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Healthy Chocolate Chip Skillet Cookie {vegan, oil-free, GF}

Also known as a “Pizookie,” my healthy chocolate chip skillet cookie is a sweet treat that doubles as a nourishing breakfast to go. It is vegan, gluten-free and oil-free.

A Healthy & Wholesome Pizookie 

What on a earth is a pizookie? I had the same question when my son asked me to make one a week into the shutdown. He whipped out his phone and pulled up a photo of a chocolate chip skillet cookie heaped with multiple scoops of vanilla ice-cream.

Oh. Pizza + Cookie = Pizookie. Got it.

I think chocolate chip skillet cookie is more clear, but pizookie definitely sounds more fun. And because we definitely needed some fun, I made one. And then another. And another. My tall, athletic 13-year-old can eat all the pizookie he craves, but I needed to come up with a healthier version for myself.

So I did. Because we all need a healthy chocolate chip skillet cookie right about now.

Oat & Coconut Flour Pizookie

To make this a skillet cookie I could I slashed the sugar and reached for a combination of oats and coconut flour to replace the traditional all-purpose wheat flour.  Further, I made my rendition of this skillet sweet:

  • Vegan
  • Gluten-free
  • Oil-free

How to Make it

The first step is to grind 1 cup of oats in a food processor. Pulse the oats until they resemble a relatively fine flour.

The second step? Add everything else–coconut flour, nut butter, water, vanilla, flaxseed meal, baking soda, a smidge of salt and some vanilla–except for the chocolate chips and pulse until completely blended.

Add 1 tablespoon of the chocolate chips and pulse to combine. I prefer miniature chocolate chips (it’s easier to distribute a small amount through the cookie dough), but regular chocolate chips are fine, too.

Next, spread the cookie dough into a sprayed or lightly oiled 6-inch (15 cm) cast iron skillet. Sprinkle with the remaining two tablespoon of chocolate chips.

Finally, bake in a preheated 350F (175C) oven for 20 to 23 minute until golden brown and the center is set.

Hello, delicious!

Allow the cookie to cool for about 5 minutes in the skillet before serving. Serve the pizookie warm or cool completely. It is sweet satisfaction either way!

You can definitely enjoy a slice for breakfast or a snack on the go. Let me rephrase that: I have definitely enjoyed slices for breakfast and snacks on the go. These days, on the go means from the kitchen to my office. Sometimes, the living room :). 

I encourage you to do the same.

Stay safe and well, friends, and Happy Baking!

photo of chocolate chip skillet cookie with accompnaying text

More Gluten-Free & Vegan Chocolate Chip Cookies to Love:

Chickpea Flour Chocolate Chip Cookies

Quinoa Flour Chocolate Chip Cookies {oil-free}

Almond Flour Chocolate Chip Cookies {keto option}

Cassava Flour Chocolate Chip Cookies

Soft Coconut Flour Chocolate Chip Cookies 

Keto & Vegan Chocolate Chip Cookies

Yield: I skillet cookie (8 servings)

Healthy Chocolate Chip Skillet Cookie {vegan, gluten-free}

Healthy Chocolate Chip Skillet Cookie {vegan, gluten-free}

Also known as a "Pizookie," my healthy chocolate chip skillet cookie is a sweet treat that doubles as a nourishing breakfast to go. It is vegan, gluten-free and oil-free.


  • 1 cup (90 g) rolled oats (certified GF as needed)
  • 3 tablespoons coconut flour
  • 3 tablespoons smooth nut butter (I used natural peanut butter)
  • 3 tablespoons coconut sugar
  • 1 tablespoon flaxseed meal
  • 3/4 cup (175 mL) water
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon fine sea salt
  • 3 tablespoons chocolate chips (I used miniature chips)


  1. Preheat oven to 350F (175C). Lightly grease or spray a 6-inch (15 cm) cast iron skillet.
  2. In a food processor, process the oats into a fine flour.
  3. Add the remaining ingredients EXCEPT the chocolate chips and process, using on/off pules, until completely blended and smooth. Add 1 tablespoon of the chocolate chis; pulse to combine.
  4. Scrape the cookie dough into the prepared skillet, smoothing the top. Sprinkle with the remaining chocolate chips.
  5. Bake in the preheated oven for 20 to 23 minutes until golden brown and set at the center. Remove from oven and let cool at least 5 minutes before cutting and serving. Serve warm or at room temperature.


Tip: Remove the skillet cookie from the cast iron skillet (do not store in the skillet or it will take on the flavor of the iron pan).

Storage: Store the cooled cookie in an airtight container at room temperature for up to 1dat, the refrigerator for 5 days or the freezer for up to 3 months.

Flaxseed Option: An equal amount of ground chia seeds can be used I place of the flaxseed meal.

Coconut Sugar Option: An equal amount of brown sugar can be used in place of the coconut sugar.

Nutrition Information

Serving Size

1/8 of skillet cookie

Amount Per Serving Calories 108Total Fat 4.3gSaturated Fat 0.5gCholesterol 0mgSodium 93.5mgCarbohydrates 14.6gFiber 2.8gSugar 5.2gProtein 3.3g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

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Sunday 21st of March 2021

So delicious and healthy what more could you ask for!


Saturday 13th of February 2021

Can I sub something foe the coconut flour


Wednesday 6th of January 2021

This looks amazing! I was thinking of using this as the crust for an ice cream pie/cake. Do you think this could work? How about using a spring form pan instead? Any other changes to the recipe? Definitely looking forward to seeing how it’ll turn out?

Michele Vaughan

Saturday 21st of November 2020

How could I make this keto? What could I substitute for the oats?


Sunday 22nd of November 2020

Hi Michele!

I think this will work well by subbing 3/4 cup flaxseed meal for the oats (no need to grind, so skip step 2) and increasing the coconut flour to a total of 4 tablespoons. Would love to know how it goes!


Wednesday 22nd of July 2020

Hi there. I don’t have any flaxseed meal on hand and was wondering what I could sub in it’s place? Thank you so much!


Saturday 25th of July 2020

Hi Julia! You could add ground chia seeds, or a tablespoon of any of the following: tapioca starch, cornstarch, arrowroot, potato starch. Or 1 and 1/2 teaspoons psyllium husk. If you still do not have any of those, simply add another tablespoon of oats (this last version may be a touch more crumbly, but still delicious)

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