Everyone’s a sucker for a good chocolate chip cookie. And if you aren’t, I’m not sure we’d be 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.
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 really recommend trying to follow the measurements to a “T” in order for the recipe to turn out just right. If, for some reason, the batter is too dry before adding it to the skillet, add a bit more almond milk.
I’ve included the frequent substitutions along with a *Nut-Free* version of the skillet below!
Frequent Substitutions:
-Cashew butter: Almond butter, peanut butter, tahini, sunbutter (may turn green after baking it, but no worries! Still tastes great)
-Almond flour: Oat flour, coconut flour (1/3 cup as it absorbs more liquid), cashew flour, peanut powder, whole wheat flour or GF flour or cassava flour (these are more dense flours and require a little less than 1 cup), hazelnut flour
-Almond milk: Coconut milk, hemp milk, cashew milk, basically anything you have, it’s only 1 tbsp
-Egg: Flax egg (1 tbsp ground flaxseeds + 3 tbsp water)
-Chocolate: I recommend 72% cacao or above, choose cacao only if wanting to be dairy free
-Chocolate chips: Blueberries or strawberries
-Maple Syrup: Honey
-Coconut oil: Apple sauce, avocado oil, olive oil (make sure to use high-quality olive oil. My favorite is Kouzini cold-pressed; you can buy on Amazon)
-Cast iron skillet: feel free to use any sort of baking dish, cake round, loaf tin, etc. for this recipe!!
Nut Free Version:
1 egg
3 tbsp maple syrup
1/4 cup apple sauce
1/3 cup sunflower butter
1 tsp vanilla extract
1 tbsp soy milk
1 cup oat flour
1/4 tsp baking soda
1/2 tsp cinnamon
1/2 chocolate bar
1/4 tsp sea salt
Click HERE for my Cookie Skillet Individuals recipe! All the ingredients stay the same, just a little modification to the measurements 🙂
Cashew Chocolate Chip Cookie Skillet by Rachael DeVaux (Rachael’s Good Eats) from Sara Mustelin on Vimeo.
SHOP WHAT I USED IN THIS RECIPE

Cashew Chocolate Chip Cookie Skillet
Ingredients
- 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. I use Vital Proteins. They dissolve right away in the batter)
- 1/4 tsp baking soda
- 1/2 tsp cinnamon
- 1/2-3/4 dark chocolate bar (I love Eating Evolved signature dark) or sub 1/2 cup chocolate chips
- 1/4 tsp sea salt
- 8-9 inch cast iron skillet a baking dish, cake tin, or loaf tin
Instructions
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Preheat oven to 325 degrees F.
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Whisk egg* in large bowl then pour in maple syrup, melted coconut oil, cashew butter, vanilla and almond milk to whisk again.
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*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.
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Stir in almond flour, baking soda, cinnamon and some of the sea salt. Fold in chocolate chunks, leaving several chocolate chunks aside.
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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!
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!
I would try the same recipe and check on it around 15 minutes because it’ll be thinner 🙂 Thank you, let me know how it turns out!
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!
You are AMAZING for this comment, thank you so much for sharing!!! 🙂 I was wondering if honey would still come out great. Double the recipe and let me know how it is!
🙂 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?
Maybe if you keep it as the single recipe it will be thinner and the edges will crisp easier like a cookie 🙂 Though the last one I made was more cake-like and I absolutely loved it. I’m so glad you liked it!!
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.
Would anyone know the nutrient calculations for this recipe ? Just curious.
I’ve been waiting for this since you first posted about it… making ASAP!! Looks SO good!
Let me know how you like it! 🙂
I’m definitely making tonight! Going to use almond butter though since I don’t have cashew. Think I have almond flour at home…
I can’t wait to see it!!! Let me know how it is with almond butter 🙂
This looks AMAZING!!!! Cannot wait to make this.
Thanks girl! 🙂
This sounds so good! And I literally just got my first cast-iron skillet, so perfect timing! 🙂
It was meant to be! 😉 Can’t wait to see!
Rachael! Thanks for the recipe! Does this have to be made in a cast iron skillet? Are there any alternatives? Thank you again! X
It can be made in any baking dish or cake/loaf pan 🙂
what would you suggest for a bread pan?? Half recipe? Cook time?
def gonna make this Friday night!
Thanks 🙂
Someone said they used the exact same recipe and time and it worked perfect! 🙂 Keep an eye on it towards the end and you should be good.
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!
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.
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?
Yes, any baking dish should work 🙂
I wanted this as soon as I saw your story! Don’t have a cast iron skillet-any suggestions for alternative baking? #imoneofthose
Any baking dish, cake/loaf tin should work 🙂 You may need to adjust cooking time so keep an eye on it.
Hey! Do you think it is possible to sin cashew butter with peanut butter?
Yes, of course! 🙂 Or almond butter.
Do you think a flax egg will work in place of the egg ?? Thanks babe!
Yes, a few have tried a flax egg and it came out 🙂
What do you suggest if you don’t owns cast iron? Maybe a round cake pan?
Yes! Any baking dish, cake/loaf tin should work 🙂
Hi
This sounds great, could you use this recipe to make fairy cakes rather than a big one?
I have seen people divide the batter into smaller ramekins 🙂
Do you think this will work with a flax egg?? This looks soooooo good I just can’t have eggs 🙁
Yes, a few have tried a flax egg and it came out 🙂
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!
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.
You’re awesome for writing down the substitutions, thank you! 🙂
Need to make this but i do not have a cast iron skillet is there anything else i can use instead?
Any baking dish, cake/loaf tin should work 🙂 You may need to adjust cooking time so keep an eye on it.
I have seen this all over IG today!! This is quite the hot topic and I see why! This looks delicious!!
Thank you so much, I hope you try it! 🙂
This looks delish! ? Definitely going to play around with a nut free version…
Let me know how it goes! 🙂
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!
The coconut oil is measured after it has melted 🙂 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.
Sounds great! I am out of almond flour at the moment-what about peanut flour (pb fit) and peanut butter?
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 🙂
Think you can swap the egg for a flax or chia egg??
Yes, a few have tried a flax egg and it came out 🙂
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!!
Did you use the recommend sub of 1/3 cup coconut flour? 🙂 If not, I would try that next time because it absorbs much more of the liquid.
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 🙂
This makes me so incredibly happy, thank you for sharing :))
Can’t wait to make this!! Seriously obsessed with how these look on your insta story every day lol 😀
I can’t wait to see yours!! 🙂
Can I replace Maple syrup with honey? I can’t wait to try.
Yes! Let me know how it turns out 🙂
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!
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 🙂
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:)
Aw, I’m so happy you enjoyed it! 🙂 I don’t keep track of the macros, I like to pay attention to wholesome ingredients and that’s good enough for me 🙂 I apologize!
All you need to do to calculate that yourself is total everything up and divide by how many servings you would like to make out of it..
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?
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?
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 😉 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 🙂
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 🙂
So excited to try this recipe! Do you think it would it be ok to use half oat flour half almond flour?
I would think so 🙂
Did you adapt this recipe from here? http://www.fitmittenkitchen.com/chocolate-chip-skillet-cookie-one/
Kendall,
Nope, but that looks delicious!
It’s literally not even close🙄
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.
Yay, thank you!! 🙂 You can use a larger skillet so the dough is more spread out/thinner in the pan to make the edges more crispy. Enjoy!
I really want to try this recipe but is there a substitute for the coconut oil? I don’t have any on hand.
You can either use ghee or apple sauce 🙂
I may or may not have just purchased a cast-iron skillet at Target in order to make this…
YES! That’s what I like to hear 😉
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
Ghee or apple sauce works as a sub for coconut oil 🙂 You can always try a little nutmeg for extra spice. Enjoy!
Hi Rachael! Looking forward to trying this recipe out tonight. I was wondering, instead of using coconut oil could I use ghee?
Yes, ghee works! 🙂
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?
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 🙂
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!! 🙂
Thank you SO much for sharing this!! 🙂 I’m very happy you enjoyed the cookie– that chocolate and almond butter sound amazing!
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
Kate, that is so great to hear!! 🙂 Coconut butter sounds like a great substitute!
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!
Natalie, this is SO great to hear. I’m glad you and your husband (and your friends) are enjoying this recipe! 😀 It’s definitely one of my favorites. Thanks for the feedback on the egg situation– noted!
Any difference if I use coconut milk instead of almond milk?
There shouldn’t be 🙂
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?
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
Do you by a chance have the nutritional values of this?
Unfortunately, I do not. As a dietitian, I don’t focus on nutrition facts, I focus on wholesome nutrients.
When I calculated it based on the ingredients it was around 1800kcal for the entire recipe (:
Looks ymmy! If you use coconut flour instead of almond you don’t need to do any other alterations? Thanks!
Yes, just make sure the coconut flour measures 1/3 cup because it absorbs more of the liquid 🙂
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!!!!
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!
You can try adding a bit more almond flour next time 🙂 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?
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 😛 )
I’m sure you could try that! 🙂 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
This is PHENOMENAL with tahini in place of cashew butter. Also, I found out that it’s even better the day after 🙂
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 🙂
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! 🙂
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 😉
I’m so glad!!! 🙂 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.
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!
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!!
do you recommend storing this in the fridge?
It’ll stay fresh on the counter with a paper towel over the top for 2 days. After that I would suggest storing in the fridge!
Is there any nutritional information for this recipe?
Unfortunately, I don’t pay too close attention to the nutrition facts of any recipe I make. I focus on the ingredients used!
This doesn’t taste like those restaurant cookies…it tastes better! I mostly am in love with the fact that it has no added sugar and has such wholesome ingredients. Because of the quality ingredients and healthy fats, I didn’t feel like I needed to overindulge in this. One slice and I was satisfied! I shared this cookie with a friend and they said it was the best they ever had and were completely surprised when I told them the ingredient list. I followed this recipe to a “T” like you recommended and used Bob’s Red Mill’s Super Fine Almond Flour. The texture is perfect. Somehow I missed the last step about broiling and just took it out of the oven after 20 minutes and it was so cake like and moist even on the second and third day!
I am so happy you enjoy the recipe! 🙂 I agree– it’s so satisfying!
Are you sure this has 2-4 servings?? Not just one? ; )
I’ve seen this recipe all over insta & can’t wait to try it out for myself! I’m DROOLING!
hahaha! Sometimes it’s just one serving 😉 I can’t wait to hear what you think!
Hey!! Could i use regular butter instead of the coconut oil?
No, I would not recommend that
Do you have the macros on this?
I don’t!
just made it, it tastes delicious. Added some strawberries, perfect combo with the chocolate
Sounds delicious! 🙂
Rachael! Can you make a recipe for a single serve of this? Maybe with a whole scoop of collagen protein if possible?
can you figure out a single serve version of this!?!?!?!?!
*****5 STARS!!
I made this recipe with almond flour, peanut butter, maple syrup & added two scoops of vanilla protein powder! I was a bit afraid of adding more solids so i added another tbsp of the almond milk and halfed the vanilla extract (since the protein powder is already so strong) and it came out amazing!! I would even avoid using an extra tbsp of the almond milk since i like it a bit crispier. So good, I’m going to make it again tonight bc it went so fast!! thank you for the recipe! 🙂
i tried leaving 5 stars but the website won’t let me go past 3?
Thanks for the review, I’m so happy you enjoyed it!!! 🙂 xo
Has anyone tried making this into multiple smaller cookies?
Yes, it works!
I made them and they turned out awesome! I subbed a flax egg since I didn’t have any eggs, an extra half tablespoon of maple syrup for added moisture and sweetness, and peanut butter instead of cashew! It made 12 delish cookies and I baked them for about 10 minutes! My sweets loving boyfriend loved them. Thank you for the recipe 🙂
Ahhhh this is awesome, so glad your BF loved too! 🙂
Have you ever tried this with seeds rather than nuts? I have a family member with a nut allergy and I’m tempted to try to revamp to be allergy friendly! I was thinking of making pumpkin seed flour and using sun butter. I’m not sure how it’d work out, I’m not much of a baker either!
Yes, people have made it using gluten free oat flour and sunbutter! (don’t get worried when the cookie turns green inside after it bakes- that’s normal with sunbutter!)
Hi! I made this tonight and it turned out great! The only question I have is in your recipe you talk about melting coconut oil? I had/used liquid cooking coconut oil, was that ok to use or should I have used something else ?
No, that’s perfect! I just wanted readers to know to liquidy before adding to the mixture 🙂
Do you think it would work with brown rice flour?
Hmm…. that I’m unsure if brown rice flour would work I’m not sure I’ve seen anyone else make it that way. Be sure to let me know if you decide to try! 🙂
The absolute best healthy cookie you could ever get your hands on. Better than anything you could find at a fancy cafe- and your friends/family who don’t even like healthyish food will love this!
This is fabulous! I used the flax egg and sunflower butter (instead of cashew).
How the heck is this so good?!! We made individuals for my whole swim team and everyone was shocked when I told them that they are pretty dang healthy with no refined sugar or grains!
This makes me so happy!!!!! 🙂
I’ve lost count of the number of times I’ve made this. I’ve wowed so many friends and family members with this recipe and just keep coming back! I’ve tried other healthy deep dish cookie recipes and this one blows them away. So easy. So nutrient dense. SO GOOD!!!!!!
Hands down best cookie skillet I’ve ever tried. Made it for friends who are not usually impressed with gf, refined sugar-free desserts, and they couldn’t even tell!
I’ve made it at least five times this summer, rotating nut butters and flours, and I’ve even used almond meal, but my favorite combination is the cashew butter and almond flour!
I make this a few times a month when that late-night cookie craving hits! Ran out of eggs once and replaced it with a hefty scoop of plain Greek yogurt and it was even better (as if it could be possible). So glad this is in my life!!
What sweetner could you use if you cant have honey or maple syrup?
Wow that’s a great recipe!!
Do you think i can substitute some almond flour to protein powder ?
Thank you so much ❤️❤️❤️ I LOVE your ideas!
Why did mine turn out more like bread? Loved the taste but definitely was hoping for more of a cookie texture! I did use 1/2 sunbutter 1/2 cashew and also oat milk instead of almond as well as trader joes almond flour! Please help 🤗
Wow I just made this I can’t believe how good this is! Thank you!
Too good & never disappoints! I’ve made this a couple times in the past but was still nervous to make for my family because they’re not used to a healthy cookie recipe but they were obsessed. I cooked for about 16 min then broiled for the last minute cause i like the cookie as moist as possible. Was a little short on coconut oil so just used a little butter to make up for it. Also used a glass pie pan instead of a skillet. It’s been less than 24 hours and my family of four and there’s only one little slice left…Thank you!
The absolute best cookie skillet recipe out there! Thank you for creating the ultimate recipe!!
This is SO good! No food allergies here, but I love a treat with healthier ingredients to keep me feeling my best. My hubby and teen daughters are fans of this one, too. That’s high praise from a crew who like their gluten. 🙂 This is going on heavy rotation. The only problem is trying not to eat the whole thing at once.
I made this last night and I will SURELY be making it again. Such an easy recipe and allows for simple modifications. I subbed chunky almond butter for the cashew butter (because that’s what I had) and it still turned out great. The recipe doesn’t call for it but I actually melted my almond butter together with my coconut oil to make a better consistency for mixing. Thanks Rach for posting this amazing dessert!
I’m obsessed with this recipe! Made it for the first time this week, and making it again now. Simple and delicious. Thank you!
Absolutely amazing! You killed it with this one!
Hi – do you include the nutrition info for this recipe /your other recipes anywhere?
I have had my eye on this skillet for MONTHS and used Valentine’s Day as an excuse to finally make it. All I can say is WOW. This is a must make!!!! So delicious and such quality ingredients that you don’t feel guilty eating it. Topped it with a scoop of ice cream and it was a gourmet dessert!
DANG. First timer and I HAD to double this recipe (i used a 13 inch cast iron and cooked it for a few extra mins)…sure glad I did! I definitely got through half the directions and realized I had baking powder not soda. I still went with it and it turned out delish!! I used almond butter and lily’s chocolate chips as substitutes and they worked well. So grateful to you Rachael! My fiance and I did your killer AMRAP workout in the morning and then this for dessert. We had the best RGE filled day <3
I made this tonight in a 9×9 square baking pan, substituting tigernut flour for the almond flour. This will definitely be a recipe that I make often! Thanks Rachael for another easy and delicious recipe.
I’ve been wanting to try this for months and finally got all of my ingredients to make for a dinner party tonight. I did a recipe trial this morning, followed the recipe to a T and it is PERFECT. Tastes like a buttery delicious choco chip cookie. Pairs perfectly with breakfast, coffee, and a crisp fall run 🏃🏻♀️ 🍁
Can’t wait to hear what my friends say tonight!
Absolutely love this recipe! I have an autoimmune disease and am limited to what I can eat. I missed eating pazookies and then I found your recipe! My husband loves it too! It’s our go-to for date night! 😋