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Loaded Chocolate Chip Cookie Skillet

WOW are skillet cookies the way of the future? This Loaded Chocolate Chip Cookie Skillet is both quick, tasty and fun to make!

Happy Monday folks! It’s going to be a stinker here and I for one am here for it! Now if I could only transplant myself to a lake or a pool my life would be complete but alas, that ain’t happening. So instead I will post a recipe that screams summer. I struggled on what to call this cookie because it has SMORES written all over it due to the marshmallow but there isn’t a graham wafer in sight. I mean what is a s’mores without a graham wafer cookie? So for now I am going with LOADED because as you will soon find out, it is indeed loaded. 

I tried my hand at this recipe a few months back, Instagram has a way of making you desire things insert #incessantscrolling but the recipe wasn’t quite right. I did promise to recreate it and now, here we are. This cookie has some of my favourites. Pecans, marshmallows, chocolate and tahini. I chose tahini because it is what I had on hand but like any of my recipes, feel free to swap out for another nut or seed butter.

See above for the original. It Looked great, tasted good but it wasn’t perfect. The texture on this cookie was too dense and needed to be lightened up. So as any recipe developer does they roll up their sleeves and head back to the drawing board. See recipe for the NEW AND IMPROVED cookie! I hope you all stay cool in any way you know how. Eat more ice-cream, popsicles and find a body of water if you can. It’s SUMMER!!!

Loaded Chocolate Chip Cookie Skillet

Teri-Ann Carty
WOW are skillet cookies the way of the future? This Loaded Chocolate Chip Cookie Skillet is both quick, tasty and fun to make!
Prep Time 10 minutes
Cook Time 30 minutes
Course Cookies, Desserts & Sweets


  • 9 inch cast iron skillet
  • oven
  • hand mixer


  • 2 flax eggs (2 tbsp ground flax+5 tbsp warm water)
  • ½ cup coconut oil (solid)
  • ¼ cup tahini (the runnier the better)
  • cup + 1 tbsp coconut sugar
  • ½ tbsp vanilla extract
  • 1 tsp cinnamon
  • ¼ tsp sea salt (flaky salt for top)
  • cup almond flour
  • cup coconut flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ cup chocolate chips (handful more for top)
  • ½ cup marshmallows (a few more to press into the top)
  • ½ cup pecans (chopped)
  • Drizzle of chocolate (optional)


  • Preheat the oven to 350 degrees. Grease a 9 inch cast iron skillet.
  • Prepare flax egg by whisking ground flax and warm water. Set aside.
  • In a medium sized bowl add coconut oil, tahini, and coconut sugar. Beat with an electric hand mixer, add vanilla, flax egg and beat again.
  • Add in baking soda and powder, cinnamon, salt and flours. Change to a large spatula and gently stir. Fold in remaining ingredients and transfer to the skillet. Press dough into a skillet with your spatula or your hands. Press remaining chocolate chips and marshmallows.
  • Place in the oven for 25-27 minutes.
  • Remove from the oven and sprinkle flaky salt on top. Top with chocolate drizzle and ice-cream.


*This skillet lasted 3 days because I portioned it out that way. I microwaved it on the second and third day and it was amazing.
Keyword baked, cake, chocolate, cookies, gluten free, skillet, vegan

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