Cashew Butter Chocolate Chip Skillet Cookie
A soft-centered almond-flour skillet cookie made with cashew butter, maple syrup, and chocolate chips.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Creamy cashew butter, chocolate chips and egg form the base of this recipe.
- A batch you can divide. Follow the pan size and cooling directions before cutting or serving.
- A defined yield. The card makes 4 servings. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Skillet
- Whisk
- Measuring cups and spoons
Ingredient notes
- Flour or baking mix. This recipe specifies fine almond flour. Different flours and mixes absorb liquid differently; use a written substitution in the recipe notes when one is provided.
- Prepare before you start. Measure creamy cashew butter, chocolate chips and egg and follow any slicing, chopping, rinsing, or thawing directions in the ingredient list.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Cashew Butter Chocolate Chip Skillet Cookie
Ingredients
Method
- Heat the oven to 325°F and lightly grease an 8–9 inch ovenproof skillet.
- Whisk the egg with maple syrup, oil, cashew butter, vanilla, and dairy-free milk. Fold in almond flour, baking soda, cinnamon, salt, and most of the chocolate.
- Spread in the skillet and scatter the remaining chocolate over the top. Bake for about 19–22 minutes until the edges set. If desired, briefly broil for extra color, watching continuously.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Tips for this recipe
- Keep the flour, liquid, and leavening amounts in the stated proportions. Use the pan size and doneness cues in the card rather than relying on time alone.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Serving suggestions
Allow the cooling or resting time in the method before slicing or serving. Divide the finished batch according to the stated yield.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Can I use a different flour or pancake mix?
The card is written for fine almond flour. Use an alternative only when the recipe notes give its amounts. Other flours and mixes can require different liquid or leavening.
What are the calories and macros per serving?
One serving provides an estimated 569 calories, 12.2 g protein, 35.9 g total carbohydrate, 45.6 g fat and 5.9 g fiber. One serving is 1/4 of the finished recipe.
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