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This Whole Wheat Chocolate Chip Skillet Cookie is a healthy…ish sweet treat to welcome in the weekend. This cookie is made using whole wheat flour and zero refined sugar. It’s also so easy and incredibly delicious. So really, there’s no excuse not to make it right away…meaning tonight!

overhead photo final photo of Whole Wheat Chocolate Chip Skillet Cookie with ice cream

Whenever life gets a little too busy, or just a little too hard, I always do what my mom did growing up, I make cookies. And there really isn’t anything more comforting than the classic chocolate chip cookie, you know? It will forever be one of my favorites.

Well life was busy this week, and the work will be continuing on throughout the weekend, as we are filming a ton of new recipe videos starting tomorrow and going through Monday. Typically when we film new videos we batch film and do anywhere from four to five videos in a day. That means four to five recipes made from start to finish in one day.

It’s A LOT. By the end of the day I am tired, but yet the day is still not over because the kitchen needs a massive clean, and computer work has to happen after that.

Oddly, I don’t dread days like these because I love a productive day, and I love to hustle too. So while I’m tired at the end of the day I also feel so happy with all that we accomplished. A productive day is the BEST!

How weird am I?

I can’t help it, it’s just in my DNA or something. And yes, we work on the weekend around here, because this is when Kai, my brother, is available to come into town and film. Gotta do what you gotta do.

overhead photo of Whole Wheat Chocolate Chip cookie dough

overhead photo of unbaked Whole Wheat Chocolate Chip Skillet Cookie

Anyway, my point in telling you all this is that earlier this week, after a long day, I really just felt like baking cookies. Honestly, I just wanted to bake something and not have to stress about testing the recipe, or make sure it was perfect for the blog. I do so much recipe testing, re-testing, and then photographing, that I almost never get to make a recipe simply for pure enjoyment. I’m always cooking for work.

SO, I decided I was just going to bake a tried and true recipe, and just bake for fun.

I set out to make this cookie with zero intention of ever sharing it here on the blog. Things were going great, I swapped in some healthier ingredients and baked the cookie in a skillet, since I was just playing around, and not worried about the final outcome. Plus, in my opinion, you can’t mess up a cookie too badly if you eat it warm. Warm cookies are the best.

overhead photo of Whole Wheat Chocolate Chip Skillet Cookie without ice cream

But you guys. My healthier swaps ended up making for one of the most delicious skillet cookies, you’d never even guess it was healthy…ish.


This skillet cookie is warm, gooey, extra chocolatey, not overly sweet, but still incredibly delicious. I ended up using all whole wheat flour and just a little maple syrup to sweeten the cookie. As I mentioned, this is not overly sweet, so if you know you need to have an extra sweet cookie I recommend adding in a little sugar. I personally think it’s perfect as is, but I don’t need an extra sweet dessert either.

I think what really makes this cookie so delicious is the fact that it’s meant to be eaten warm, right out of the oven, and preferably with a scoop of vanilla ice cream (do it). There’s just something about a skillet full with a big ole warm chocolate chip cookie that’s too delicious.

And the perfect weekend treat.

close up overhead photo of Whole Wheat Chocolate Chip Skillet Cookie with ice cream

Best part? Unlike a lot of healthier dessert recipes out there, this skillet cookie uses ingredients you all know and love, and potentially even have in your pantry right now. A little whole wheat flour, real maple syrup, eggs, and grass-fed butter (read all about the benefits of using grass-fed butter here).

Now, don’t get me wrong, I am not saying this skillet cookie is health food, but it’s certainly healthier than your average cookie, which I can totally get excited about it.

And with that, who’s ready for the weekend and a giant (healthy…ish) skillet cookie to make your Friday just that much sweeter?

Me. Me. And ME.

overhead photo of half eaten Whole Wheat Chocolate Chip Skillet Cookie

close up photo of eaten Whole Wheat Chocolate Chip Skillet Cookie

If you make this Whole Wheat Chocolate Chip Skillet Cookie today, tonight, this weekend, or anytime, and love it, please be sure to leave a comment and/or give this recipe a rating! I love, love, love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make this skillet cookie, don’t forget to also tag me on Instagram so I can see! I love looking at the photos of recipes you all have made. It makes my day!

Whole Wheat Chocolate Chip Skillet Cookie

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Calories Per Serving: 345 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1. Preheat the oven to 350 degrees F. Grease a 10-12 inch oven safe skillet with butter.
    2. In a large mixing bowl, beat the butter until light, and fluffy. Add the eggs, one at a time, until combined. Slowly add in the maple and vanilla, beating until combined. Add the flour and baking soda and beat until fully incorporated. Stir in the chocolate chips.
    3. Spread the dough out in the prepared skillet. Transfer to the oven and bake for 18-20 minutes, it's OK if the center is a little gooey. Remove from the oven, let cool 3-5 minutes. DIG in, preferably with a scoop of ice cream.


Recipe makes a 12 inch skillet cookie
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horizontal photo of Whole Wheat Chocolate Chip Skillet Cookie

Nothing better than a skillet full of chocolate chip cookies. And that’s the truth.

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  1. I am considering exchanging the maple syrup for one cup whipped, ripened bananas 🍌. Also using a heavy duty baking pan. I do not think my skillet will tolerate the oven.

    1. Hey Sylvia,
      Happy Wednesday!❄️ I appreciate you making this recipe and I’m so glad it turned out well for you! xT

  2. 5 stars
    Thank you for sharing this recipe! I made it last night and subbed maple syrup for honey, and wow it turned out delicious. I will say this isn’t your traditional skillet cookie in that it’s not overly sweet and the texture is a little different. You definitely don’t get the sugar crash afterwards and in my case I had very little bloating or puffiness next morning. Anyway, this is a great recipe if you want a sweet fix without feeling too guilty! 🙂

  3. I don’t have a skillet, what size baking pan would you suggest instead, and would there be an adjustment to the baking time? Thanks!

    1. Hi there! I’m sure you could make this as one large cookie bar type of thing in a 9×13 pan! Enjoy! 🙂 xTieghan

    1. Hey Ishani,
      I would use honey in place of the maple syrup. I hope you love the recipe, please let me know if you give it a try! xTieghan

  4. Hi,

    I’m so sorry if this question is redundant but can I substitute the whole wheat flour with all purpose flour? Would it be the same measurement?

    1. Hey Anita,
      Yes, that would be just fine to do, you can use an equal amount. I hope you love the recipe, please let me know if you give it a try! xTieghan

  5. Hi, Tieghan! This looks delicious! If I don’t have maple syrup at home, can I substitute it with honey? If so, would I have to make adjustments to the amount?

    1. Hey Maria,
      An equal amount of honey should work just fine here. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  6. 5 stars
    Our family loved this cookie. It was a perfectly treat and so easy to make! Thank you for sharing this great experiment which we’ll add to our repertoire!

    1. Hey there,
      I am delighted that this recipe was enjoyed, thanks so much for making it! Happy Friday? xTieghan