Coffee Cake Cookie Skillet {with Almond Flour}
The gooey coffee cake skillet is a combo between a classic coffee cake and a cookie skillet! it has a perfect sweet crisp crust yet is still easy to make. This soft and fluffy coffee cake is sprinkled with a sweet cinnamon crumble topping that melts in your mouth.
There is something about a dessert that’s baked in a cast iron skillet that just screams, “ULTIMATE comfort food!”.
This coffee cake cookie skillet will transport your taste buds to a whole other level of deliciousness.
I mean- who doesn’t love a skillet dessert?! They are the best of ALL words with the gooey centers and crisp bottoms! IF this sounds like it is up your alley, then you’ll love this coffee cake skillet.
Why You Must Try this Cookie Skillet
Maybe you love the crumble topping of a coffee cake… if thats the case check out my Mocha Coffee Cake.
Or, you also have a soft spot for the classic chew of a homemade cookie.
There is no reason to have to pick and choose with this delightful coffee cake and cookie skillet mashup!
Not only does it have the crisp and chewy edge we all love, it also is gooey in the middle!
You are going to be making this dessert on repeat!
Why to Choose a Cast Iron Skillet
Ever wondered why you see people baking desserts in cast iron skillets?!
The answer is simple…there is great heat distribution when using a cast iron skillet to bake!
One of my favorite cast iron desserts is this S’mores Skillet because it gets the perfect crusty graham cracker brownie on the bottom, with a ooey gooey center…
ITS PERFECT!
You are going to be thinking the same thing when you try out this coffee cake skillet yourself!
Delicious crisp caramelly bottom, with the gooey center….
And topped with my famous streusel topping!
What Makes This Cookie Skillet Unique
This cookie skillet is made with almond flour, coconut sugar and coconut oil. All of these ingredients are great alternatives for gluten free bakers as well as those who want a refined sugar free recipe!
Almond Flour is a great alternative to All Purpose Flour. Plus, every time I use almond flour, it yields moister desserts!
Coconut Sugar and coconut oil are also two amazing ingredients in this dessert.
Tips to Make the Best Coffee Cake Skillet
Here are a few helpful tips for when you make this ooey, gooey and crumbly coffee cake cookie skillet.
While you don’t have to follow these, it will help yield the best results!
- Make sure to use an electric hand or stand mixer when combining your almond butter and egg. This will make it a lot less tiresome when trying to get those two ingredients nicely creamed together!
- Make sure your egg and almond butter have been sitting out at room temp for at least an hour or two. It’s always recommended to bake with room temperature eggs to avoid clumping in your batter. Almond butter can be hard when stored in the fridge, so be sure to scoop out the amount you plan to use and let it sit out for a bit to become softer and more malleable.
- Use a REAL CAST IRON SKILLET. Sure, baking in a ceramic dish or a metal dish is fine, but for this particular recipe, you gotta go with the cast iron.
- Don’t skip the part in the recipe where you chill your dough! You can always flash chill your dough in the freezer if you have limited patience like I do, but seriously, don’t leave this step out!
Ingredients for Coffee Cake Dough
Coffee Cake
- Egg– be sure to remember to have this at room temp for this recipe
- Almond Butter (smooth, unsweetened)- I like to get mine in bulk from Costco because I use it so much. But you could also customize this with PB, Cashew Butter, or my fav—Oathaus Granola Butter
- Butter room temp softened (or use vegan butter for dairy free option)
- Almond Flour – This is what makes this recipe gluten free!
- Coconut Sugar– an alternative to regular or brown sugar!
- Cinnamon
- Baking Soda
Streusel Topping
- Almond Flour
- Coconut Oil
- Coconut Sugar
How to make Coffee Cake cookie skillet
Start by making your streusel topping since you will need it to chill for a bit in your freezer to firm up.
You can always mix until your topping is more of a fine texture and form larger pieces once it hardens. That will bake into bigger chunks.
I have made a little twist on my original 3 ingredients almond flour streusel topping by adding the espresso powder.
You can pick those little bites of heaven off and pop em’ in your mouth!
Set this mixture in your freezer while you prep the rest of your coffee cake cookie skillet. Now it’s time to make the cookie dough base of your dessert!
Let it cool. Drizzle with coffee icing before serving.
Ideas for Serving This Almond Flour Coffee Cake Cookie Skillet
If you’re anything like me and Tom, we like taking turns standing over the cast iron and digging in with a big ol’ spoon.
But not before we add a drizzle of icing to the top of our heavenly cookie skillet! Making this icing is incredibly easy and fool proof.
In a bowl, combine a cup or so of powdered sugar and a few tablespoons of milk or water. Mix together thoroughly and drizzle over your warm creation. This totally sets it off in the best way ever!
You can also enjoy this coffee cake cookie skillet with a warm cup of coffee or an espresso martini.
Get a little fancy with it, you deserve it!
How to Store the Leftovers
You can cover and leave on the kitchen counter for a day or cover with foil or beeswax paper and store in the fridge for up to 5 days.
OR…Make some extra and you can freeze the cookie dough and the streusel toppings to enjoy at a later date!
Just take them out and let it defrost a little bit, bake and enjoy!
Have you tried them yet? Let me know in the comment below.
Get the recipe:Coffee Cake Cookie Skillet {Almond Flour}
Ingredients
Coffee Cake
- 1 egg, room temp
- 1/4 cup almond butter, smooth
- 1/4 cup butter(or vegan butter), room temp/softened
- 1 1/2 cup almond flour, 180g
- 2/3 cup coconut sugar
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
Streusel Topping
- 1/2 cup almond flour
- 3 tbsp coconut oil, melted
- 1/4 cup coconut sugar
- 1 tsp espresso powder, optional
Equipment
Instructions
Streusel Topping
- First you will make the streusel by combining the almond flour, espresso powder melted coconut oil, and coconut sugar.
- Once combined, freeze while you make the coffee cake cookie portion.
Coffee Cake Cookie
- In a bowl, whip the butter with a hand mixer. Slowly add the egg and almond butter. Combine until smooth.
- In a separate bowl, whisk together the dry ingredients –almond flour, coconut sugar, cinnamon, and baking soda.
- Next, combine both the wet and dry ingredients.
- Chill the dough in the freezer for 20 minutes
- Remove your dough from the freezer and grease a 9-inch round cast iron skillet. Press the cookie down and fill the skillet to the edges
- Sprinkle the streusel mixture on top as evenly as you can. Form bigger chunks if preferred.
- Bake 350 F for 20 minutes.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.