December 8, 2021

The BEST Ooey Gooey Chocolate Chip Pizookie

Baked in a cast iron skillet as a giant cookie pie, this healthy Chocolate Chip Pizookie is ooey, gooey, and secretly refined sugar free! In less than 45 minutes, you'll have the best ooey gooey skillet cookie recipe you've ever eaten.

Welcome to day three of the first annual KPC Cookie Week! This is by far the best idea I've had since I started my blog and I'm already getting excited for next year. But, before we get ahead of ourselves, let's remember the healthier snickerdoodles and the salted caramel pretzel chocolate chunk cookies that came to the blog this week!

If those two cookie recipes aren't an indication of how amazing cookie week is, let today's recipe be the winner: The BEST Ooey Gooey Chocolate Chip Pizookie!

What's a pizookie you ask? Well it's the best thing that happened to chocolate chip cookies. Basically you make a giant batch of chocolate chip cookies but instead of baking them as individual cookies, you bake the entire batch of cookie dough in a cast iron skillet into a giant skillet cookie pie. Drooling yet? Me too.

Instead of reinventing the wheel, I just adapted my original soft and chewy chocolate chip cookie recipe a bit to make this healthy pizookie recipe. And let me tell you, my husband nearly died he was so happy. I think we at the whole thing in just 2 days!

A spoonful of healthy chocolate chip pizookie

Why is this the BEST Pizookie recipe?

Not only is it truly ooey gooey straight out of the oven, it's secretly healthier than most other pizookie recipes out there! Here's why:

  • Olive oil butter: I figured if we're gonna use butter, it might as well be made with heart-healthy fats rather than the not-so-good-for-you fats. I always use this butter because it's made from olive oil! This also makes my pizookie recipe naturally dairy-free.
  • Stevia: a zero-calorie, plant-based substitute for granulated sugar. This cuts out over 300 calories from the pizookie so you can enjoy more of your cookie in one sitting!
  • Coconut sugar: a healthier substitute for brown sugar. It is minimally processed and retains some of the original vitamins. If you don't have coconut sugar, you can use brown sugar.
  • Less flour: I tested this recipe a few times with different amounts of flour and they all turned out ooey and gooey like I wanted. So, naturally, I chose the test with the least amount of flour so you don't need any extra refined carbs in your skillet cookie! You're welcome!
  • Protein powder: totally optional, but I always add a scoop of protein powder to my cookies! It acts more like a wet ingredient than a dry ingredient, so you can just omit the protein powder if you don't have any. I've tested it both ways and you still get ooey gooey without it!
  • Sugar-free chocolate chips: I promise you really can't taste the difference! I always use sugar-free chocolate to keep the calories and added sugar to a minimum. This brand is my favorite for healthier chocolate!

A piece of chocolate chip pizookie in a small pan

How to make a chocolate chip pizookie (skillet cookie)

It all starts with the best cookie dough right? We're using my original soft and chewy chocolate chip cookie recipe and modifying it just a bit. If you've ever made chocolate chip cookies before (which I'm sure you have), this pizookie recipe is pretty straightforward!

Start by creaming together the butter and sugars until light and fluffy, about 1-2 minutes. Next, mix in the egg, vanilla, and protein powder until light and fluffy, about another minute. If you're not using protein powder, just continue with the rest of the recipe.

In a separate bowl, whisk together the dry ingredients: flour, baking soda, and salt. The reason you want to mix these together before adding them to the wet ingredients is to ensure the leavening agents are mixed throughout the dough, not just in some parts. This way, the entire skillet cookie will bake evenly!

Now, add the dry ingredients into the wet ingredients. Mix until well combined. Fold in those chocolate chips and try not to eat all the dough!

The best healthy chocolate chip pizookie cookie dough

Instead of scooping out individual cookies, just dump all the cookie dough into a greased 12" cast iron skillet. If you don't have one, I highly suggest getting one! It's well worth the splurge. But, if you don't have one, you can just use a 9x13 baking dish.

Bake for 20-25 minutes. If you like a slightly underdone, extra gooey center like my husband, shoot for 20 minutes. If you prefer a well-baked cookie, shoot for 25 minutes. If you're like me and you want the happy medium, I do 22 minutes!

Here's the fun part: how do you serve and portion out the skillet cookie? You could slice into 8 giant pie slices and dig right in...or just plop some vanilla bean ice cream on top and have everyone gather around the center and eat straight out of the skillet. Both ways work!

Customize your healthy pizookie!

Make sure to use vegan chocolate chips to keep this recipe dairy-free. You can also use a 1:1 gluten-free all purpose flour to make this pizookie recipe gluten-free.

I do not recommend trying to make this recipe vegan, but if you're looking for a vegan pizookie recipe, you should try this one from Food With Feeling!

Feel free to add in any other mixins you love! Some of my favorites are:

  • Crunchy pretzels
  • Soft caramels
  • Chocolate candy like Reeces, Snickers, or M&Ms

A fresh skillet cookie with ice cream on top

Even if you don't have any special occasions coming up, you need to make this Chocolate Chip Pizookie ASAP!! There's seriously nothing better than a giant melt-in-your-mouth skillet cookie straight out of the oven with ice cream on top!

Be sure to leave a star rating and review below so other readers know how you liked it! You can also tag me on Instagram. I love seeing my recipes come to life in your kitchen!

Baked in a cast iron skillet as a giant cookie pie, this healthy Chocolate Chip Pizookie is ooey, gooey, and secretly refined sugar free! In less than 45 minutes, you'll have the best ooey gooey skillet cookie recipe you've ever eaten.


Brooke Harmer













  • 1 C Country Crock Olive Oil stick butter, room temperature
  • 1 C coconut sugar (or brown sugar)
  • 1 C Stevia
  • ½ C vanilla protein powder (optional)
  • 2 large egg
  • 1 Tbsp vanilla
  • 2½ C all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 C sugar-free chocolate chips


  1. Preheat the oven to 350°F and spray a cast iron skillet* with cooking spray.
  2. Whisk together the flour, baking soda, baking powder, and salt until well combined. Set aside.
  3. Cream the butter and sugars together until light and fluffy, about 1-2 minutes. Add in the protein powder, eggs, and vanilla. Beat until light and fluffy, about another minute.
  4. Gradually add in the dry ingredients into the wet ingredients, mixing until well combined. Gently fold in the chocolate chips.
  5. Spread all of the cookie dough in an even layer in the prepared skillet. Bake 20-25 minutes,** then let cool at least 10 minutes before serving.


*If you don't have a cast iron skillet, you can use a 9x13 baking dish.

**If you like a slightly underdone/extra gooey center, remove at 20 minutes. If you like a well-baked cookie, remove at 25 minutes. If you like the perfect cookie, remove somewhere in the middle :)

Nutrition facts are a calculated estimate of 1/9 of the prepared skillet cookie, using protein powder and sugar-free chocolate chips.


Serving: 1/9 skillet / Calories: 605 / Fat: 29g / Saturated Fat: 13.7g / Carbohydrates: 85g / Fiber: 1.8g / Sugar: 43g / Protein: 9.8g