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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:
  • 1 egg

  • 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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