Rachael DeVaux’s Cashew Cookie Skillet

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, which is the one that is listed below!

  1. Preheat oven to 325 degrees F.
  2. 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.
  3. Stir in almond flour, baking soda, cinnamon and some of the sea salt. Fold in chocolate chunks, leaving several chocolate chunks aside.
  4. 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!



4 thoughts on “Rachael DeVaux’s Cashew Cookie Skillet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s