Baker Bettie

Salted Caramel Skillet Cookie

This Salted Caramel Skillet Cookie is so incredibly easy to make and nobody will ever know it is grain free, vegan, and refined sugar free! The salted caramel sauce serves a dual purpose as the base for the cookie and also a decadent sauce to drizzle over the top! 

A stylized photo of the salted caramel skillet cookie with ice cream on top

I originally published this recipe as a guest post for the blog Fork & Beans in July 2012. 

You may or may not know that in my real world job I am a private chef for someone with a very long list of food allergies. It is a fun challenge, to say the least. I am tasked with working with some extremely unconventional techniques and ingredients to try and keep their meals interesting and tasting great! And sometimes even outside of work I like to play with non-traditional ingredients to make something very comforting!

A side by side photo. The left side is caramel sauce in a mason jar. The right side is the skillet cookie on a plate with ice cream.

I guess you can say I am known for cookies.  Well, as much as someone who isn’t really known by anyone can be known for something.  I just really love how versatile they are.  The possibilities of flavor combinations, textures, and presentations are endless.

Those of you who are experienced in the non-traditional baking world know all too well how frustrating it can be to get the texture you are aiming for.  I need for you to trust me on this one, the texture of this salted caramel skillet cookie is the most gooey and chewy cookie you have ever encountered.  It really is quite incredible.

A stylized photo of the salted caramel skillet cookie with ice cream on top

The secret to the texture? A gooey salted caramel sauce as the base of the recipe.  Once you make the caramel this cookie is a snap to put together.  And you probably want to just have a batch of this sauce around at all times anyway.  Let’s be honest.

A serving of the skillet cookie on a plate with ice cream on top

You should also know that this recipe could easily be used to make individual cookies if eating out of a large skillet like me isn’t your thing. I think it would be so comforting to serve a cast iron skillet filled with a warm gooey cookie at a brunch or dinner party.  And if you are awesome enough to have those tiny individual cast iron skillets, well I’m jealous of you and you should totally use those instead!

Salted Caramel Skillet Cookie

Yield: 8-10 Servings
Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes

This Salted Caramel Skillet Cookie is so incredibly easy to make and nobody will ever know it is grain free, vegan, and refined sugar free! The salted caramel sauce serves a dual purpose as the base for the cookie and also a decadent sauce to drizzle over the top! 


  • 1/2 cup coconut oil
  • 1/2 cup raw almond butter
  • 1/2 cup pure maple syrup
  • 1/2 tsp sea salt
  • 1 TBSP vanilla extract
  • 1/2 tsp baking soda
  • 2 1/2 cups to 3 cups blanched almond flour, measured after sifting
  • 4 oz chopped dark chocolate


  1. Combine coconut oil, almond butter, maple syrup, salt, and vanilla in a blender or food processor.
  2. Blend for 4-6 minutes until it is a sticky caramel texture. You may have to scrape the sides down several times. You want to blend this long to achieve the texture you are looking for.
  3. Pour 1 cup of the caramel sauce into a bowl and save the rest for serving.
  4. Add the baking soda and mix until incorporated.
  5. Mix in 2 1/2 cups of the almond flour 1/2 cup at a time. If the mixture needs more flour add 1 TBSP at a time more until it becomes the consistency of thick cookie dough. (I use Bob’s Red Mills almond flour, and I needed 3 cups. But almond flours vary in coarseness and less flour may be needed. Elevation and humidity can also contribute to needing more or less flour). If it is liquidy, add more flour until it is the consistency of a chocolate chip cookie dough.
  6. Stir in the chopped chocolate.
  7. Spread the dough evenly in a 10" skillet. I find that clean hands works best for this.
  8. Bake in a 350 degree oven for 10-13 minutes until set.
  9. Serve with your favorite ice cream (I love coconut milk ice cream) and a drizzle of the left over caramel.

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33 comments on “Salted Caramel Skillet Cookie”

  1. Yuuuuuuuuuuum! I need that in my tummy, right now!

  2. i loved your post over on Fork and beans! that skillet cookie looks dangerously delicious! thanks for sharing!

  3. Now THAT is what I call a cookie!!

    Found your blog via your guest post at Fork and Beans, and am loving it! I’m your newest follower. 😀

  4. Stopping by from Fork and Beans!
    I’m instantly in love with you and your recipe 😉

    I would love it if shared this on my Potluck Party!!!
    ps. we’re actually doing desserts!


  5. Holy cow, holy cow, holy cow does that look amazing!

  6. Ohhh my lord. This looks sooo good.

  7. I found your blog through Fork and Beans- and it’s so cool! I love the title. I’ve been on a similar journey from baker to eating a no sugar/no flour diet. Been thinking about starting a new blog too – because as you mentioned the people on the baking blog get confused. You’ve given me a boost in that direction- Thanks!

    • That is awesome Lea! Making the decision to start another blog was a tough one since I have built such a good reader base. But I know that it was a good decision! It is awesome to connect with new people and others who are also passionate about health!

  8. Are you kidding me? This looks AMAZING! Gahhh I need to make this yesterday!

  9. Oh my goodness! This looks so scrumptious!

  10. Other than the coconut oil they look great. I just don’t know if I’m ready to try something with coconut oil since I don’t like coconut. I guess with all the chocolate and such it couldn’t give it a strong coconut taste. I’m very fussy, but have a major sweet tooth. Although my sweets aren’t vegan or gluten free. I love Freihoffer’s cookies –

    • Coconut oil really doesn’t taste like coconut! So give it a shot! It is a great cooking oil and has lots of health benefits!

      • Thanks. That’s good to know. Where does one find coconut oil? Is it typically in the isle with other oils or do you need to go to a health food store?

        • We have Kroger grocery stores in our town and you can find coconut oil next to the other cooking oils in that store. There are also other brands in the health food section of this store. It is fairly easy to find I think.

  11. Oh my goodness, this looks off the hook!

  12. Pingback: Vegan Salted Caramel Sauce | One Happy Table

  13. Oh. My. Heavens! This is one of those recipes I will have to try. Thanks so much for sharing! 🙂

  14. Pingback: Cinnamon Salted Caramel Brownies (gluten free, vegan)

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  16. OMG this girl is quite the baker…….

  17. Crying on the cold hard floor over it. I WANT.

  18. KRISTIN. This skillet cookie is EVERYTHAAAANG. The texture does look perfect, I’m seriously blown away that it’s grain free, vegan, and refined sugar free!!!

  19. I wonder if this would work with regular wheat flour? I haven’t dabbled much into gluten free flour, but wanted to make this for my vegan friend.

  20. Really excited to try this! Can the dough be made ahead of time?

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