Deep Dish Skillet Cookies for Two Recipe

Introduction

This deep dish skillet cookie for two is a comforting, quick dessert that’s perfect for sharing or indulging solo. Made with almond butter and studded with dairy-free chocolate chips, it’s warm, gooey, and best served with a scoop of dairy-free vanilla ice cream.

Ingredients

• 3 tbsp natural almond butter (any natural nut or seed butter will work)
• 1 tbsp melted coconut oil, plus more for greasing
• 3 tbsp coconut sugar (or brown sugar)
• 2 tbsp pure maple syrup
• 1 large egg yolk (or 1 tbsp plant milk)
• 1/2 tsp vanilla extract
• 1/8 tsp kosher salt
• 1/8 tsp baking soda
• 1/2 cup (50g) almond flour (or oat flour for nut-free option)
• 1/4 cup (40g) dairy-free semisweet chocolate chips
• Dairy-free vanilla ice cream, for serving

Instructions

1. Step 1: Preheat the oven to 350°F and place two 8-ounce ramekins on a baking pan. Lightly grease the inside of each ramekin with coconut oil.
2. Step 2: In a small bowl, mix together the almond butter, melted coconut oil, coconut sugar, maple syrup, egg yolk, and vanilla extract until smooth.
3. Step 3: Stir in the kosher salt and baking soda until combined.
4. Step 4: Add the almond flour and mix well, then fold in the chocolate chips.
5. Step 5: Divide the cookie dough evenly between the ramekins and press it down gently to create an even surface.
6. Step 6: Optionally, sprinkle extra chocolate chips on top for added texture and sweetness.
7. Step 7: Bake for 15-18 minutes. Use 15 minutes for shallow ramekins or closer to 18 minutes for deeper dishes.
8. Step 8: Let the skillet cookies cool for 5-10 minutes before serving. Top with dairy-free vanilla ice cream and enjoy!

Tips & Variations

• For a nut-free option, substitute almond flour with oat flour and choose a seed butter like sunflower seed butter instead of almond butter.
• If you prefer a softer, more molten center, reduce baking time slightly.
• Add a pinch of cinnamon or a splash of espresso powder to enhance the chocolate flavor.
• Use regular butter instead of coconut oil if you are not vegan and prefer a richer taste.

Storage

Store any leftover cookie in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat gently in the oven or microwave until warm before serving; top again with ice cream if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cookie in one larger dish instead of two ramekins?

Yes, you can bake the dough in one larger oven-safe dish. Adjust the baking time accordingly, baking longer if the dough is thicker, and watch closely to avoid overbaking.

What if I don’t have almond butter on hand?

Any natural nut or seed butter works well in this recipe. Peanut butter, cashew butter, or sunflower seed butter are great alternatives with slightly different flavor profiles.

Deep Dish Skillet Cookies for Two Recipe

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4.6 from 88 reviews

A quick and easy recipe for Deep Dish Skillet Cookies for Two, featuring a rich almond butter dough with dairy-free chocolate chips baked in ramekins. Perfectly portioned for a cozy dessert paired with dairy-free vanilla ice cream.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 15-18 minutes
• Total Time: 25-28 minutes
• Yield: 2 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Wet Ingredients

• 3 tbsp natural almond butter (any natural nut or seed butter will work)
• 1 tbsp melted coconut oil, plus more for greasing
• 2 tbsp pure maple syrup
• 1 large egg yolk (or 1 tbsp plant milk)
• 1/2 tsp vanilla extract

Dry Ingredients

• 3 tbsp coconut sugar (or brown sugar)
• 1/8 tsp kosher salt
• 1/8 tsp baking soda
• 1/2 cup (50g) almond flour (or oat flour for nut-free option)
• 1/4 cup (40g) dairy free semisweet chocolate chips, plus extra for topping (optional)

For Serving

• Dairy free vanilla ice cream

Instructions

1. Preheat and Prepare: Preheat the oven to 350°F (177°C). Place two 8-ounce ramekins on a baking pan and lightly grease the insides with coconut oil to prevent sticking.
2. Mix Wet Ingredients: In a small bowl, combine the almond butter, melted coconut oil, coconut sugar, maple syrup, egg yolk, and vanilla extract. Stir until smooth and well incorporated.
3. Add Dry Ingredients: Mix in the kosher salt and baking soda, followed by the almond flour. Stir to form a consistent dough.
4. Fold in Chocolate Chips: Gently mix in the dairy-free semisweet chocolate chips until evenly distributed throughout the dough.
5. Divide Dough and Shape: Divide the dough evenly between the two greased ramekins. Press and smooth the dough surface to ensure even baking.
6. Top and Bake: Optionally sprinkle additional chocolate chips on top. Bake the cookies in the preheated oven for 15-18 minutes. Use 15 minutes for shallower ramekins or up to 18 minutes for deeper dishes.
7. Cool and Serve: Allow the cookies to cool in the ramekins for 5-10 minutes to set. Serve warm topped with a scoop of dairy-free vanilla ice cream and enjoy immediately.

Notes

• 8-ounce ramekins work best for individual portions; adjust baking time if using different sizes or deeper dishes.
• For a nut-free version, substitute almond flour with oat flour and use a seed butter instead of almond butter.
• If vegan, replace the egg yolk with 1 tablespoon plant-based milk.
• The cookies are best enjoyed warm with dairy-free ice cream for a perfect melty texture.

Keywords: deep dish cookie, skillet cookie, almond butter cookie, dairy free dessert, gluten free cookie, easy dessert for two