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chocolate zucchini gluten free skillet cookie

Chocolate Zucchini Gluten Free Skillet Cookie

A veggie-loaded healthy dessert with grated zucchini, almond flour, fresh blueberries, and chocolate chips.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people
Calories 333kcal


  • 1.5 cups blanched almond flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 egg
  • ¼ cup maple syrup
  • ¼ cup coconut oil solid but soft at room temp; can sub room temp butter
  • 1 teaspoon vanilla extract
  • 1 cup zucchini grated; about 1 small zucchini
  • ½ cup blueberries
  • ¼ cup chocolate chips


  • Preheat the oven to 350 degrees F. Lightly grease an 8-inch cast iron skillet and set aside.
  • In a small bowl, combine the almond flour, baking soda, and salt. In a large bowl, whisk together the egg, maple syrup, coconut oil, and vanilla extract. Add the dry ingredients to the wet ingredients and whisk or stir until well combined.
  • Fold in the grated zucchini and blueberries, and stir. Transfer the batter to the skillet and use a rubber spatula to spread it out. Sprinkle the chocolate chips on top of the cookie.
  • Bake for 25-30 minutes, or until the edges are brown and slightly crispy.
  • Enjoy warm, right out of the skillet!


This can be sliced into pieces if you want to serve more people. They will be more fragile than a regular cookie but shouldn't fall apart. Store in an airtight container in the fridge for a few days.


Calories: 333kcal | Carbohydrates: 23g | Protein: 8g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 28mg | Sodium: 220mg | Potassium: 104mg | Fiber: 4g | Sugar: 16g | Vitamin A: 98IU | Vitamin C: 5mg | Calcium: 90mg | Iron: 1mg