**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

5 from 10 votes
By Rachael DeVaux
Prep: 12 minutes
Cook: 14 minutes
Total: 26 minutes
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!!!


  • 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


  • 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!

Additional Info

Course: Dairy-free, Dessert, Desserts, Gluten-free, Grain-free, Refined sugar-free

Welcome! Iā€™m Rachael.

I enjoy sharing my love for food and fitness. I'm a registered dietitian, certified personal trainer, and a New York Times Bestselling author. Here you'll find all kinds of recipes and kitchen hacks, as well as workouts and fitness motivation. Enjoy! ā€” xx Rachael

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Recipe Rating


  1. Hi!!

    I was hoping to make these for a dinner with friends tomorrow- I was going to make ahead of time and then bake there. Can I put the dough in the fridge until I get there? Would it be better to freeze the dough? What would you recommend?

    1. Liz, I apologize for the delay! You can definitely make ahead of time and refrigerate the dough šŸ™‚ I wouldn’t recommend freezing beforehand. Best, Rachael

  2. Can I sub coconut flour for almond flour in this recipe (similar to skillet?) Just working with limited ingredients these days!

  3. 5 stars
    These were SO good. I definitely made cashew butter in the vitamix today strictly to bake these cookies lol. Thanks for an easy, feel good recipe!

  4. 5 stars
    Wow!! These cookies are amazing and made with such healthy ingredients. Good job Rachael!

    This time I subbed coconut butter for cashew butter and it made them even creamier tasting.