I am forever seeing delicious skillet cookies floating around on Instagram and finding myself drooling over them every time 🤤. And then mum came back from Japan with these cute cast iron skillet pans! 🤗
This Choc Chip Skillet Cookie may just be one of the easiest and best desserts on the blog. Serve it hot straight from the oven, with Greek or coconut yoghurt (I put my yoghurt in the freezer for half an hr before hand….highly recommend this!).
NOTES & SUBSTITUTIONS:
Swap the chocolate for sultanas, cranberries, goji berries etc.
For an extra crunch and deliciousness, add crushed walnuts or macadamia nuts. If your feeling like really treating yourself, white chocolate and macadamia would be an amazing combo! 😋
Cooking time depends on if you are making 2 small skillet cookies or one large one, and also how gooey you like the center. I cooked mine for 15mins but next time I would prob take them out after 12mins so it’s a little bit more raw in the middle.
The cookie should still be soft in the middle.
Best served with Greek or coconut yoghurt. I left my coconut yoghurt in the freezer for 30 minutes before serving, delicious!!
Choc Chip Skillet Cookie
1 & 1/2 cups + 2 Tbsp ground almonds
1/4 tsp baking soda
Pinch of sea salt
2 Tbsp peanut butter (or any nut butter)
2 Tbsp coconut oil
2 Tbsp maple syrup
1 tsp vanilla extract
100g dark chocolate, chopped into bite sized pieces
Pre-heat the oven to fan bake 170 degrees.
Mix all cookie ingredients together in a bowl.
Coat the inside of a cast iron skillet pan with coconut oil. Press the cookie mixture into the pan (or pans) and bake for 12-15 minutes.
Serve hot straight from the oven with yoghurt.
Makes 2 x small or 1 x large
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