- 1 egg (use a flax egg if you’re dairy free!)
- 2 tbsp maple syrup (I used Wholesome Blue Agave)
- 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 used Bob’s Red Mill Almond Flour) or sub 1 cup oat flour or ⅓ cup coconut flour
- 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, or loaf tin
- Preheat oven to 325 degrees F.
- Whisk egg* in large bowl then pour in maple syrup/agave, melted coconut oil, nut 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 and some of the sea salt. Fold in chocolate chunks, leaving several chocolate chunks aside.
- Coat 8-inch cast iron skillet with coconut oil then pour batter into base and spread out evenly using a silicone spatula. Place the last several pieces of chocolate over the top, sprinkle sea salt, then place in the oven for 19 minutes. Turn the oven on broil and cook 1-2 additional minutes **make sure to keep an eye on it because it can burn quikly!
It took everything I had to not eat any of this cookie before I photographed it, it is so dense, moist, and perfectly sweet without being too decadent (if that’s a thing?). Although it lasted in my kitchen for less than an hour and I have made it three times since making it the first time two weeks ago, I have no guilt whatsoever because it’s made with such great ingredients. Rachael – you’re a genius, thank you for sharing this!
- Macros (for 1/8th of the 8in skillet):
- 207 calories
- 11 carbs
- 20 grams of fat
- 6 grams of protein
Don’t let the fat content scare you – the fat in this recipe comes from two excellent sources; coconut oil and almond flour. Both have countless health benefits, and are a whole heck of a lot better than any other version of this pizookie 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!