**I know many of you wonder about substitutions for certain ingredients, especially with this cookie recipe. So, click HERE for the original Cashew Chocolate Chip Cookie Skillet recipe post and for all modifications ! Enjoy!!
Cookie Skillet Individuals
This is basically the exact recipe I took from my Cashew Chocolate Chip Cookie Skillet, except this time I thickened the batter by adding more almond flour and collagen peptides (optional) to make into individual cookies. They are incredibly fluffy with the same great taste as the cookie skillet. Enjoy!!!
Ingredients
- 1 egg or sub flax egg
- 3 tbsp maple syryp or sub honey
- 1/4 cup coconut oil melted
- 1/3 cup cashew butter or sub any nut/seed butter
- 1 tsp vanilla extract
- 1 tbsp unsweetened almond milk
- 1 1/4 cup almond flour I use Bob's Red Mill finely ground almond flour
- 1/4 tsp baking soda
- 1/2 tsp cinnamon
- 3/4 dark chocolate bar, chopped (or chocolate chips) (my favorite is Eating Evolved signature dark. Use 100% cacao chocolate if wanting to limit sugar!)
- 1/4 tsp sea salt
- 3 scoops collagen peptides (optional) or sub 1/4 cup additional almond flour
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, collagen (if using) and some of the sea salt. Fold in chocolate chunks, leaving several chocolate chunks aside.
-
Place parchment paper over a baking sheet and use a spoon and spatula to drop batter, dividing it into a dozen cookies. Place the last several pieces of chocolate over the top, sprinkle sea salt, then place in the oven for about 12 minutes on the center rack. Then turn the oven on broil and cook 1- 1 1/2 additional minutes **keep a close eye on it because they can burn quickly!
Was this not meant to be seen yet? The ingredients have changed in amount slightly but the directions appear to still be that of the skillet. I adored the skillet I made this week, but these would be handy for on the go. Can’t wait for the update
I added more almond flour and collagen peptides to thicken the batter to be able to form into individual cookies! Other than that, it’s the exact same recipe 🙂 Enjoy!
Oh okay. Step 5 is still the directions for pouring into the skillet, so I really wasn’t sure. If I don’t have collagen peptides, can I leave that out and the cookies will still hold their shape? These look like 1.5 tbsp. size cookies?
Hey!!! I’ve been wanting to make the cookie skillet for a while but I think I’m going to make the cookies now lol, one question, can I use almond meal instead of almond flour?
Thank you so much and love your blog ?
Yes!! Almond meal should work!
ok these are perfectttt just baked a double batch and wowowowow!! Rachael, you never fail to amaze me! xox
Do you have the nutritional info for these?
I do not! I focus on quality ingredients rather than numbers.
I would just need carb content. My bf is type one diabetic.
Can I do this with coconut flour ?
HOW MANY COOKIES DOES THE RECIPE MAKE?
12-14 🙂
Absolutely delicious! Our daughters LOVE them too! Our go to cookies!
Do you need to put the dough in the fridge before baking?
Nope! 🙂
Do you know if these hold up well in the freezer? (Although I’ll probably eat them all in a couple days 😂)
Yes, they do!!!! 🙂
Hi, Rachael! I was wondering, do you have to flatten these cookies prior to baking, or do they spread on their own? Thanks!
They should spread out on their own if you follow the recipe to a T 🙂 If using another type of flour, you may need to flatten out before they go in the oven.
Will these still spread if you use substitute the almond flour for the collagen?
My cookies didn’t flatten out…but I did make the batter go for 21 cookies instead of the 12…is that where I went wrong? Or should they have still flattened out?