• Cashew Chocolate Chip Cookie Skillet

    After seeing this all over instagram the past 2 weeks, I finally got around to making it. This rediculously delicious giant cookie by Rachael DeVaux is just as promised, lives up to the hype and I strongly reccomend visiting Rachael’s website RachaelsGoodEats for the Original Recipe as it’s the real deal! She also has loads of other amazing recipes worth checking out! There’s only one little issue… I guarantee it will be gone in a flash aka “you can’t stop at one bite!” It’s ok though because the good thing is it’s super easy to make, ready in 20 minutes and made with healthy ingredients! No refined sugar or flour! Yay! And you most likely have all the ingredients in your pantry! I hope you try it and enjoy it as much as we did! This one is a keeper! Thanks Rachael!

    Cashew Chocolate Chip Cookie Skillet


    • 1 egg
    • 3 tablespoons pure maple syrup
    • 1/4 coconut oil (melted or I used liquid)
    • 1/3 cup creamy cashew butter (I love Once And Again)
    • 1 teaspoon vanilla
    • 1 tablespoon unsweetened almond milk
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon cinnamon
    • 1/2 cup dark chocolate chips plus a bit more for sprinkling on top (I uses Enjoy Life’s)
    • 1/4 teaspoon sea salt


    Preheat oven to 325 degrees.

    Whisk the egg in large bowl. Add maple syrup, melted or liquid coconut oil, cashew butter, vanilla, almond milk and whisk again until smooth.

    Stir in almond flour, baking soda, cinnamon and a sprinkle of sea salt. Add chips and fold in until combined.

    Coat an 8″ cast iron pan with coconut oil (I only had a 10″ pan so cookie was a bit thinner).

    Pour batter into pan and spread evenly with silicone spatula, Sprinkle with some more chips and a drop of sea salt.

    Bake for 20 minutes.

    Turn the broiler on for a minute or 2 until golden brown (watch it so it does not burn!)

    Remove from oven, cool, slice into triangles and enJOY!


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