**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
- 1/4 cup 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!
My go to cookie recipe thats so soft and tastes amazing. I take this and mostly all of her renditions of it to potlucks and girls night. It’s never fails to amaze people!!
I love this recipe. I make the little ones and pop them in the freezer and enjoy them whenever I want! Love how easy they are. I’ve started substituting the vanilla for orange extract for a yummy chocolate orange cookie. This recipe is so fun to play around with 💛
Hi! These cookies are AMAZING! Curious how long they last when kept in the fridge?
3 scoops collagen peptides… how big is each scoop? Thanks 😊
about 1/4 cup total 🙂 I’ll update the recipe
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?
Will these still spread if you use substitute the almond flour for the collagen?
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.
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!!!! 🙂
Do you need to put the dough in the fridge before baking?
Nope! 🙂