Sugar-Free Dark Chocolate Skillet Cookie
This sugar-free dark chocolate skillet cookie is the perfect balance of rich, gooey, and indulgent without refined sugar. Made with oat flour, sugar-free chocolate chips, and dark chocolate chunks, it’s a healthier twist on the classic pizookie. With crisp edges, a soft center, and deep cocoa flavor, this gluten-free and low-sugar treat is an easy dessert for two that comes together in under 30 minutes.
Ingredients
Cookie Dough
- 1/4 cup unsalted butter melted
- 1/4 cup brown sugar substitute monk fruit, erythritol, or similar
- 1 large egg yolk
- 1 pinch salt
- 1/4 tsp baking soda
- 1 tbsp vanilla extract
- 1/2 cup oat flour use certified gluten-free if needed
- 2-3 tbsp sugar-free chocolate chips
- 1 oz unsweetened dark chocolate bar roughly chopped
Instructions
Baking Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, whisk together melted butter and brown sugar substitute until smooth.
- Add the egg yolk, vanilla extract, salt, and baking soda. Mix well.
- Stir in oat flour until a dough forms.
- Fold in sugar-free chocolate chips and chopped dark chocolate.
- Spread dough evenly into a small cast iron skillet (6–8 inches).
- Bake for 15–20 minutes, until edges are golden and center is slightly soft.
- Let cool for about 5 minutes before serving to allow cookie to set while staying gooey inside.
Notes
- Don’t overbake—the cookie should stay soft in the middle.
- For a dairy-free version, replace butter with coconut oil or vegan butter.
- Serve warm for the best texture and flavor.