Blueberry Skillet Cookie has thick, chewy edges and a soft, berry-filled center. This one-bowl treat is naturally gluten-free and dairy-free, made with almond flour and fresh blueberries, and comes together with just ten ingredients and minimal hands-on time.
*This recipe was originally published in July 2019 and has been updated with revised text and helpful tips. The recipe itself has not changed.
When temperatures climb, I prefer recipes that are quick and require few ingredients. This blueberry skillet cookie fits the bill: about ten minutes of prep and a short bake time deliver a warm, shareable dessert with bright summer flavor.
The cookie uses almond flour for a tender, moist crumb and a full cup of fresh blueberries for bursts of juicy sweetness. It bakes in a 10-inch oven-safe skillet for that golden, slightly crisp edge and soft center.
Ingredients
- Blueberries – Fresh are best. If using frozen, fully defrost and pat dry before adding.
- Almond flour – Use blanched almond flour for a fine texture; almond meal will change the texture and hasn’t been tested here.
- Coconut sugar – A less processed sweetener; brown sugar can be used instead.
- Coconut oil – Virgin, cold-pressed and solid at room temperature. It replaces some butter in the recipe.
- Almond butter – Natural, smooth almond butter at room temperature adds richness and helps bind the dough.
- Egg – One large egg provides structure and moisture.
- Vanilla extract – Use real vanilla for best flavor.
- Baking soda – A small amount to help the cookie rise lightly.
- Kosher salt – Balances and enhances the sweetness.
- Extra virgin olive oil – For greasing the skillet. Substitute another neutral oil if preferred.
How to make a giant blueberry cookie in a skillet
- Step 1: Preheat the oven to 375°F and grease a 10-inch oven-safe skillet with the extra virgin olive oil.
- Step 2: In a large bowl, combine the coconut sugar, solid coconut oil and almond butter. Beat with an electric mixer until combined — the mixture will be slightly gritty.
- Step 3: Beat in the egg and vanilla until incorporated.
- Step 4: Add the almond flour, baking soda and salt, and beat on low until a sticky dough forms.
- Step 5: Press the dough into the prepared skillet, pressing it up around the sides about ½ inch to form a rim.
- Step 6: Scatter the blueberries over the top and gently press them into the dough, taking care not to burst them.
- Step 7: Bake 23–25 minutes, until the edges are golden and puffed. Let the cookie rest 10–15 minutes to firm up before serving.
Frequently asked questions
Yes. Fresh berries give the best texture, but if using frozen, thaw and pat them dry first. Avoid berries that are overly soft after defrosting, since they can be too mushy to press into the dough.
Absolutely. A 10-inch glass pie plate or similar round baking dish works fine. A smaller dish will result in a thicker cookie and will require a longer bake time.
Serve warm, straight from the skillet, with dairy-free ice cream or coconut whip if keeping it dairy-free. Regular ice cream, frozen yogurt or whipped cream are also delicious if dairy isn’t a concern.
Cool completely, then store pieces in an airtight container in the refrigerator for 3–4 days. Because almond flour and berries keep the cookie moist, room-temperature storage can make it overly soft.
Leftover pieces firm up and become chewier in the fridge; they’re great cold. To enjoy warm with ice cream, reheat briefly in the microwave.
Recipe tips and substitutions
- Use a generous amount of oil to grease the skillet, including the sides, so the thick edges release easily.
- Press the dough up around the skillet sides about ½ inch to form a rim and create a chewy edge.
- Don’t mix the blueberries into the dough—press them onto the top after the dough is spread. This prevents bursting and keeps the dough easier to work with.
- The center may seem slightly soft when you remove it from the oven; it will set as it cools. A tender, soft middle is the desired texture.
More blueberry dessert recipes
- Blueberry Crisp without Oats
- Blueberry Oatmeal Muffins
- Blueberry Cake with Lemon and Ricotta
- Blueberry Goat Cheese Ice Cream Bars
- Blueberry Lemon Cookies
If you make this recipe, please leave a comment and let me know how it turned out!
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📖 Recipe
Blueberry Skillet Cookie (Gluten-Free)
Ingredients
- 1 tablespoon extra virgin olive oil (for greasing)
- ¾ cup coconut sugar
- 3 tablespoons virgin, cold-pressed coconut oil
- 3 tablespoons natural almond butter, room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 cups almond flour
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 375°F and grease the bottom and sides of a 10-inch cast iron skillet with the tablespoon of oil.
- In a large bowl, beat the coconut sugar, coconut oil and almond butter with an electric mixer until combined and slightly gritty.
- Beat in the egg and vanilla.
- Add the almond flour, baking soda and salt, then beat on low speed until a sticky dough forms.
- Spread the dough in the prepared skillet, pressing it up the sides about ½ inch.
- Gently press the blueberries into the top of the dough.
- Bake 23–25 minutes, until the edges are browned and puffed. Remove from the oven and let rest 10–15 minutes to firm up before serving.
Notes
- Fresh blueberries work best; if using frozen, thaw and pat dry and avoid overly soft berries.
- The center may be slightly soft when it comes out of the oven—this will set as it cools and yields the desired tender middle.
Nutrition Facts per Serving
| Carbohydrates: 23 g
| Protein: 8 g
| Fat: 25 g
| Saturated Fat: 6 g
| Fiber: 4 g
| Sugar: 13 g
Disclaimer
Nutrition information is an estimate and will vary depending on substitutions and brands used.
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