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
- 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 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!
Hey! Do you think it is possible to sin cashew butter with peanut butter?
Yes, of course! 🙂 Or almond butter.
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.
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 🙂
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.
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.
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!
This looks AMAZING!!!! Cannot wait to make this.
Thanks girl! 🙂
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 🙂
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 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.