Howdy luvs!

Happy Friday ๐Ÿ™‚ Who is ready for the weekend? ย Who is ready for some relaxation this weekend?ย Our weekend probably is going to be a mix of relaxation and work. Oh wait… that’s usually our plan every weekend. haha

Okay enough about the weekend. Let’s talk baked skillet cake shall we.

Baked skillet chocolate chip cookie cake recipe in our cast iron. Oh yes we did.

This cookie cake is grain, gluten, egg, dairy, soy, corn, and nut free.

Actually this was our first time using our cast iron skillet to bake something in besides our plantain bread. We love how the cast iron cooks everything so evenly.

egg-free grain free cookie cake

This recipe was one that kind of came to mind as soon as we ate one of our soft batch chocolate chip cookies. As soon as we took a bite and saw how great they were… a light bulb went off. We were like – this would be make an amazing cookie cake!

easy baked cookie cake

What is it about cookie cake that is just sooo good?

Growing up not only did we love soft batch cookies, but we looooved cookie cake. At our birthday parties it would be a highly requested cake to have. Sugary, buttery and just delicious. But like our soft batch cookies our ingredients for our chocolate chip cookie cake have been upgraded.

baked grain-free chocolate chip cookie cake

Now we did not put any icing on our cake. But we think it would be a nice bonus.ย Who doesn’t love icing.

This was actually our first time baking a cookie cake in a skillet. It was super easy so definitely going to be making more in the future!

We have made a few otherย cookie cakes before and had success. But baking it in a skillet was a first, and a whole lot of fun!

cookie cake grain-free gluten-free

We like this cookie cake best served warm. Topped with coconut oil or ghee. Or icing. Or ice cream!ย We do notice that this cake can be a little on the dry side the second day, so again best served warmed and not overly baked.

Here is our upgraded version of our baked skillet chocolate chip cookie cake.

The recipe is super easy to make too. We used coconut oil in our cookie cake, but you can use ghee or butter. We also used some maple syrup to provide some sweetness and help with texture of cake. You may use any liquid sweetener of choice. If you want to use stevia instead of the maple syrup we suggest upping the banana to about 3 1/2oz.

baked skillet chocolate chip cookie cake recipe

Prep Time: 5 minutes

Cook Time: 20 minutes

Yield: 8-10 inch cake

baked skillet chocolate chip cookie cake recipe

Simple grain-free, gluten-free and egg-free baked cookie cake.


  • 2 large plantain (green/yellow), about 14oz after being peeled
  • 1 large banana - about 3 oz after being peeled
  • 3 tablespoons coconut flour
  • 2 tablespoons arrowroot starch
  • 1/4 teaspoon baking soda
  • 2 tablespoons maple syrup (or honey)
  • 1/4 cup coconut oil, liquid (or ghee or butter)
  • 1/4 cup chocolate chips
  • 2 teaspoons vanilla extract


  1. Preheat oven to 350 degrees.
  2. Peel plantain and banana.
  3. Place plantain and banana in blender. Blend until smooth.
  4. Pour puree into a large bowl and add in your remaining ingredients.
  5. Stir until combined.
  6. Pour into cast iron skillet that is lightly greased with coconut oil or ghee.
  7. Bake for about 20 minutes.
  8. Cut and serve immediately.


You can bake in a regular baking dish about 10 inches. Also for the arrowroot you can use one egg, or tapioca or potato starch.

Blend. Stir. Pour. Bake. BAM — it’s done! Cut and enjoy.

We’ve been known to enjoy this cookie cake with coffee too. Yes cookie cake in the morning!

Twins questions: Are you a chocolate chip cookie cake fan? Ever make a skillet cake before?

till next time,





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31 thoughts on “baked skillet chocolate chip cookie cake recipe

  1. Yummy! I think cookie cake is so appealing because it’s a GIANT COOKIE!!! And frosting makes it even better ๐Ÿ˜‰

    I love chocolate chip, it’s a classic. I’ve never made a cake in a skillet, before. I don’t have a cast iron skillet, though. A regular pan works, but it’s not as rustic and pretty!

    Posted on August 2, 2013 at 11:19 am
    1. yes GIANT cookie ๐Ÿ™‚ yay!!

      Posted on August 2, 2013 at 11:22 am
  2. this looks absolutely amazing! I’ve wanted a recipe just like this to try for some time! The only thing is I’m avoiding coconut right now. I think I’m sensitive to it because my symptoms seem to be doing a bit better right now when I avoid it… so I’m taking a huge break. Sad right! I love coconut!
    Is there any other flour I could use besides coconut you think?

    Posted on August 2, 2013 at 11:41 am
    1. you could try hemp protein or almond flour, and we would suggest doing 3 tbsp arrowroot and 2 tbsp of whatever other flour you would like. sorry to hear that coconut might be giving you problems, maybe down the road you can add it back in ๐Ÿ™‚ HUGS

      Posted on August 2, 2013 at 12:13 pm
  3. Can you recomment what to use in the event that one does not own a cast iron pan? An 8-inch normal, circular cake pan?


    Posted on August 2, 2013 at 12:16 pm
    1. Just realized you already answered this question! Sorry!

      Posted on August 2, 2013 at 12:17 pm
  4. Loving the plantains in this! Yall are always so creative. Such a tasty treat. I’ve never made a cookie cake before- I need to give it a go!

    Posted on August 2, 2013 at 12:59 pm
  5. oh my word. <3 so basically i need to start buying plantains haha. i've been wanting to make that super easy sammy bread i saw a little bit ago with the 2 eggs! so simple! who DOESN'T look a cookie cake?! yay! happy weekend you two ๐Ÿ™‚

    Posted on August 2, 2013 at 2:16 pm
    1. Melissa you would love plantains ๐Ÿ™‚

      Posted on August 2, 2013 at 2:53 pm
  6. Cookie cakes remind me of being a kid, which is awesome! I really need to get a cast iron skillet, I hear so many good things about it. Where did you get this one?

    Posted on August 2, 2013 at 2:21 pm
    1. Heather believe most kitchen stores sell them, I think Lori got hers at Macy’s.

      Posted on August 2, 2013 at 2:53 pm
  7. is arrowroot starch like baking powder or very different? Could I use something similar? I dont have any in my kitchen, but I should prob get some huh?

    Posted on August 2, 2013 at 4:16 pm
    1. Sara arrowroot is very very different from baking powder. You could use an egg or tapioca or potato starch, or even cornstarch if you eat that.

      Posted on August 2, 2013 at 5:42 pm
  8. I seriously LOVED cookie cake as a kid. It was my same birthday “cake” request every year. I can’t wait for the shippers to deliver my stuff tomorrow when we move into our new place so I can have my cast iron skillet back and make this DELICIOUSNESS. Thanks for the recipe girls!

    Posted on August 2, 2013 at 5:26 pm
  9. I love chocolate chip cookies! They’re my all-time fave. Cookie cake is definitely better though. So thick and dense! ๐Ÿ™‚ Never used a skillet before but now I want to.

    Posted on August 3, 2013 at 1:56 am
  10. What a delicious idea! And I love cast iron pans… we use ours for almost everything!

    Posted on August 3, 2013 at 8:26 pm
  11. Awesome….never have made anything like this, can’t wait to try it.

    I was just wondering, if you don’t have a cast iron skillet what else could someone use to bake this??

    Thank you so much for all your recipes and info!


    Posted on August 4, 2013 at 4:22 am
    1. Steph we mentioned in the recipe you can do it in a regular circle cake pan.

      Posted on August 4, 2013 at 8:45 am
  12. I’m terrible with flour substitutions. Any ideas on what I could sub out for coconut flour (allergic to coconut) and arrowroot starch? I could do a protein powder maybe, but I’m also allergic to all the protein powders I currently have in stock (ha. go figure). I might have to play with this one.

    Posted on August 16, 2013 at 5:32 pm
    1. you could try using tapioca starch for the arrowroot, and for the coconut flour not really sure maybe just another flour.

      Posted on August 17, 2013 at 10:22 am
  13. I made your plantain bread, with a cast iron skillet. I greased it with coconut oil, but it still stuck to it. probably cause i was doing a million things and left it in the pan, after it came out. It cooled in there too. It didn’t fall apart, but i had to scrape it off to get my slices. IT was so good!
    What’s the trick to not getting it so stuck on there?

    Posted on August 19, 2013 at 1:08 pm
    1. Try a circle of parchment paper.

      Posted on September 5, 2013 at 11:46 am
  14. Thanks for the recipe – this could also be fun to make in individual size cast iron servers, and maybe add whipped cream instead of icing.

    Posted on September 1, 2013 at 4:12 pm
  15. I made this a few days ago & really enjoyed it! The texture is super soft and the sweetness is just right!

    Just a note: Blending the plantain + banana in a regular, non-high speed blender didn’t work for me. I had to transfer the half-mashed mix to my food processor to get it (mostly) smooth.

    Otherwise, great recipe ๐Ÿ™‚

    Posted on September 5, 2013 at 11:48 am
  16. This is SO good! I made it last night and ended up eating like a quarter of it ๐Ÿ˜‰ The only thing I wish is that there was less coconut oil in it. Do you have any suggestions on how to cut that amount down? Thanks for the recipe! โ™ฅ

    Posted on October 10, 2013 at 1:52 pm
  17. I have two brown plantains (None were yellow/green at my grocery store…sheesh), would those also work for this? I really want to make this, it looks sooooo tasty!

    Posted on November 3, 2013 at 4:50 pm
    1. Sarah yes they should still work.

      Posted on November 3, 2013 at 7:02 pm
      1. Thank you I will make this ASAP!

        Posted on November 3, 2013 at 7:12 pm
  18. can you sub the banana with anything?
    thanks so much!

    Posted on January 27, 2014 at 9:42 am
    1. you can try sweet potato puree.

      Posted on January 27, 2014 at 4:49 pm