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–+ servings
MEL'S EASY KITCHEN

Cashew Butter Chocolate Chip Skillet Cookie

A soft-centered almond-flour skillet cookie made with cashew butter, maple syrup, and chocolate chips.
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings: 4 servings
Meal: Dessert
By: Melanie

Equipment

  • Skillet
  • Whisk
  • Measuring cups and spoons
  • Mixing bowl

Ingredients

  • 1 large egg
  • 3 tbsp maple syrup
  • 1/4 cup coconut oil, melted
  • 1/3 cup creamy cashew butter
  • 1 tsp vanilla extract
  • 1 tbsp dairy-free milk
  • 1 cup fine almond flour
  • 1/4 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 cup chocolate chips
  • 1/4 tsp sea salt

Instructions

  • 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 per serving

Calories: 569kcal | Carbohydrates: 35.9g | Protein: 12.2g | Fat: 45.6g | Fiber: 5.9g

Notes

The source gives 2–4 portions; this card divides the skillet into four. Use dairy-free chocolate if needed. Contains egg and tree nuts; maple syrup remains an added sugar.
Inspired by Rachael DeVaux.
Estimated nutrition is for one of 4 equal portions. The skillet cookie is divided into four equal portions. The estimate includes the cashew butter, almond flour, coconut oil and chocolate chips.
Storage: 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.