Have you ever had a skillet cookie? There was a restaurant close to Elon University in North Carolina, where I spent my first two years of college, called Casa Roble that had a dessert of a hot chocolate chip cookie baked in a small cast iron pan served with melting vanilla ice cream. Basically everyone’s dream.

This is by far my favorite back-pocket dessert for any occasion. It’s so quick and easy that you can have a protein-packed snack or dessert within 30 minutes to have for the week, or feed a group of your best friends at the table laughing, dipping their spoons in and talking for hours. Those are my favorite nights…and yes, I have faith that we can have these types of dinner parties again soon.

Because I make it so often, I’ve added many variations to the recipe below so you’ll see how adaptable it is to your taste or the time of the year. Within the last two weeks, I’ve made this recipe three times and they were all different so have fun, play around with your favorite flavors and get ready to fall in love!

ingredients

2/3 cup (190 g) nut butter
¼ cup (40 g) coconut, maple or organic cane sugar
1 tablespoon (15 g) raw honey or maple butter
2 tablespoons coconut oil (30 g), softened
2 teaspoons vanilla
2 eggs, at room temperature
¼ cup + 2 tablespoons (60 g) nut (almond, walnut, pecan or cashew) flour
¼ cup (30 g) tapioca flour
2 tablespoons (22 g) coconut flour
1 teaspoon cinnamon
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt

¾ cup mix-ins, such as chocolate chips, chopped pecans or other nuts, coconut shreds, marshmallows…

Preheat your oven to 350 degrees, and rub a 9” cast iron pan or pie plate with a little coconut oil. 

Using a hand mixer, cream together the nut butter, sugar, honey, coconut oil and vanilla in a medium bowl. Add your eggs, and mix until smooth. 

Add the dry ingredients to your wet, and mix until fully incorporated. It will be relatively thick. Fold in ¾ of your mix-ins, sprinkling the rest on top. 

Pour the batter into your prepared dish, and bake for 20-22 minutes, or until golden around the edges. Carefully, let it cool for a few minutes before digging in.

variations

• monster cookie – like: use peanut butter as the nut butter, and decrease the almond flour to ¼ cup (40 g), adding ¼ cup (28 g) rolled oats instead. use naturally dyed chocolate coated candies like Unreal Snacks + chocolate chips as the mix-ins.
• chocolate hazelnut: use hazelnut butter for at least half of the nut butter. add chocolate chips (I used a mix of 75% + 100%) and chopped toasted or chocolate covered hazelnuts as the mix-ins.
• german chocolate cake – like: use almond, walnut or cashew butter for the nut butter. add chopped pecans, toasted coconut and chocolate chips as your mix-ins.
• pumpkin chocolate chip: use almond, walnut or cashew butter for the nut butter, and decrease the amount to 1/3 cup. add 1/3 unsweetened pumpkin puree (not pumpkin pie filling). use chopped pecans or walnuts + candied ginger + chocolate chips for your mix-ins.

• I sometimes add collagen as a protein boost when I know I’ll be eating it as a snack. To do this, decrease the almond flour to ¼ cup (40 g) and add ¼ cup (28 g) collagen peptides.