baked skillet chocolate chip cookie cake recipe

by purelytwins

Howdy luvs!

Happy Friday 🙂 Who is ready for the weekend?  Who is ready for some relaxation this weekend? 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. 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 other 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! 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

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

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 8-10 inch cake 1x


  • 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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Jojo @ RunFastEatLots August 2, 2013 - 11:19 am

Yummy! I think cookie cake is so appealing because it’s a GIANT COOKIE!!! And frosting makes it even better 😉

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!

purelytwins August 2, 2013 - 11:22 am

yes GIANT cookie 🙂 yay!!

Pureglow16 August 2, 2013 - 11:41 am

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?

purelytwins August 2, 2013 - 12:13 pm

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 🙂 HUGS

zosia August 2, 2013 - 12:16 pm

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?


zosia August 2, 2013 - 12:17 pm

Just realized you already answered this question! Sorry!

Erica August 2, 2013 - 12:59 pm

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!

The Delicate Place (@misathemeb) August 2, 2013 - 2:16 pm

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 🙂

purelytwins August 2, 2013 - 2:53 pm

Melissa you would love plantains 🙂

Heather @ Better With Veggies August 2, 2013 - 2:21 pm

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?

purelytwins August 2, 2013 - 2:53 pm

Heather believe most kitchen stores sell them, I think Lori got hers at Macy’s.

sara @ fitcupcaker August 2, 2013 - 4:16 pm

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?

purelytwins August 2, 2013 - 5:42 pm

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.

amanda jewell August 2, 2013 - 5:26 pm

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!

Maggie @ Sunnyside Up Smile August 3, 2013 - 1:56 am

I love chocolate chip cookies! They’re my all-time fave. Cookie cake is definitely better though. So thick and dense! 🙂 Never used a skillet before but now I want to.

Laura @ Mommy Run Fast August 3, 2013 - 8:26 pm

What a delicious idea! And I love cast iron pans… we use ours for almost everything!

Steph August 4, 2013 - 4:22 am

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!


purelytwins August 4, 2013 - 8:45 am

Steph we mentioned in the recipe you can do it in a regular circle cake pan.

calee August 16, 2013 - 5:32 pm

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.

purelytwins August 17, 2013 - 10:22 am

you could try using tapioca starch for the arrowroot, and for the coconut flour not really sure maybe just another flour.

Susy August 19, 2013 - 1:08 pm

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?

Heather J September 5, 2013 - 11:46 am

Try a circle of parchment paper.

Billy @ Wagner Cast Iron September 1, 2013 - 4:12 pm

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.

Heather J September 5, 2013 - 11:48 am

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 🙂

Andrea October 10, 2013 - 1:52 pm

This is SO good! I made it last night and ended up eating like a quarter of it 😉 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! ♥

Sarah November 3, 2013 - 4:50 pm

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!

purelytwins November 3, 2013 - 7:02 pm

Sarah yes they should still work.

Sarah November 3, 2013 - 7:12 pm

Thank you I will make this ASAP!

Kay January 27, 2014 - 9:42 am

can you sub the banana with anything?
thanks so much!

purelytwins January 27, 2014 - 4:49 pm

you can try sweet potato puree.

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