oatmeal skillet cake-cookies

It’s Monday.  Ugh.  I know.


I have cookies!!

And not just any cookies.  Cookies you cook in a skillet!  They’re sort of cookie-ish, sort of pancake-ish, and completely addicting.  It’s like the little love child of a pancake + an oatmeal cookie.

I have not even the slightest clue where I got the idea. 

I knew I wanted cookies.  I knew you wanted cookies.  And then I thought, let me throw these on my cast iron skillet.  I love my cast iron skillet.  So, why not give this a shot? 

The only slightly tricky step is finding the exact right temperature for cooking [er, baking?] these.

You want the cookies to cook for 4-6min per side turning to a deep, golden-brown but not burning.  You want them slightly soft to the touch, as they will firm up a bit while they cool.  The dough shouldn’t spread thin but stay nice + thick when you plop the dough in the pan.  After testing one, you’re golden.  And even if they burn, they’re still edible.  Trust me.

This batch makes 10-12.  I say 10-12, because I ate at least six as I was cooking them.  I seriously lost count of the exact amount this recipe yields.  Oops?

Eat these hot for breakfast.

Drizzled with maple syrup.

Slathered with peanut butter.

Topped with yogurt.

Topped with ice cream. 

You’re a creative bunch.  I know you’ll figure it out.

The inside is filled with buttery pecans and oozing with melted chocolate chips.

You can expect to see variations soon.  Definitely this week.  Promise.

Skillet cookies.  Who knew?

Print this!

Oatmeal Skillet Cake-Cookies

yields 10-12 cookies

  • 3/4 cup rolled oats
  • 1/2 cup oat flour
  • 3 Tablespoons almond meal
  • 1 large egg
  • 2 Tablespoons unrefined coconut oil, melted
  • 1/4 cup raw honey
  • 1/3 cup chopped pecans
  • 3 Tablespoons dark chocolate chips
  • 1.5 teaspoons vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-2 teaspoon unrefined coconut oil [for cooking]
  1. In a bowl, mix together all of the dry ingredients until combined.
  2. In another bowl, whisk together the wet ingredients until smooth.  It’s best to melt coconut oil over low heat in a pot.
  3. Heat a cast iron pan, skillet, or other pan over med-low heat and add 1-2t of oil.  You want enough oil to fully coat the pan.
  4. While the pan is heating, stir the wet into the dry until just combined.  The batter should be thick enough that when you place it in the pan it doesn’t run, but spreads just slightly.  If it’s too thin, add 1T more oats at a time and mix.
  5. Once the pan is fully heated [important to wait!], plop about 2T of the batter onto the pan.  I cooked 4 at a time in a 9” pan.  Leave enough space in between so you have room to flip them.
  6. Cook for 4-6min until the bottoms are golden brown and then flip and cook for another 3-5min.  You may need to play with the heat to find the best temperature.  Test one cookie first to see if you need to raise or lower the temperature.
  7. Test doneness by touching the top of the cookie and pressing down slightly.  You want there to be a small amount of movement to the middle when you press.
  8. Place on a cooling rack, and they will firm up a bit more once cooled.
  9. Repeat the cooking process with more dough, adding more oil to the pan after each batch if needed.

notes:  Use certified gluten free oats + oat flour, if needed.  You can make oat flour by grinding rolled oats, oat groats, or steal cut oats into a soft, fine flour.  You can make almond meal by grinding almonds into a soft flour [no hard pieces].  Almond flour [made with blanched almonds] can also be used.  Use another high heat oil [safflower/sunflower/ghee/etc] if you don’t have coconut oil. 

Mondays with cookies aren’t so bad…right?


Pssst!  Our spinach has sprouted and I am way too excited about it!!