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A Summer Dessert Must-Try: This Cashew Butter Chocolate Chip Cookie Skillet

Everyone’s a sucker for a good chocolate chip cookie, right!? But what if you could have a cookie… in pizza form? Classically called a “pizookie,” these are essentially skillet cookies. You can get a great seasoned cast iron for $10-20 and use it for a huge variety of recipes — including cookies! These are great for sharing with large groups and are meant to be enjoyed straight from the skillet, soft and hot out of the oven, or cooled down and chewy.  

The great thing about this recipe is you don’t have to be the best baker in order to make a successful batch. The cashew butter gives it a great rich, creamy flavor, and there isn’t a precise method you have to follow. Just mix the dry and wet ingredients separately, then combine. 

Another benefit of this recipe is how clean all the ingredients are! You can eat as many cookies as you want (in fact, I ate half of it all by myself) knowing the decadent treat you’re eating is grain-free, refined sugar-free and has a boost of collagen. So whether it’s for your friends, family, a gathering or just yourself, whip together a batch of these treats. I promise you will be left wanting more!

Cashew Butter Chocolate Chip Cookie Skillet

Yields 8 Servings

  • 2 Eggs

  • 6 T maple syrup
  • ½ C melted coconut oil
  • ⅔ C creamy cashew butter
  • 2 t vanilla extract
  • 2 T almond milk (or sub coconut)
  • 2 C finely ground almond flour 
  • ¼ C Vital Proteins Vanilla Collagen Peptides
  • ½ t baking soda
  • 1 t cinnamon
  • ½ t sea salt
  • 1 whole dark chocolate bar (or ½ C chocolate chips)


    1. Preheat the oven to 325°F.
    2. Whisk the egg in a large bowl and combine all the wet ingredients to this mixture. 
    3. Combine dry ingredients in a bowl and lightly mix, then incorporate into the wet ingredients. 
    4. Stir in ¾ of the chocolate bar, saving a portion to sprinkle on top.
    5. Lightly spray or coat a 12 inch cast iron skillet with coconut oil and pour in the batter, smoothing it over with a spatula. Place the remaining chocolate chunks on top, sprinkle with coarse sea salt, and place in the oven for 17-19 minutes. If not lightly browned when done, you can broil for 1 minute, but be careful to watch because it will burn quickly!
    6. Set aside to cool and serve! 

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