Hazelnut Chocolate Chip Cookie Skillet

Hazelnut Chocolate Chip Cookie Skillet

This hazelnut chocolate chip cookie skillet is paleo, vegan, gluten-free and absolutely delicious! Made with simple ingredients, the perfect healthier dessert option or sweet snack. 

Have you ever had a skillet cookie? If not, you're world is about to be changed with this decadent hazelnut chocolate chip cookie skillet! 

Not only is it made from wholesome ingredients like almond flour, hazelnut butter, maple syrup, and flaxseed - it's also super delicious. Think nutella meets chocolate chip cookie, meets gooey brownie... It doesn't get any better than that!

Hazelnut Butter

Our single ingredient hazelnut butter is the perfect addition of delicious healthy fats to your diet. Smooth and creamy in texture; naturally sweet, rich and nutty in taste. It's especially delicious when paired with chocolate, and adds so much flavour to this chocolate chip cookie skillet! 

Check out this post on hazelnut butter uses for more ways to use our delicious organic hazelnut butter!


Can I swap hazelnut butter for almond butter? - This recipe should work no problem with any of your favourite organic nut butters - though we have only tested it with hazelnut butter.

What is arrowroot flour, and can it be swapped?
- Arrowroot flour is a starchy flour that is paleo, grain-free and gluten-free. It helps to hold gluten-free baking together. You can swap it for equal parts tapioca flour (a similar starchy gluten-free flour).

How do you make a flax egg? - Flax eggs are amazing for vegan baked goods! One flax egg is made by combining 1 tablespoon ground flax with 2.5 tablespoons of water. Let it sit for 5 minutes to thicken, and use as an egg replacement in baked goods. For this recipe, we're using 2 flax eggs (2 tablespoons ground flax; 5 tablespoons water).

Hazelnut Chocolate Chip Cookie Skillet

This recipe makes one deep dish chocolate chip cookie in an 8-inch skillet!

ingredients for cookie skillet on light grey backdrop from above


  • 2  flax eggs (2 tbsp ground flaxseed + 5 tbsp water, let sit for 5 minutes to thicken)
  • 4 tbsp maple syrup 
  • 1/2 cup nomz 100% organic hazelnut butter
  • 1 tsp vanilla extract
  • 1 cup almond flour 
  • ¼ cup arrowroot flour (or tapioca starch)
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/3 cup vegan dark chocolate chips
  • 1/4 tsp sea salt
  • 8 inch cast iron skillet 

Step by Step Directions

  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, whisk together the flax egg, maple syrup, hazelnut butter, and vanilla.
  3. Fold in the almond flour, arrowroot flour, baking soda, cinnamon, and sea salt. Add the chocolate chips last, leaving a few extra to sprinkle on top in the next step. 
  4. Lightly grease an 8 - inch cast iron skillet with avocado oil or coconut oil. Pour in the cookie dough (it will be quite thick and sticky due to the flax egg thickening)! Sprinkle with remaining chocolate chips.
  5. Bake in the oven for 15 minutes at 350ºF. It should be gooey in the middle but fully cooked through on the outside. Enjoy!

Be sure to share a photo and tag us on social media @nomz #nomz when you make this recipe - we would love to see your creations!

- By Jasmine Ouellette, Certified Holistic Nutritionist

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