Double Chocolate Coconut Oil Skillet Cookie up close

Double Chocolate Coconut Oil Skillet Cookie Recipe

This ooey gooey cookie skillet is loaded with chocolate and coconut oil for a luscious treat that's part cookie, part brownie!
Course Dessert
Prep Time 6 minutes
Cook Time 14 minutes
Total Time 20 minutes
Servings 8


  • 1/2 cup plus 1 Tbsp. coconut oil
  • 1 cup coconut sugar
  • 4 Tbsp . cocoa powder
  • 1 egg
  • 1/4 cup cashew milk or regular whole milk
  • 1 tsp . vanilla
  • 2 cups all purpose flour
  • 1 1/2 tsp . baking powder
  • 1/4 tsp . salt
  • 1 cup bittersweet chocolate chips or semisweet chips for a bit sweeter flavor
  • 1/4 tsp . espresso powder (optional but enhances the chocolate flavor)


  1. Preheat the oven to 350 degrees.
  2. Cream coconut oil and coconut sugar on medium high speed for two minutes or until light and fluffy.
  3. On low speed add the egg, vanilla, and cashew milk.
  4. In a separate bowl, combine the flour, salt, baking powder, espresso powder, and cocoa powder.
  5. Slowly add the dry ingredients into the batter until just combined.
  6. Mix in the chocolate chips by hand.
  7. Grease a 10-inch cast iron skillet and press in the cookie dough.
  8. Bake for 12-14 minutes until set in the middle.