**I know many of you wonder about substitutions for certain ingredients, especially with this cookie recipe. So, click HERE for the original Cashew Chocolate Chip Cookie Skillet recipe post and for all modifications ! Enjoy!!
Cookie Skillet Individuals
This is basically the exact recipe I took from my Cashew Chocolate Chip Cookie Skillet, except this time I thickened the batter by adding more almond flour and collagen peptides (optional) to make into individual cookies. They are incredibly fluffy with the same great taste as the cookie skillet. Enjoy!!!
Ingredients
- 1 egg, or sub flax egg
- 3 tbsp maple syryp, or sub honey
- 1/4 cup coconut oil, melted
- 1/3 cup cashew butter, or sub any nut/seed butter
- 1 tsp vanilla extract
- 1 tbsp unsweetened almond milk
- 1 1/4 cup almond flour, I use Bob’s Red Mill finely ground almond flour
- 1/4 tsp baking soda
- 1/2 tsp cinnamon
- 3/4 dark chocolate bar, chopped (or chocolate chips), (my favorite is Eating Evolved signature dark. Use 100% cacao chocolate if wanting to limit sugar!)
- 1/4 tsp sea salt
- 1/4 cup collagen peptides (optional), or sub 1/4 cup additional almond flour
Instructions
- 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, collagen (if using) and some of the sea salt. Fold in chocolate chunks, leaving several chocolate chunks aside.
- Place parchment paper over a baking sheet and use a spoon and spatula to drop batter, dividing it into a dozen cookies. Place the last several pieces of chocolate over the top, sprinkle sea salt, then place in the oven for about 12 minutes on the center rack. Then turn the oven on broil and cook 1- 1 1/2 additional minutes **keep a close eye on it because they can burn quickly!
This is the best chocolate chip cookie recipe I have made using almond flour! I found that chilling the dough helped the cookies keep the round thick shape instead of flattening out. The perfect chocolate chip cookie IMO 🙂
The best cookies!!! Love making these! They feel like a treat, but they’re full of nutrients! The best!! Thank you so much!!
Made these cookies for the first time. They were delicious and I followed the directions step by step but they didn’t flatten out and for some reason the inside was green. All of my ingredients were fresh…curious if this has happened to anyone else!
Hi Carolina 🙂 I’m assuming you used sunflower butter? The chlorophyll in sunflower seeds reacts with baking soda/powder, hence why it turned green. It’s completely harmless so no need to worry! As for not flattening, the cookies sometimes out more pillowy and soft, depending how chilled the dough is. I hope that helps! -Rachael
Can I sub almond butter for cashew butter?