Gluten-Free Cherry Chocolate Skillet Cookie with ice cream and cherries

Gluten-Free Cherry Chocolate Skillet Cookie

This gluten-free Cherry Chocolate Skillet Cookie has crispy edges, soft, melted chocolate chunks and sweet cherries in every bite! Easy to make it paleo, keto, or sugar-free.
Course Dessert
Cuisine American, Canadian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 306kcal
Author Flavour & Savour


  • 1/4 cup coconut oil or butter, softened *not melted
  • 1/3 cup coconut sugar or 0-calorie sweetener like erythritol
  • 1 large egg room temperature
  • 1 tsp pure vanilla extract or 1/2 tsp pure almond extract
  • 1 cup blanched superfine almond flour
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup dark chocolate** dairy-free, good quality, coarsely chopped
  • 1/3 cup cherries fresh or frozen, halved, plus a few whole cherries for garnish


  • Heat oven to 350° F. Grease two 5-inch mini cast iron skillet with coconut oil or butter.
  • Beat the butter (or coconut oil) and erythritol (or coconut sugar) until smooth. Add egg and vanilla and beat until well combined.
  • Whisk the almond flour, baking soda and salt and add to the wet ingredients, mixing well. Gently fold in the cherries and chocolate chunks.
  • Divide the cookie dough between the skillets and press right to the edges until smooth on top. Bake for 20 - 22 minutes or until nicely browned and toothpick inserted in centre comes out clean.
  • Remove from oven. Cool in pan for 10-15 minutes, then serve plain, or with ice cream, whipped cream or whipped coconut milk and a few extra cherries.


I used a dark chocolate sweetened with stevia to keep this sugar-free.


Calories: 306kcal | Carbohydrates: 8g | Protein: 7g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 52mg | Sodium: 244mg | Potassium: 45mg | Fiber: 3g | Sugar: 2g | Vitamin A: 75IU | Vitamin C: 0.8mg | Calcium: 67mg | Iron: 1.3mg