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!
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 🙂
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 (:
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
Any difference if I use coconut milk instead of almond milk?
There shouldn’t be 🙂
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!
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!
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!