Cashew Cookie Skillet Gluten Free Vegan Easy Powdered Peanut Butter

Our own Dietitian Racheal DeVaux of Rachael’s Good Eats has taken the internet by storm with her latest and greatest creation – the Cashew Chocolate Chip Cookie Skillet! This recipe is simple to follow, very forgiving, and easy to substitute ingredients you have on hand for the ones listed.

Try making one for yourself!
Here is how I made my own version: (Rachael’s original recipe is below)
Cashew Chocolate Chip Cookie Skillet
Prep Time: 8 minutes
Cook Time: 21 minutesIngredients:
1 egg
3 tbsp pure maple syrup
1/4 cup coconut oil, melted
1/3 cup Crazy Richard’s Cashew Butter
1 tsp vanilla extract
1 tbsp milk
1/2 – 3/4 cup Crazy Richard’s PurePB peanut flour
1/4 tsp baking soda
1/4 tsp cinnamon
1/2 cup chocolate chips
1/4 tsp sea salt
This recipe filled 1 – 6 inch skillet and 1 – 4 inch mini skillet
Directions:
Preheat oven to 325 degrees F.
Whisk egg in large bowl then pour in maple syrup, melted coconut oil, cashew butter, vanilla and milk and whisk again.
Stir in Crazy Richard’s PurePB peanut flour, baking soda, cinnamon and some of the sea salt. Fold in chocolate chips, leaving several chocolate chips aside.
Very lightly spray both your 6-inch and 4-inch mini cast iron skillets with oil then pour batter into the base and spread out evenly using your fingers. Place the last several pieces of chocolate over the top, sprinkle sea salt, then place in the oven for 18 minutes on the center rack. I think because these were slightly smaller than the original 8-inch skillet in Rachael’s recipe, they cooked just perfectly and I didn’t need to broil it at all.
peanut powder flour gluten free
Rachael’s Original Cashew Chocolate Chip Cookie Skillet Recipe
Prep Time: 8 minutes
Cook Time: 21 minutes
Ingredients:
1 egg (or sub flax egg)
3 tbsp maple syrup
1/4 cup coconut oil, melted
1 tsp vanilla extract
1 tbsp unsweetened almond milk
1 cup almond flour OR sub 1 cup oat flour OR 1/2 cup Crazy Richard’s PurePB peanut flour OR 1/3 cup coconut flour–coconut flour absorbs more liquid than other flours
1/4 tsp baking soda
1/4 tsp cinnamon
1/2 Eating Evolved Midnight Coconut Chocolate Bar (no added sugar), chopped into small pieces
1/4 tsp sea salt
8-inch cast iron skillet, a baking dish, cake tin, or loaf tin
Directions:
Preheat oven to 325 degrees F.
Whisk egg* in large bowl then pour in maple syrup, melted coconut oil, cashew butter, vanilla and almond milk to whisk again.
*If using flax egg, mix 1 tbsp ground flaxseeds with 3 tbsp water and let sit for 5 minutes before adding to recipe in place of egg.
Stir in almond flour, baking soda, cinnamon and some of the sea salt. Fold in chocolate chunks, leaving several chocolate chunks aside.
Very lightly spray an 8-inch cast iron skillet with coconut oil then pour batter into the base and spread out evenly using a silicone spatula. Place the last several pieces of chocolate over the top, sprinkle sea salt, then place in the oven for 19 minutes on the center rack. Turn the oven on broil and cook 1-2 additional minutes **keep a close eye on it because it can burn quickly!

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