Everyone’s a sucker for a good chocolate chip cookie. And if you aren’t, I’m not sure we’d work out as friends. It’s such a good dessert and even more so when it cooks inside a skillet! I wanted to recreate the famous ‘Pizookie’ some restaurants carry for dessert, only with real ingredients, of course. I’ll be the first to admit I’m not the best baker, which is why I was so pleasantly surprised when this recipe turned out perfect! It’s so decadent, has somewhat of a crust on the outside and is super soft and cakey on the inside. If you prefer more of a crunch to your cookie, add 1-3 extra minutes on the cooking time or bake in a larger skillet to thin out the batter.
(Top with fresh fruit and roasted coconut butter for a fresh dessert)
I chose to use cashew butter for its subtle nutty taste and creaminess and used maple syrup as the sweetener. Feel free to substitute almond butter, peanut butter or tahini in place of cashew butter and honey in place of maple syrup.
This is a great dessert to make for the family (or for yourself) and tastes just like the unhealthy version. Completely satisfying, chocolatey, and pairs perfectly with a tall glass of chilled almond milk 🙂
I would recommend really trying to follow the measurements to a “T” in order for the recipe to turn out how you’d like. If, for some reason, the batter is dry before adding it to the skillet, add a few drops more of almond milk.
(I used Bob’s Red Mill fine almond flour/meal in the above recipe)
Cashew Chocolate Chip Cookie Skillet
- 1 egg or sub flax egg
- 3 tbsp maple syrup
- 1/4 cup coconut oil melted
- 1/3 cup creamy cashew butter I used Crazy Richard's Cashew Butter
- 1 tsp vanilla extract
- 1 tbsp unsweetened almond milk
- 1 cup almond flour I use Bob's Red Mill finely ground almond flour or make my own from leftover almond pulp when making almond milk OR sub 1 cup oat flour OR 1/3 cup coconut flour-- coconut flour absorbs more liquid than other flours
- 1/4 tsp baking soda
- 1/4 tsp cinnamon
- 1/2 Eating Evolved Midnight Coconut Chocolate Bar no added sugar, chopped into small pieces
- 1/4 tsp sea salt
- 8- inch cast iron skillet a baking dish, cake tin, or loaf tin
Preheat oven to 325 degrees F.
Whisk egg* in large bowl then pour in maple syrup, melted coconut oil, cashew butter, vanilla and almond milk to whisk again.
*If using flax egg, mix 1 tbsp ground flaxseeds with 3 tbsp water and let sit for 5 minutes before adding to recipe in place of egg.
Stir in almond flour, baking soda, cinnamon and some of the sea salt. Fold in chocolate chunks, leaving several chocolate chunks aside.
Very lightly spray an 8-inch cast iron skillet with coconut oil then pour batter into the base and spread out evenly using a silicone spatula. Place the last several pieces of chocolate over the top, sprinkle sea salt, then place in the oven for 19 minutes on the center rack. Turn the oven on broil and cook 1- 1 1/2 additional minutes **keep a close eye on it because it can burn quickly!
-Almond butter, peanut butter, tahini, sunbutter (may turn green after baking it, but nothing is wrong with it!) in place of cashew butter.
-Oat flour, coconut flour (1/3 cup since it absorbs more liquid), cashew flour, peanut powder, whole wheat flour, hazelnut flour in place of almond flour.
-Coconut milk in place of almond milk.
-Flax egg (1 tbsp ground flaxseeds + 3 tbsp water) in place of egg.
-Blueberries or strawberries in place of chocolate.
-Any chocolate (I recommend 72% cacao or above).
-Honey in place of maple syrup.
-Olive oil (if you don’t enjoy the taste of olive oil, I wouldn’t recommend) or applesauce in place of coconut oil.