CHOCOLATE CHIP COOKIE SKILLET

I love a good chocolate chip cookie, but as a novice baker, I almost never attempt baking. But, I came across this seriously easy, delicious and healthy chocolate chip cookie skillet by Racheal's Good Eats and haven't looked back. It's gluten free, dairy free, grain free and so so amazingly good. I love making this before a dinner with friends, for Shabbat or just for me, myself and I. I made some tweaks to make this my own. Hope you enjoy! 

Chocolate Chip Cookie Skillet

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  • 1 egg
  • 1/4 cup extra virgin coconut oil or avocado oil
  • 3 tablespoons raw honey
  • 1/3 cup homemade cinnamon cashew butter or almond butter
  • 3 scoops @vitalproteins collagen peptides (optional)
  • 1 cup almond flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • 1 tablespoon milk of choice
  • 1.5 teaspoon ceylon cinnamon
  • 1/4 teaspoon sea salt 
  • 1/2 cup chocolate chips plus more for sprinkling on top

Directions:

Preheat oven to 325 F. In a bowl, mix egg, vanilla, honey, milk, and olive oil. Then fold in almond flour, collagen peptides, cinnamon, baking soda and sea salt and mix well. Add in the 1/2 cup chocolate chips. In an oven proof skillet or baking dish, very lightly coat with olive oil or coconut oil using a paper towel. Pour in the batter, distributing evenly and sprinkle the top with more chocolate chips. Bake in the oven for about 20 minutes and then set broiler for 2 minutes until the top is golden brown (watch closely as it can easily burn). 

I love topping a big old piece of this skillet with blackberries, more cashew butter and cacao nibs. How do you like to plate up your cookies?