I knew I had to try this recipe the minute I saw it on one of my fave foodie Insta accounts: @RachaelsGoodEats/Rachaels Good Eats (go follow her if you don’t already – she is amazing and has inspired me in countless ways). As I’ve mentioned before, I have the biggest sweet tooth there is, but one of my favorite hobbies is recreating/”healthifying” decadent sweet treats, which is exactly what Rachael did when creating this cashew chocolate chip skillet cookie. It’s a healthy pizookie … need I say more? Screen shot this page, then run, don’t walk, into your kitchen, and make this recipe! Rachael’s original recipe is listed here – I tweaked hers just a little bit with a couple different ingredients, and made it into mini cookies, which is why mine’s a little different than the original #RGESkilletCookie!
- 1 egg
- 3 tbsp maple syrup or honey (I used Nature Nates Honey)
- ¼ cup coconut oil, melted
- 1/4 cup creamy cashew butter (I used Kirkland Almond Butter – any nut butter will work!)
- 1 tsp vanilla
- 1 tbsp unsweetened almond milk
- 1 cup almond flour (I actually used Bob’s Red Mill Garbanzo Bean Flour – use any flour you have/like!)
- ¼ tsp baking soda
- ¼ tsp cinnamon
- ½ Eating Evolved MidnightCoconut Chocolate Bar (no added sugar), chopped into small pieces (I used Ghirardelli Mini Semi Sweet Chips – use whatever you love!)
- ¼ tsp sea salt
- 8-inch cast iron skillet, a baking dish, cake tin, loaf tin, or mini cupcake tin!
- Preheat oven to 325 degrees F.
- Whisk egg in large bowl then pour in honey, melted coconut oil, nut butter, vanilla and almond milk to whisk again.
- Stir in flour, baking soda, cinnamon and some of the sea salt. Fold in chocolate chunks, leaving several chocolate chunks aside.
- Coat cupcake tin(s) with coconut oil spray then distribute the batter evenly. Place the last several pieces of chocolate over the top, sprinkle sea salt, then place in the oven for 12 minutes. Make sure to watch them, every oven is different!
It took everything I had to not eat any of these cookies before I photographed them, they’re so dense, moist, and perfectly sweet without being too decadent (if that’s a thing?). Although they lasted in my kitchen for less than two days, I have no guilt whatsoever because they’re made with such great ingredients. Rachael – you’re a genius, thank you for sharing this!
Macros (for 1 mini cookie of 18 total): 95 calories, 9 carbs, 6 grams of fat, 3 grams of protein.
PS – For all my macro counters out there, don’t let the fat content scare you – the fat in this recipe comes from two excellent sources; coconut oil and almond butter. Both have countless health benefits, and are a whole heck of a lot better than any other cookies that contain the same amount of fat, but instead, coming from butter and vegetable oil. SO, that being said, yes, it’s high in fat, but the good kind of fat – so it’s definitely a sweet treat you can feel good about eating! Enjoy!