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

A slice of the coffee cake cookie skillet is sliced on a plate and drizzled with mocha icing and served with a fork

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!

Did I mention its Paleo, Dairy, and Grain Free!? You are going to be making this dessert on repeat!

Why to Choose a Cast Iron Skillet

a slice has been cut out of the coffee cake 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!

WHY THIS COOKIE SKILLET IS GUILT FREE AND GLUTEN FREE

Icing is being drizzled on top of the cookie skillet

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 FOR MAKING YOUR COFFEE CAKE COOKIE 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. Yes, I may sound like a cowboy from the old west selling you a cast iron from the back of my wagon, but TRUST me partner, you need this piece of cookware in your arsenal. Here is a helpful link for you to navigate if you are still unsure of how to use or care of a 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 are laid out for the coffee cake cookie skillet

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 grain free!
  • Coconut Sugar– an alternative to regular or brown sugar!
  • Cinnamon
  • Baking Soda

Streusel Topping

  • Almond Flour
  • Coconut Oil
  • Coconut Sugar

Start by making your streusel topping since you will need it to chill for a bit in your freezer to firm up.

Dry ingredients are mixed together in a bowl
Combine your almond flour, espresso powder, coconut oil, and coconut sugar in a small bowl.
Ingredients for crumble toppings have fully been mixed
Mix the topping ingredients together.

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.

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!

butter has been beaten with a handmixer until it is smooth and creamy
Whip the butter in a medium bowl.
All ingredients are being combined together for the coffee cake cookie skillet
Slowly add the egg, almond butter and coconut sugar
the wet ingredients have been combined until smooth
Combine until silky and smooth.
dry ingredients are being mixed into the wet ingredients
Whisk together the dry ingredients and add into the wet ingredients.

All ingredients have been combined with a spatula
Flash chill the cookie dough in the freezer for 20 minutes (you can also cover and leave it in the fridge overnight).
The cookie skillet has been pressed into the cast iron skillet
Grease a 8 – 9 inch round cast-iron skillet. Press the cookie dough down and fill the skillet to the edges.
Crumble topping has been added to the top of the cookie skillet
Next, sprinkle the streusel mixture on top as evenly as you can
the skillet has been baked in the oven and is perfectly golden
Bake 350 F for 20 minutes.

Let it cool. Drizzle with coffee icing before serving.

Icing is being made to drizzle on top of the cookie skillet
In a small bowl, add powdered sugar and milk or coffee.
Icing is being made to drizzle on top of the cookie skillet
Whisk together until smooth. Add more liquid if you prefer thinner icing drizzle.

A slice of the coffee cake cookie skillet is sliced on a plate and drizzled with mocha icing and served with a fork

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!

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.

a slice has been cut out of the coffee cake skillet

Get the recipe:Coffee Cake Cookie Skillet {Grain Free}

This coffee cake cookie skillet with stresuel topping, drizzled with a coffee frosting is the perfect dessert. It is Paleo, Grain Free and Gluten Free.
5 stars (1 review)

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

Instructions 

Streusel Topping

  • First you will make the streusel by combining the almond flour, 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.

A fluffy slice of grain free coffee cake cookie is sliced on a plate and drizzled with icing