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!
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!!
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.
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! 🙂
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 🙂
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?
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!!!!