Healthy Gooey Cookie Skillet
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
18 mins
-
Total Time
23 mins
-
Servings
10 servings
-
Calories
270 kcal
-
Course
Dessert
-
Cuisine
American, International
Healthy Gooey Cookie Skillet
Description
The recipe blends creamy almond butter and melted coconut oil, combined with an egg, maple syrup, coconut sugar, and vanilla extract to create a moist batter. White whole wheat flour and baking soda are folded gently to maintain tenderness, then chocolate chips are incorporated for melty chocolate pockets. The dough is pressed into an 8 or 9-inch cast iron skillet, optionally topped with extra chips, and baked until it develops a barely golden edge while remaining soft inside.
When pulled from the oven, the cookie skillet offers a rich, gooey texture that continues to set as it cools. Serving warm with vanilla ice cream accentuates the contrast of temperatures and flavors, making a comforting dessert or snack.
The recipe allows substitutions such as swapping almond butter for peanut butter to vary nuttiness and using gluten-free flour for dietary needs. It can be made dairy-free by choosing dairy-free chocolate chips and using coconut oil in place of butter, broadening accessibility.
Ingredients
- ½ cup almond butter all-natural creamy
- ¼ cup coconut oil or butter, melted unrefined
- 1 large egg
- ½ cup maple syrup real
- ¼ cup coconut sugar
- 2 teaspoon vanilla extract
- 1 cup white whole wheat flour
- ¾ teaspoon baking soda
- ⅔ cups chocolate chips or chunks
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together the creamy almond butter and melted coconut oil.
- Add the egg, maple syrup, coconut sugar, and vanilla extract. Mix until well combined.
- Stir in the flour and baking soda until just combined. Gently fold in the chocolate chips.
- Press the cookie dough into an 8’’ or 9’’ cast iron skillet. Optionally, add extra chocolate chips on top.
- Bake for 18 to 22 minutes, until barely golden. Be careful not to overbake; the cookie will continue to cook as it cools.
- Serve warm with vanilla ice cream and enjoy!
Notes
- Almond butter can be replaced with peanut butter for a stronger nutty flavor, or with other nut butters like cashew or sunflower butter.
- White whole wheat flour may be substituted with regular whole wheat or all-purpose flour; avoid using coconut or almond flour as it alters the texture.
- Add mix-ins such as nuts, M&Ms, or peanut butter cups for extra variety.
- To keep it dairy-free, use dairy-free chocolate chips and coconut oil instead of butter.
- For a gluten-free version, opt for a 1:1 gluten-free baking flour; avoid almond or coconut flour substitutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Calories | 270kcal | 14% |
| Carbohydrates | 31g | 10% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 19mg | 6% |
| Sodium | 99mg | 4% |
| Potassium | 151mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
| Vitamin A | 27IU | 1% |
| Calcium | 72mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
