Chocolate Chip Cashew Cookie Skillet
Rachaels Good Eats is probably my favorite person in the world when it comes to recreating/”healthifying” recipes and she totally takes it to the next level with this delicious sweet treat and this recipe is NO EXCEPTION. It’s a healthy pizookie... do I need to say more? I promise run, don’t walk, into your kitchen and make this recipe! Rachael’s original recipe is listed here.
What you need:
3 tbsp maple syrup
1/4 cup coconut oil melted
1/3 cup creamy cashew butter I used Crazy Richard's Cashew Butter
1 tsp vanilla extract
1 tbsp unsweetened almond milk
1 cup almond flour
1/4 tsp baking soda
1/4 tsp cinnamon
1/2 cup Ghiaradelli Dark Chocolate Chips
1/4 tsp sea salt
8- inch cast iron skillet
What you do:
Preheat oven to 325 degrees F.
Whisk egg* in large bowl then pour in maple syrup, melted coconut oil, cashew butter, vanilla and almond milk to whisk again.
Stir in almond flour, baking soda, cinnamon and some of the sea salt. Fold in chocolate chips,
Very lightly spray a 8 inch cast iron skillet with coconut oil then pour batter into the base and spread out evenly using a silicone spatula. Top with a few more chocolate chips over the top, sprinkle sea salt, then place in the oven for 19 minutes on the center rack. Turn the oven on broil and cook 1- 1 1/2 additional minutes *keep a close eye on it because it can burn quickly!
TRY NOT TO EAT THE WHOLE THING!!!!!
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