Recipes Sweets

Cashew Chocolate Chip Cookie Skillet

Cashew Chocolate Chip Cookie Skillet

I’ve always wanted to recreate those ‘Pizookies’ certain restaurants carry for dessert, but with real ingredients, of course. I am not the best baker so I was extremely happy when this recipe turned out! It’s so decadent, has somewhat of a crust on the outside and is super soft and cakeyΒ 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.

I chose to use cashew butter for itsΒ 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 real thing. Completely satisfying, chocolatey, cake-like, and pairs perfectly with a tall glass of chilled almond milk πŸ™‚

Cashew Chocolate Chip Cookie Skillet

[I used Almond Pro almond flour in the above recipe]

Cashew Chocolate Chip Cookie Skillet

[I used Bob’s Red MillΒ fine almond flour/meal in the above recipe]

4.9 from 23 reviews
Cashew Chocolate Chip Cookie Skillet
Author: 
Recipe type: Gluten-free, Dairy-free, Grain-free, Refined sugar-free, Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
Instructions
  1. Preheat oven to 325 degrees F.
  2. Whisk egg* in large bowl then pour in maple syrup, melted coconut oil, cashew butter, vanilla and almond milk to whisk again.
  3. *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.
  4. Stir in almond flour, baking soda, cinnamon and some of the sea salt. Fold in chocolate chunks, leaving several chocolate chunks aside.
  5. 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- 1½ additional minutes **keep a close eye on it because it can burn quickly!

Β 

Frequent Substitutions:
-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 because 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 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.

Β 

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118 Comments

  • Reply
    Natalie Smith
    March 6, 2017 at 8:17 pm

    I am dying to make this recipe but I only have a 10in cast iron skillet, would this work/how could I make this recipe work with my skillet size? I rated it just based on how it looks because I can only imagine how it tastes! Yum!

    • Reply
      Rachael Devaux
      March 7, 2017 at 1:29 am

      I would try the same recipe and check on it around 15 minutes because it’ll be thinner πŸ™‚ Thank you, let me know how it turns out!

    • Reply
      Aubrianna
      March 15, 2017 at 3:11 am

      So I made this recipe using my own homemade cashew nut butter, enjoy life mini chocolate chips, honey instead of maple syrup and unsweetened chocolate shavings on top. I used a 10″ Skillet and used the same timing. It did turn out quite thinner and more golden brown than everyone elses that I see. But honestly even though it turned out darker, it is phenominally nutty and perfect. Next time I will probably try doubling the recipe and see where I land. All around outstanding!

      • Reply
        Rachael Devaux
        March 15, 2017 at 4:04 am

        You are AMAZING for this comment, thank you so much for sharing!!! πŸ™‚ I was wondering if honey would still come out great. Double the recipe and let me know how it is!

        • Reply
          Aubrianna
          March 16, 2017 at 8:53 pm

          πŸ™‚ I doubled the recipe! Except, this time I used a Stoneware Deep Dish Pie Dish which is around 11″. I did have to extend the baking time to about 26 minutes. It turned out perfect! I’m not sure if it’s because I made my own Cashew Nut Butter using Coconut oil, but it seems like your cookies turn out a bit more dry and crumbly which I would prefer over the moist cake like texture. Any ideas? Maybe it’s the honey?

          • Rachael Devaux
            March 17, 2017 at 7:42 pm

            Maybe if you keep it as the single recipe it will be thinner and the edges will crisp easier like a cookie πŸ™‚ Though the last one I made was more cake-like and I absolutely loved it. I’m so glad you liked it!!

      • Reply
        emma
        March 31, 2017 at 11:29 pm

        Aubrianna, do you add anything to your cashew butter when you made it or just process cashews? thank! since she suggested richards and it looks like there is some oil added i was curious about using homemade.

    • Reply
      Thidawan
      April 15, 2017 at 12:12 am

      Would anyone know the nutrient calculations for this recipe ? Just curious.

  • Reply
    Korryn
    March 6, 2017 at 9:07 pm

    I’ve been waiting for this since you first posted about it… making ASAP!! Looks SO good!

    • Reply
      Rachael Devaux
      March 7, 2017 at 1:31 am

      Let me know how you like it! πŸ™‚

  • Reply
    Sarah
    March 6, 2017 at 10:00 pm

    I’m definitely making tonight! Going to use almond butter though since I don’t have cashew. Think I have almond flour at home…

    • Reply
      Rachael Devaux
      March 7, 2017 at 1:30 am

      I can’t wait to see it!!! Let me know how it is with almond butter πŸ™‚

  • Reply
    Meghan Morton
    March 6, 2017 at 11:15 pm

    This looks AMAZING!!!! Cannot wait to make this.

    • Reply
      Rachael Devaux
      March 7, 2017 at 1:30 am

      Thanks girl! πŸ™‚

  • Reply
    Hannah
    March 6, 2017 at 11:41 pm

    This sounds so good! And I literally just got my first cast-iron skillet, so perfect timing! πŸ™‚

    • Reply
      Rachael Devaux
      March 7, 2017 at 1:31 am

      It was meant to be! πŸ˜‰ Can’t wait to see!

  • Reply
    Eileen
    March 7, 2017 at 3:16 am

    Rachael! Thanks for the recipe! Does this have to be made in a cast iron skillet? Are there any alternatives? Thank you again! X

    • Reply
      Rachael Devaux
      March 15, 2017 at 1:21 am

      It can be made in any baking dish or cake/loaf pan πŸ™‚

      • Reply
        Dana VanWorm
        March 15, 2017 at 12:55 pm

        what would you suggest for a bread pan?? Half recipe? Cook time?
        def gonna make this Friday night!
        Thanks πŸ™‚

        • Reply
          Rachael Devaux
          March 16, 2017 at 8:57 pm

          Someone said they used the exact same recipe and time and it worked perfect! πŸ™‚ Keep an eye on it towards the end and you should be good.

  • Reply
    Hannah
    March 7, 2017 at 3:26 am

    Is it okay to use regular flour? Is there a big difference between regular flour and almond flour? Also, can you substitute agave for the syrup? Thanks!

    • Reply
      Rachael Devaux
      March 15, 2017 at 1:22 am

      I would recommend almond flour or oat flour because it’s a lighter texture and the almond flour has a nuttier flavor. I would use maple syrup or honey as the sweetener.

  • Reply
    Mery
    March 7, 2017 at 7:37 am

    Hi Rachael! This looks amazing and I really want to make it, but don’t have a cast iron skillet. Do you think a regular oven safe pan would work? Would It change the flavor?

    • Reply
      Rachael Devaux
      March 15, 2017 at 1:22 am

      Yes, any baking dish should work πŸ™‚

  • Reply
    Loz
    March 7, 2017 at 7:42 am

    I wanted this as soon as I saw your story! Don’t have a cast iron skillet-any suggestions for alternative baking? #imoneofthose

    • Reply
      Rachael Devaux
      March 15, 2017 at 1:23 am

      Any baking dish, cake/loaf tin should work πŸ™‚ You may need to adjust cooking time so keep an eye on it.

  • Reply
    Ulrikke
    March 7, 2017 at 1:47 pm

    Hey! Do you think it is possible to sin cashew butter with peanut butter?

    • Reply
      Rachael Devaux
      March 15, 2017 at 1:23 am

      Yes, of course! πŸ™‚ Or almond butter.

  • Reply
    Theresa
    March 8, 2017 at 2:50 am

    Do you think a flax egg will work in place of the egg ?? Thanks babe!

    • Reply
      Rachael Devaux
      March 15, 2017 at 4:02 am

      Yes, a few have tried a flax egg and it came out πŸ™‚

  • Reply
    Liz
    March 8, 2017 at 4:01 am

    What do you suggest if you don’t owns cast iron? Maybe a round cake pan?

    • Reply
      Rachael Devaux
      March 15, 2017 at 1:23 am

      Yes! Any baking dish, cake/loaf tin should work πŸ™‚

  • Reply
    Gemma
    March 8, 2017 at 7:38 am

    Hi
    This sounds great, could you use this recipe to make fairy cakes rather than a big one?

    • Reply
      Rachael Devaux
      March 15, 2017 at 1:23 am

      I have seen people divide the batter into smaller ramekins πŸ™‚

  • Reply
    Teighan
    March 9, 2017 at 3:35 am

    Do you think this will work with a flax egg?? This looks soooooo good I just can’t have eggs πŸ™

    • Reply
      Rachael Devaux
      March 15, 2017 at 4:02 am

      Yes, a few have tried a flax egg and it came out πŸ™‚

  • Reply
    Christina
    March 9, 2017 at 11:03 pm

    Made this morning! Amazing! Didn’t even feel bad about letting the kids have some with breakfast. Wait actually I do feel bad about letting them have some because now they won’t stop bugging me for more. It’s mine dangit!

  • Reply
    Andi
    March 12, 2017 at 2:17 pm

    I did it using these substitutions and it came out delicious! I leave the changes I made in case anyone is interested
    * I used 1/3 cup coconut flour instead of the 1 cup almond because that’s what I had (and it’s cheaper)
    * used peanut butter instead of cashews (same reason)
    * I skipped the milk because I followed the recipe in the newsletter and that one didn’t say to add milk, but it would’ve been nice because of the coconut flour and all.

    • Reply
      Rachael Devaux
      March 15, 2017 at 1:24 am

      You’re awesome for writing down the substitutions, thank you! πŸ™‚

  • Reply
    Madison Tobin
    March 12, 2017 at 6:05 pm

    Need to make this but i do not have a cast iron skillet is there anything else i can use instead?

    • Reply
      Rachael Devaux
      March 15, 2017 at 1:24 am

      Any baking dish, cake/loaf tin should work πŸ™‚ You may need to adjust cooking time so keep an eye on it.

  • Reply
    Carrie this fit chick
    March 13, 2017 at 1:11 am

    I have seen this all over IG today!! This is quite the hot topic and I see why! This looks delicious!!

    • Reply
      Rachael Devaux
      March 15, 2017 at 1:24 am

      Thank you so much, I hope you try it! πŸ™‚

  • Reply
    Ashton Strom
    March 14, 2017 at 2:52 am

    This looks delish! 😍 Definitely going to play around with a nut free version…

    • Reply
      Rachael Devaux
      March 15, 2017 at 1:25 am

      Let me know how it goes! πŸ™‚

  • Reply
    Alicia
    March 14, 2017 at 1:10 pm

    Rachael! After seeing so much about this recipe from you- I just couldn’t get it out of my mind and *had* to give this cookie a try! The cookie was so darn tasty that I forgot to follow your cardinal rule and didn’t share very much of it- whoops!
    Two questions for my next cookie-
    1. Is the 1/4 of coconut oil measured melted or solidified? I measured mine while it was solid but contemplated how this might have changed my cookie, as it was pretty greasy while eating.
    2. My cookie turned out a little more cake-like than cookie-esque. Based on the pictures I’ve seen of yours, that doesn’t seem to be the case for you. Any idea what might have caused this?
    Thanks for the great recipe- I can’t wait to try it out again soon!

    • Reply
      Rachael Devaux
      March 15, 2017 at 1:26 am

      The coconut oil is measured after it has melted πŸ™‚ My latest one was super moist and almost a cake-like texture, it was incredible! If you want a cookie texture I would suggest cooking for a few minutes longer.

  • Reply
    Laura
    March 14, 2017 at 8:19 pm

    Sounds great! I am out of almond flour at the moment-what about peanut flour (pb fit) and peanut butter?

    • Reply
      Rachael Devaux
      March 15, 2017 at 1:28 am

      You can always try oat flour or 1/3 cup coconut flour — the peanut flour + peanut butter may be too peanut buttery, but if you try it let me know how it turns out πŸ™‚

  • Reply
    Christine
    March 15, 2017 at 12:13 am

    Think you can swap the egg for a flax or chia egg??

    • Reply
      Rachael Devaux
      March 15, 2017 at 4:02 am

      Yes, a few have tried a flax egg and it came out πŸ™‚

  • Reply
    Sadie
    March 15, 2017 at 5:36 pm

    I made this with coconut flour instead of almond flour and used sunflower seed butter instead of cashew butter because that’s what I had on hand. I think I should have used a little less flour since I was subbing with coconut flour… The texture was a little dry and crumbly. But the flavor was incredible!!

    • Reply
      Rachael Devaux
      March 16, 2017 at 8:57 pm

      Did you use the recommend sub of 1/3 cup coconut flour? πŸ™‚ If not, I would try that next time because it absorbs much more of the liquid.

  • Reply
    Alex Davies
    March 15, 2017 at 9:34 pm

    I finally made this today and it was AMAZING!! Great recipe Rachel. I’ve cooked several of your recipes lately and I’ve been pleased with them all!!

    Thanks πŸ™‚

    • Reply
      Rachael Devaux
      March 16, 2017 at 8:55 pm

      This makes me so incredibly happy, thank you for sharing :))

  • Reply
    Kimberly
    March 15, 2017 at 10:35 pm

    Can’t wait to make this!! Seriously obsessed with how these look on your insta story every day lol πŸ˜€

    • Reply
      Rachael Devaux
      March 16, 2017 at 8:55 pm

      I can’t wait to see yours!! πŸ™‚

  • Reply
    Alexa Baboun
    March 15, 2017 at 11:49 pm

    Can I replace Maple syrup with honey? I can’t wait to try.

    • Reply
      Rachael Devaux
      March 16, 2017 at 2:00 am

      Yes! Let me know how it turns out πŸ™‚

  • Reply
    Lujain Madani
    March 16, 2017 at 1:37 pm

    Hello Rachael!
    My name is Lujain, and I am from Saudi Arabia.

    This is the best cookie recipe I’ve ever made. It’s soft, yummy, and easy. I made it the first time 3 days ago. My husband and I finished it in less than 10 minutes. I made it the next day, and I made 2 pans of it. Sent one to my brother and his family, and the second one was served for guests I had over. Everyone loved it, and took the leftovers. It’s so yummy, I can’t stop talking about it to everyone!

    • Reply
      Rachael Devaux
      March 16, 2017 at 8:58 pm

      Your comment just made my day!!! You’re so sweet for sharing this with me (and your family), thank you so much have a wonderful day πŸ™‚

  • Reply
    Skillet Cookie - With Love, Meg
    March 17, 2017 at 1:01 pm

    […] Here is the recipe for this delish cookie. However, I did do a few things differently – I used natural peanut butter rather than cashew butter, and nonfat milk rather than almond milk… and maybe a little extra chocolate πŸ˜‰ still AMAZING! […]

  • Reply
    Taylor Johnson
    March 17, 2017 at 4:44 pm

    Hi! I made this yummy cookie skillet and loved loved loved it! But does anyone happen to know the calories/macros for it? I have a friend who counts those things and I know she would love this to death! thanks:)

    • Reply
      Rachael Devaux
      March 17, 2017 at 7:40 pm

      Aw, I’m so happy you enjoyed it! πŸ™‚ I don’t keep track of the macros, I like to pay attention to wholesome ingredients and that’s good enough for me πŸ™‚ I apologize!

  • Reply
    Katie
    March 20, 2017 at 12:06 am

    Hey Rachael! Tried making this today and the flavor came out great, but the texture was SO dry and crumbly. Not quite what I was going for. What’s the consistency like when you put it in your cast iron pan? Mine looked too dry even before cooking and I suspect that’s because the almond flour really soaked up all the liquids. Should I try using less flour next time?

    • Reply
      Rachael Devaux
      March 20, 2017 at 9:12 pm

      Katie,

      Did you make sure to measure out the ingredients precisely? Perhaps the nut butter you used wasn’t creamy enough? Also, what brand almond flour did you use?

  • Reply
    Jordann
    March 20, 2017 at 2:49 am

    I used a 9 inch round cake pan instead of the 8 inch skillet, and almond butter instead of cashew butter. I anticipated it taking less time (due to the pan size and material), but I actually ended up broiling it for probably closer to 4-5 mintues! It makes my kitchen smell sooooo good, so my only complaint is that it doesn’t cool fast enough πŸ˜‰ But actually, it tastes amazing! My only recommendation for anyone using a cake pan would be to maybe use less oil because mine is a bit oily and mushy on the bottom. Hopefully letting it cool the rest of the way in the fridge will help firm it up though.

    Thanks for the awesome recipe Rachael! Love following you on instagram πŸ™‚

    • Reply
      Rachael Devaux
      March 20, 2017 at 9:44 pm

      Jordann,

      Thank you so much for sharing, I’m so glad you enjoyed it! :)) I’ll make note of the cake pan tip. Have an awesome week πŸ™‚

  • Reply
    Olivia
    March 20, 2017 at 9:52 pm

    So excited to try this recipe! Do you think it would it be ok to use half oat flour half almond flour?

    • Reply
      Rachael Devaux
      March 21, 2017 at 12:29 am

      I would think so πŸ™‚

  • Reply
    Kendall
    March 20, 2017 at 11:11 pm

    Did you adapt this recipe from here? http://www.fitmittenkitchen.com/chocolate-chip-skillet-cookie-one/

    • Reply
      Rachael Devaux
      March 21, 2017 at 12:29 am

      Kendall,

      Nope, but that looks delicious!

  • Reply
    Victoria
    March 21, 2017 at 3:26 am

    The flavor of this is UNREAL. Obsessed! Any recommendations on how to make it a little crunchier though?! I love crispy edges and softer insides.

    • Reply
      Rachael Devaux
      March 27, 2017 at 12:26 am

      Yay, thank you!! πŸ™‚ You can use a larger skillet so the dough is more spread out/thinner in the pan to make the edges more crispy. Enjoy!

  • Reply
    Gianna
    March 21, 2017 at 6:15 pm

    I really want to try this recipe but is there a substitute for the coconut oil? I don’t have any on hand.

    • Reply
      Rachael Devaux
      March 27, 2017 at 12:27 am

      You can either use ghee or apple sauce πŸ™‚

  • Reply
    Sarah
    March 22, 2017 at 2:48 am

    I may or may not have just purchased a cast-iron skillet at Target in order to make this…

    • Reply
      Rachael Devaux
      March 27, 2017 at 12:27 am

      YES! That’s what I like to hear πŸ˜‰

  • Reply
    Jamie
    March 22, 2017 at 2:36 pm

    I made this last night without adding in the coconut oil or cinnamon due to allergies! The consistency turned out great but I’m wondering if you have any alternatives to coconut oil or cinnamon for sweetener (nut allergy)! Thank you XO

    • Reply
      Rachael Devaux
      March 27, 2017 at 12:29 am

      Ghee or apple sauce works as a sub for coconut oil πŸ™‚ You can always try a little nutmeg for extra spice. Enjoy!

  • Reply
    Erika
    March 22, 2017 at 5:25 pm

    Hi Rachael! Looking forward to trying this recipe out tonight. I was wondering, instead of using coconut oil could I use ghee?

    • Reply
      Rachael Devaux
      March 27, 2017 at 12:29 am

      Yes, ghee works! πŸ™‚

  • Reply
    Lindsay
    March 25, 2017 at 6:48 pm

    This looks great!! I found it on instagram and can’t wait to try. What is the texture like? I’m odd and like my cookies very soft, almost doughy. Is there a way to do that with this recipe or is this more of a granola-ish/bar texture?

    • Reply
      Rachael Devaux
      March 27, 2017 at 12:35 am

      This recipes comes out very soft/fluffy, almost like a cake texture! You can take the cookie out a few minutes early if you like it extra doughy πŸ™‚

  • Reply
    Weekly Web Edit - 3.26.17 - Styled by SkylarStyled by Skylar
    March 26, 2017 at 12:53 pm

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  • Reply
    Steph
    March 26, 2017 at 5:41 pm

    Just took my skillet cookie out of the oven and waited <5 minutes for it to cool, I could hardly wait to dig in! I too have a 10 inch skillet so I improvised a little. I kept a close eye on it and heated to only 305, cooked for about 16 min, then 2 min under broiler. Turned out perfect! I was a little nervous it would burn to a crisp bc it spread out very very thin. It got so fluffy while cooking however and rose to a beautiful, perfect depth! I used Trader Joe's 85% dark chocolate bar along with Trader Joe's smooth unsalted almond butter. Can't wait to use this recipe and improvise! Thank you!! πŸ™‚

    • Reply
      Rachael Devaux
      March 27, 2017 at 12:37 am

      Thank you SO much for sharing this!! πŸ™‚ I’m very happy you enjoyed the cookie– that chocolate and almond butter sound amazing!

  • Reply
    Kate
    March 26, 2017 at 11:33 pm

    This cookie is SO GOOD I’ve made it twice already! The second time I used 2 tbsp coconut oil + 2 tbsp homemade coconut butter instead of 1/4 cup coconut oil and it was so so good! I had to hide it from my dad because he destroyed the first one in a day haha

    • Reply
      Rachael Devaux
      March 27, 2017 at 12:42 am

      Kate, that is so great to hear!! πŸ™‚ Coconut butter sounds like a great substitute!

  • Reply
    Natalia Cherubini
    April 2, 2017 at 3:25 am

    Ok, so I’ve made this about four times already in the last two weeks. It’s delicious. My husband even requested that I make it for him again after we’d finished it! I’ve made it with various forms of vegan “eggs,” and tonight made it with a real egg. Def more “moist,” and thicker with the vegan eggs and BEST with the real egg. Tonight’s skillet cookie was off the charts and I think I’ll be making it with real eggs from now on – soooo friggin good! Either way tho, this recipe is a keeper and I’ve already shared it with a ton of friends and on my Insta <3 Thank you!

    • Reply
      Rachael Devaux
      April 4, 2017 at 9:49 pm

      Natalie, this is SO great to hear. I’m glad you and your husband (and your friends) are enjoying this recipe! πŸ˜€ It’s definitely one of my favorites. Thanks for the feedback on the egg situation– noted!

  • Reply
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    April 2, 2017 at 3:27 am

    […] Ok. Esta receta no me la inventΓ© yo. Es de @Rachelsgoodeats (mi blogger de comida saludable FAVORITA) SΓ­ganla! Todo lo que hace es increΓ­ble, y es a la que le doy 100% de crΓ©ditos en esta receta. OSEA. Quedo espectacular y se las tenΓ­a que compartir. No hay otras palabras para describirles lo delicioso que queda hacer esta Cashew Chocolate Chip Cookie Skillet! Para ver la receta completa vayan a esteΒ link. […]

  • Reply
    Stephanie
    April 2, 2017 at 8:24 pm

    Any difference if I use coconut milk instead of almond milk?

    • Reply
      Rachael Devaux
      April 4, 2017 at 9:42 pm

      There shouldn’t be πŸ™‚

  • Reply
    ky
    April 4, 2017 at 10:37 pm

    can you use pb2 instead of cashew butter? also can you just take out the sea salt? and can you substitute walden farms pancake syrup for maple syrup?

    • Reply
      Rachael Devaux
      April 9, 2017 at 7:17 pm

      If you create a similar texture with the PB2 I don’t see why you couldn’t substitute that. Yes, you can take out the sea salt. I don’t recommend Walden Farms calorie free products– they just artificial and chemical-based ingredients instead of natural forms of sweeteners like maple syrup

  • Reply
    Caitlin
    April 8, 2017 at 1:20 am

    Do you by a chance have the nutritional values of this?

    • Reply
      Rachael Devaux
      April 9, 2017 at 7:10 pm

      Unfortunately, I do not. As a dietitian, I don’t focus on nutrition facts, I focus on wholesome nutrients.

    • Reply
      Lace
      April 10, 2017 at 8:07 pm

      When I calculated it based on the ingredients it was around 1800kcal for the entire recipe (:

  • Reply
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  • Reply
    Sandy
    April 8, 2017 at 9:03 pm

    Looks ymmy! If you use coconut flour instead of almond you don’t need to do any other alterations? Thanks!

    • Reply
      Rachael Devaux
      April 9, 2017 at 7:09 pm

      Yes, just make sure the coconut flour measures 1/3 cup because it absorbs more of the liquid πŸ™‚

  • Reply
    Kosher for Passover Recipes – The Granola Diaries
    April 10, 2017 at 4:22 am

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  • Reply
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  • Reply
    Nicole
    April 10, 2017 at 10:06 pm

    This has been my go-to and I just realized its KOSHER FOR PASSOVER too! I can’t wait to share with my friends and family over Passover – they won’t believe this is Kosher! Thank you!!!!

  • Reply
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  • Reply
    Lauren
    April 12, 2017 at 9:50 pm

    Hi Rachel-I love the flavor of the skillet cookie, but mine came out a little bit oilly. I’m wondering if anyone else has experienced this? I used a flax egg and cooked it in a ceramic baking dish, would those substitutions cause the difference? Thanks!

    • Reply
      Rachael Devaux
      April 14, 2017 at 9:28 pm

      You can try adding a bit more almond flour next time πŸ™‚ Perhaps the nut butter you used had quite a bit of oil in it? Or did you measure the coconut oil as melted or solid?

  • Reply
    Sal
    April 14, 2017 at 5:43 am

    I went to my local grocery store today and they did not really have any 100% chocolate bars. I want to try it with no sugar added chocolate… do you think I could make a coconut oil chocolate bar and chop it up and use that? or do you think it would get too melt-y.

    (rating is based on all the pictures I have seen all over my IG πŸ˜› )

    • Reply
      Rachael Devaux
      April 16, 2017 at 3:57 pm

      I’m sure you could try that! πŸ™‚ It may not hold up as a normal chocolate bar would, but I think you should be fine. Let me know if you decide to try it

  • Reply
    Dipa
    April 14, 2017 at 3:54 pm

    Could you use coconut butter completely instead of coconut oil? If so, what is the proper proportion to use? I’m going to try to make this next week and have coconut butter πŸ™‚

    • Reply
      Rachael Devaux
      April 16, 2017 at 3:58 pm

      Ooooo I’m unsure about coconut butter instead of oil. I haven’t heard from anyone who’s tried that before. If you decide to try it, let me know how it turns out! πŸ™‚

  • Reply
    Emily B
    April 16, 2017 at 7:48 pm

    Hi! Just made this and it turned out AMAZING!! (I did have to sub peanut butter for cashew butter, but worked just fine!)

    How do you recommend storing these–that is, if I don’t finish them all πŸ˜‰

    • Reply
      Rachael Devaux
      April 20, 2017 at 7:43 pm

      I’m so glad!!! πŸ™‚ I leave it on the counter with a paper towel over it for up to 3 days. If anything is left after that, I would transfer to a tupperware to store in the fridge.

  • Reply
    Heart Made Whole(istic)
    April 23, 2017 at 9:48 pm

    […] I feel at my best when I have balanced meals and don’t add in all of the chemicals into my food. For someone with blood pressure as high as mine I need to be careful about how I treat my heart even if that means I make my own cookie skillets (check out this recipe from Rachel’s Good Eats.) […]

  • Reply
    Blender Banana Bread Muffins - Ashley Leonetti
    April 24, 2017 at 6:26 pm

    […] made a delicious stir-fry, drank wine, made Rachael’s Good Eats Cashew Cookie Skillet (AMAZING) and had a girls […]

  • Reply
    Sara S
    April 25, 2017 at 7:01 pm

    Hi there! Just made this for the first time and it is absolutely amazing! Trying to transition to paleo (for healing of autoimmune conditions) from my already gluten and dairy free diet due to intolerances, and this is a definite win for me! I am wondering if I can store this at room temperature after baking or if it needs to be refrigerated?

    Thanks again!

    • Reply
      Rachael Devaux
      April 26, 2017 at 10:14 pm

      You can store it at room temp for the first 2 days. If there’s any left after that (haha), I’d recommend storing in the refrigerator to stay fresh. I’m so happy you enjoyed it!!

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