

    Oh wow this is sooooo good! Thank you for a great recipe;). I’ll be trying the molten lava cake soon

    Reply
    • Vanessa Barajas
      September 26, 2013 at 6:19 pm (3 years ago)

      I die for the molten lava cake, it’s my favorite!!! I’m excited for you to try it!

      Reply
  28. Kelly
    October 19, 2013 at 10:10 am (3 years ago)

    Oh my… these are awesome! I try to save my blanched almond flour for special occasions, (it’s so expensive!) and used almond meal instead from Trader Joes. They were chewy, delicious perfection! Think I’ll continue to make them this way. Great job, and thank you!

    Reply
  29. Mo
    October 26, 2013 at 9:40 pm (3 years ago)

    I was so excited about this recipe and followed it to the T but somehow the entire top burned within 10 minutes of it being in the oven. Super sad face.

    Reply
    • Vanessa Barajas
      October 26, 2013 at 9:56 pm (3 years ago)

      I’m not sure what could have happened, myself as well as many others have made this recipe without any problems. Maybe you have a super hero oven? Perhaps try moving to the bottom rack if the top is burning? Sorry I can’t be of more help. 🙁

      Reply
  30. beth
    October 29, 2013 at 2:45 pm (3 years ago)

    Might have burned quickly if the dough wasn’t refrigerated. So looking forward to sharing this with my family!

    Reply
  31. Tara
    October 31, 2013 at 11:31 am (3 years ago)

    I have a question that I didn’t see addressed here….I make my own almond milk, then dry out the leftover almond meal/pulp in the oven. It’s very fine and I think it will work wonderfully in this recipe, but I’m not sure if it’s an exact conversion…it’s much drier than regular almond flour. I know that’s out there, but if you or anyone has experience with this, please let me know if there’s anything I need to change before making this…

    Reply
    • Melissa
      November 16, 2013 at 6:08 pm (3 years ago)

      No change needed! I do the same thing all of the time with my Organic Almonds. It is actually better since you have pre-soaked them, eliminating the phytic acid, so you can absorb the nutrients! It is comparable to the Honeyville Almond Flour everyone is talking about!

      Reply
  32. noelletarr
    November 15, 2013 at 7:26 am (3 years ago)

    You are so fun! Thanks for the creativity!

    Reply
  33. Laura
    February 3, 2014 at 7:08 am (3 years ago)

    Could I use a regular large sized cast iron skillet?

    Reply
    • Vanessa Barajas
      February 3, 2014 at 8:43 am (3 years ago)

      A regular sized skillet would work, it might come out a little thinner than the smaller sized skillets but other than that it should work fine.

      Reply
  34. Haley
    February 14, 2014 at 8:32 am (3 years ago)

    Was wondering if I could use AP flour for the almond flour and would it be the same amount that you call for the almond flour? This looks delish and would love to try it out, thank you:)

    Reply
    • Vanessa Barajas
      February 14, 2014 at 9:16 am (3 years ago)

      You could definitely use whatever kind of flour you prefer! I don’t think the ratio would be exactly the same since AP flour isn’t as heavy as almond flour. I would probably try the 2 cups of AP, mix everything together, and if the batter seems too wet, add another 1/2 cup. It should be the consistency of normal cookie dough. Another suggestion would be to just make your favorite cookie recipe and then instead of baking as cookies, transfer to the skillet and bake. I hope that helps! 🙂

      Reply
      • Haley
        February 14, 2014 at 10:54 am (3 years ago)

        Awesome – Thanks so much!:)

  35. Maya
    February 21, 2014 at 6:55 pm (3 years ago)

    What else could you bake them in? Like a 4×4 pan?

    Reply
    • Vanessa Barajas
      February 22, 2014 at 6:20 pm (3 years ago)

      You could use a standard sized skillet, or an 8×8 glass/metal pan. You’re time will be different though so just keep an eye on it!

      Reply
  36. Terri
    February 22, 2014 at 10:12 am (3 years ago)

    Just thought I’d stop in and let you know that this is my fave paleo dessert recipe! I’ve made it several times. Yesterday my son made it for me for my bday. Will have it today with some whipped coconut cream frosting. I use regular almond meal, and only a 1/4 cup of choco chips. Just saw that someone else cuts back on the honey and think I will try that as well. Oh…I have 6″ iron skillets on my “want” list, so for now I cook the whole batch in an 8″ iron skillet. I reduce the heat somewhat and just keep a close eye on it. Thank you for the delicious recipe!

    Reply
    • Vanessa Barajas
      February 22, 2014 at 6:19 pm (3 years ago)

      What a great compliment! Thanks Terri! The mini cast irons are the cutest, I hope you get them soon. How super sweet of you son to make you dessert for your birthday! Also thanks for sharing your tips on working with a larger skillet, I love to know what works for people so we can share it with other readers. I’m working on a recipe right now that I think you’ll dig. The first attempt was a disaster so I’m re-working it. Stay tuned. 🙂

      Reply
  37. Rachel
    March 14, 2014 at 2:46 pm (3 years ago)

    A friend gave me her mini-skillet that I quickly named my “pizookie maker”. Now that I’ve found a pizookie recipe that’s paleo I am oh-so-excited to try it! My only question: how did you grease the pizookie maker? I’m new to cast iron and everything seems to stick even though I’ve seasoned and seasoned and seasoned.

    Thanks!

    Reply
    • Vanessa Barajas
      March 14, 2014 at 3:36 pm (3 years ago)

      Great name for your mini-skillet! I just use melted coconut oil. The pizookie will still stick, because it’s cast iron, but the coconut oil helps it to not stick as much. Then when I’m finished, I give it a good wash, a good dry (so it doesn’t rust) then I season it again with olive oil and put it back in the oven, which is Off, but still cooling from cooking the pizookie. The heats helps to further season it. Hope that helps!

      Reply
  38. bslabbe
    April 20, 2014 at 12:35 pm (2 years ago)

    I’m using Honeyville almond flour. Am I measuring out 2 cups and then sift or sift flour until I have 2 cups of almond flour? It’s a dumb but after sifting 1 cup of flour, I only have about 1/4 cup in my measuring cup. Thanks! Looking forward to making this!!

    Reply
    • Vanessa Barajas
      April 20, 2014 at 7:06 pm (2 years ago)

      That’s a great question! I usually sift until I have 2 cups of almond flour. That way you have your 2 cups sifted and don’t have to sift later and add more. In some recipes I sift after, usually if other ingredients are in it too like salt and baking soda, but I’ll specify that. 🙂 Honeyville is the BEST! I hope you enjoy the recipe. 🙂

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

    Yum!

    Reply
  40. 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. 🙂

  41. 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
  42. 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
  43. garima
    August 28, 2014 at 1:04 pm (2 years ago)

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

    Reply
  44. Emily Dutt
    January 4, 2015 at 6:59 pm (2 years 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 (2 years 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
  45. C
    January 10, 2015 at 8:44 am (2 years ago)

    Can you use cocnut flour instead of almond flour?

    Reply
    • Vanessa Barajas
      January 16, 2015 at 8:54 am (2 years 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
  46. Klairese
    January 17, 2015 at 1:17 pm (2 years 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 (2 years 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
  47. Layla
    January 25, 2015 at 5:53 pm (2 years ago)

    Will Almond meal work instead of Almond flour?

    Reply
    • Vanessa Barajas
      January 26, 2015 at 8:49 am (2 years 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
  48. Elizabeth Penaroyo
    March 2, 2015 at 2:59 pm (2 years ago)

    Would avocado oil work instead of coconut?

    Reply
    • Vanessa Barajas
      March 2, 2015 at 3:14 pm (2 years 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
  49. 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
  50. 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
  51. 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
  52. Amy
    June 1, 2015 at 6:28 pm (1 year 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 (1 year 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 (1 year 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?!

  53. Tracy
    June 24, 2015 at 8:20 pm (1 year ago)

    Can I bake this in something besides cast iron skillet?

    Reply
    • Vanessa Barajas
      June 30, 2015 at 9:24 am (1 year 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
  54. Emoly
    July 17, 2015 at 4:26 pm (1 year 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 (1 year 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 (9 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
  55. tori
    July 20, 2015 at 6:11 pm (1 year ago)

    can you use coconut flour instead? thanks 🙂

    Reply
    • Vanessa Barajas
      July 21, 2015 at 3:55 pm (1 year 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
  56. Southern Charm
    July 27, 2015 at 8:53 am (1 year 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 (1 year 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 (1 year 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.

  57. Elizabeth
    August 30, 2015 at 6:08 pm (1 year 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 (12 months ago)

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

      Reply
  58. cyndi bryant
    November 12, 2015 at 5:59 am (11 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 (11 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
  59. Courtney
    November 16, 2015 at 8:49 pm (11 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 (11 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
  60. Linda
    December 15, 2015 at 8:02 am (10 months ago)

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

    Reply
    • Vanessa Barajas
      December 15, 2015 at 11:29 am (10 months ago)

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

      Reply
  61. Lisa R
    December 30, 2015 at 8:00 pm (9 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 (9 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
  62. steph
    February 3, 2016 at 9:21 am (8 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 (8 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 (8 months ago)

        That’s great advice! Thanks so much!

  63. Rita L
    February 24, 2016 at 5:32 am (7 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 (7 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
  64. Marissa
    March 3, 2016 at 10:40 am (7 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

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