Recipe and blog post to original Cashew Chocolate Chip Cookie Skillet is here.

Recipe and blog post to original Salted Caramel Sauce is here.

Caramel Cookie Skillet Bars

5 from 4 votes
By Rachael DeVaux
Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
Save Print
I combined two of my favorite recipes– my Cashew Chocolate Chip Cookie Skillet and my Salted Caramel Sauce! It’s ridiculously good! These are gluten-free, dairy-free, grain-free and refined sugar-free.

Ingredients 

Cookie Skillet Batter

  • 1 egg, (or sub flax egg)
  • 3 tbsp maple syrup, (or sub honey)
  • 1/4 cup melted coconut oil
  • 1/3 cup creamy cashew butter, (or sub any nut or seed butter)
  • 1 tsp vanilla extract
  • 1 tbsp unsweetened almond milk
  • 1 cup almond flour, (Bob’s Red Mill finely ground almond flour works best)
  • 1/4 cup collagen peptides, (completely optional!)
  • 1/4 tsp baking soda
  • 1/2 tsp cinnamon
  • 3/4 dark chocolate bar, broken into pieces, (I love Eating Evolved Signature Dark)
  • 1/4 tsp flakey sea salt
  • 8-9 inch cast-iron skillet, (or use baking dish, cake round, loaf tin, etc.)

Salted Caramel Sauce

  • 3 tbsp coconut sugar
  • 1 cup full-fat coconut cream, using thickest part
  • 1 tbsp arrowroot starch
  • 1 tsp vanilla extract
  • 1/2 tsp flakey sea salt

Instructions 

  • Preheat oven to 325 degrees F.

Cookie Skillet Batter

  • 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 a 8 or 9-inch cast iron skillet (13-inch if doubling the recipe) 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!

Salted Caramel Sauce

  • Heat a medium saucepan on medium until warm.
  • Add coconut sugar, then coconut cream (or milk) and arrowroot starch over the top. Whisk together thoroughly.
  • Turn up heat and bring to boil. Once gently boiling, turn heat to low, cover saucepan and let cook for 15 minutes.
  • Remove from heat, stir using silicone spatula, lifting any darker caramel stuck on pieces from bottom of pan.
  • Add in vanilla and sea salt and whisk vigorously for several minutes.
  • Let cool, set aside 1/3 cup for cookie skillet, then store remainder in glass container/mason jar in fridge fresh for up to 2 weeks. Enjoy!

Caramel Cookie Skillet

  • Very lightly spray a 9-inch cast-iron skillet with coconut oil spray and using a silicone spatula, spread out 3/4 of cookie skillet batter into base of skillet.
  • Next, gently layer on 1/3 cup caramel sauce over the top of cookie batter.
  • Lastly, spread out remaining dough over the top of the caramel, add last pieces of chocolate, and sprinkle with sea salt.
  • Bake for 25 minutes, then turn on broil to cook for 1-2 additional minutes to turn golden brown. *watch closely because it can burn quick!!
  • Let cool, then cut into squares. Enjoy! *fine to leave on the kitchen counter covered by a paper towel for up to 3 days, then transfer to fridge or freezer.

Like this? Leave a comment below!

Categorized as: ,

Welcome! I’m Rachael.

I enjoy sharing my love for food and fitness. I'm a registered dietitian, certified personal trainer, and a New York Times Bestselling author. Here you'll find all kinds of recipes and kitchen hacks, as well as workouts and fitness motivation. Enjoy! — xx Rachael

More About Me

Recent Posts

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  3. This is really good! We cooked ours for the recommended time, seemed gooey. Followed your recommendation to cover with a paper towel – the next day it turned green? Was too scared to eat it – anyone else having this issue?

    Reply

    1. You can always put it back in the oven to your preferred consistency 🙂 and regarding the green, I’m assuming you used Sunbutter! I’m still not sure why, but some chemical reaction changes it to green once it’s baked in the oven. It’s totally fine to eat! xx Rachael

      Reply

  4. 5 stars
    This recipe is SO good! When I transferred the cookie from the baking pan to a plate, there was some cookie stuck in the middle. So of course I took a spoon and dug in. It was pillowy soft and cinnamon-y…simply amazing and just what I needed after a long, stressful day. I can’t wait to try your other cookie & brownie skillet recipes!

    Reply

  5. 5 stars
    I have just made it and this recipe is a keeper 🙂

    I used applesauce in place of oil (but next time will try with avocado or coconut oil), used tahini in place of almond butter, date nectar in place of maple, used walnut milk (cause that’s what I had opened in the fridge), chocolate chips chunks and baked it all in a loaf pan.

    Reply