This past Sunday I found myself cooking up a storm in my kitchen for majority of the day (putting all the finishing touches on my Whole30 5-day meal plan) and when it was all said and done and I sat down on the couch to unwind, I immediately began daydreaming of new dessert creations. With a few hours to spare before dinner and a running imagination that just wouldn’t sit still and relax, I got up, went back into my kitchen, and assessed what ingredients I had on hand. After realizing I had majority of my favorite things (banana, almond butter, tahini, and chocolate chips), I decided to combine them into the best vehicle possible: a skillet cookie. Being that I am currently dairy & gluten free and that eggs right now don’t seem to be working too well with my stomach, I slowly realized when I popped this baby in the oven that this recipe is actually vegan. While I spent a few minutes questioning who the heck I have become, none of that mattered once I took a bite of this baby. Plus, I happened to have just purchased a pint of Van Leeuwen vegan ice cream (chocolate and mint chip) so I knew I was just about to elevate this to the best (and first?) fully vegan dessert I probably have ever had.
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Ingredients:
Wet Ingredients:
- Banana (2) – browned & ripe
- Ground flaxseed mill (2 tablespoons)
- Pure maple syrup (1 tablespoon)
- Almond butter (½ cup)
- Tahini (2 tablespoons)
- Coconut oil (¼ cup)
- Almond milk (¾ cup)
Dry Ingredients:
- Almond flour (1 cup)
- Coconut flour (¼ cup)
- Baking soda (1 teaspoon)
- Baking powder (1 teaspoon)
- Cinnamon
Toppings:
- Eating Evolved midnight coconut chocolate bar (¼)
- Sea salt
Directions:
- Make the 2 flax eggs: combine the 2 tablespoons of ground flaxseed mill with 5 tablespoons of water, stir, and allow to sit in the fridge for ~10 minutes. This will form a somewhat gel like consistency
- Mash the bananas in a large mixing bowl
- Combine all of the wet ingredients, including the flax eggs, into the mixing bowl with the mashed bananas
- In a separate bowl, combine all of the dry ingredients
- Once the dry ingredients are combined, add them to the mixing bowl with all of the west ingredients
- Coat a skillet coconut oil and pour in the mixture
- Chop the chocolate bar into small pieces and pour on top of the mixture
- Bake in the oven @ 425 degrees for ~25 minutes or until the top is slightly browned and the cookie is cooked through
- Top with sea salt
- Enjoy hot or store in an airtight container in the fridge for up to a few days!
Compliant Diets:
- Paleo
- Dairy Free
- Gluten Free
- Vegan
This looks like the healthy cookie of my dreams!
Thank you!! It definitely was mine 💕
Loved it
Thanks!
Thanks for this recipe! If we want to make with regular eggs do you know the substitute?
Of course! Yes I would replace the 2 flax eggs with 2 regular eggs. Let me know how this tastes!
Sheer brilliance! Do you think this can be made without a cast iron? Like in a cake, bread, or brownie pan?
Thank you!! Yes definitely think it should work it will just be flatter not like a bread if that makes sense. Good luck!
Looks good! Would you say it’s more cake like than cookie like? I love thinking up things like this. I still on occasion eat flour, sugar and dairy but it’s easy to make a chocolate skillet cookie with those ingredients. It’s fun to challenge your creativity with alternative ingredients. cheers!
Hello! No I would honestly say this is more like a cookie than a cake. Just a bit fluffier than a traditional one if that makes sense. I agree, I love challenging myself in the kitchen!
Thx- I love the skillet. I just did skillet buckwheat brownies (well a month ago:). Hard to keep up! Have a good week.