Why You’ll Love Deep Dish Skillet Cookies for Two Recipe
This recipe is quick, simple, and ready in just 25 minutes. It uses wholesome ingredients like almond butter, almond flour, coconut sugar, and maple syrup, while still tasting like a decadent cookie dessert. The centers bake up soft and gooey, especially when served warm with a scoop of vanilla ice cream.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 tbsp natural almond butter
1 tbsp melted coconut oil, plus more for greasing
3 tbsp coconut sugar
2 tbsp pure maple syrup
1 large egg yolk
1/2 tsp vanilla extract
1/8 tsp kosher salt
1/8 tsp baking soda
1/2 cup almond flour
1/4 cup dairy-free semisweet chocolate chips
Dairy-free vanilla ice cream, for serving
Directions
Preheat the oven to 350°F. Place two 8-ounce ramekins on a baking pan and lightly grease the inside of each with coconut oil.
In a small bowl, mix the almond butter, melted coconut oil, coconut sugar, maple syrup, egg yolk, and vanilla extract until smooth.
Stir in the salt and baking soda. Add the almond flour and mix until a soft cookie dough forms.
Fold in the dairy-free chocolate chips.
Divide the dough evenly between the two ramekins and press it into an even layer.
Sprinkle extra chocolate chips on top if desired. Bake for 15 to 18 minutes, depending on the depth of your ramekins.
Let the cookies cool for 5 to 10 minutes, then top with dairy-free vanilla ice cream and serve warm.
Servings and timing
Servings: 2
Prep time: 7 minutes
Bake time: 15 to 18 minutes
Cooling time: 5 to 10 minutes
Total time: About 25 minutes
Variations
Use oat flour instead of almond flour for a nut-free option.
Swap almond butter with cashew butter, peanut butter, sunflower seed butter, or tahini.
Use brown sugar instead of coconut sugar for a more classic cookie flavor.
Add chopped walnuts, pecans, or shredded coconut for extra texture.
Try dark chocolate chips for a richer flavor.
Storage/Reheating
These cookies are best enjoyed warm right after baking.
To store, cover the ramekins tightly and refrigerate for up to 2 days. Reheat in the microwave for 15 to 25 seconds, or warm in a 300°F oven until heated through.
Add the ice cream only right before serving.
FAQs
Can I make these cookies without eggs?
Yes. Replace the egg yolk with 1 tablespoon of plant milk.
Can I use peanut butter instead of almond butter?
Yes. Peanut butter works well, but it will give the cookies a stronger nutty flavor.
Can I make this recipe nut-free?
Yes. Use sunflower seed butter and oat flour instead of almond butter and almond flour.
Can I bake this in one larger skillet?
Yes. You can bake the dough in a small oven-safe skillet, but the baking time may need slight adjustment.
How do I know when the cookies are done?
The edges should look set while the center remains slightly soft and gooey.
Can I make the dough ahead of time?
Yes. Prepare the dough, cover it, and refrigerate for up to 24 hours before baking.
Can I use regular chocolate chips?
Yes, if you do not need the recipe to be dairy-free.
Should these be served warm or cold?
They are best served warm, especially with ice cream on top.
Can I double the recipe?
Yes. Double all ingredients and bake in four ramekins.
Why did my cookies turn out dry?
They may have been overbaked or baked in shallow dishes for too long. Start checking around 15 minutes.
Conclusion
Deep Dish Skillet Cookies for Two are the perfect small-batch dessert when you want something warm, sweet, and satisfying without making a full batch of cookies. With a soft center, melty chocolate chips, and a scoop of vanilla ice cream, this simple treat feels special while staying quick and easy.
