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Chocolate Chip Cookie Skillet

Prep Time: 8-10 minutes | Cooking Time: 20 minutes | Yield: 2-4 servings

Have you ever had a pizookie from BJ's? Well I've certainly had my fair share, especially in my college years (at that time BJ's was the nicest casual restaurant in Waco, so Gannon and I were frequent customers).

After changing our diet, I had to figure out a way to get pizookies back into my life - I mean this was a serious issue. Well, CRISIS AVERTED with this amazing cashew butter chocolate chip cookie skillet and dairy-free coconut vanilla bean ice cream. I can't wait for you to try it!

  • 1 organic, cage-free egg

  • 2 tbsp organic, raw maple syrup

  • 1/4 cup coconut oil, melted

  • 1/3 cup creamy cashew butter (can substitue with almond 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 Eating Evolved Midnight Coconut Chocolate Bar (or any other Eating Evolved flavors like the Crunchy Caramel pictured above. All of the options are linked below).

  • 1/4 tsp sea salt

  • So Delicious coconut vanilla bean ice cream (optional)

  1. Preheat oven to 325 degrees F.

  2. Whisk egg in a large bowl, then add maple syrup, melted coconut oil, cashew butter, vanilla and almond milk. Mix well.

  3. Stir in almond flour, baking soda, cinnamon and a pinch of sea salt. Fold in chocolate chunks.

  4. Very lightly, spray an 8-inch case iron skillet or baking dish with coconut oil then pour batter into the base and spread out evenly.

  5. Place in oven for 20 minutes. Enjoy!

Sugar Control Diet Approved (without the maple syrup & ice cream, and only if you use the Eating Evolved Midnight Coconut flavor).

Recipe adapted from Rachael's Good Eats​

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