Grain Free Dark Chocolate Chip Skillet Cookie that is gluten free and also dairy free!
This Grain Free Dark Chocolate Chip Skillet Cookie is seriously on a different level.
I’ve been working on this recipe for about a week now and just as I had a recipe fail this one came out TOOOO good.
While I have made cookies here on the blog and I do love all my recipe babes the same this one here has to get an extra gold star.
I personally think everything taste mega, crazy better in a cast iron skillet. RIGHT?!? There’s something about not only the way it cooks but the actual presentation that makes me wanna dance.
This cookie skillet is made with my favorite gluten free flour at the moment Otto’s Natural Cassava Flour. It is absolutely amazing! I’ve gone through at least three bags in the last two months. It is so versatile that I just cannot stop using it. PLUS it brings me back to my roots. Cassava is yuca which is a big staple in South America, especially in Colombia, where my family is from. I love being able to use ingredients that I am so passionate about.
The cool thing is Otto’s Natural Cassava Flour is made from of a root veggie called yuca like I said before and it is the perfect alternative to wheat flour. They peel the yuca, dry it and grind it up.
Baking with it like in this cookie skillet is so easy and fun!
Oh and if you wanna totally take it to another level, just dollop on of your favorite ice creams. I have been dolloping it with coconut whip. YUM YUM YUM.! Or coconut cult yogurt cause HELLO..!
Oh and don’t forget bugs even if you don’t have a cast iron skillet you can totally still make this by using a dish and just keep an eye on it and nose to make sure it doesn’t over bake. I am a firm believe that your nose lets you know when something is done.
Let me know if you make this cookie skillet and share with me on Instagram! I love seeing all the recipes you guys make it makes me beyond happy! using #followourpassionstyle
WHAT YOU NEED
1/2 cup of cashew butter
1/2 cup of coconut oil, melted and cooled
1/3 cup of raw honey or maple syrup
1/4 tsp of salt
1 tablespoon of vanilla extract
1 cup of Otto’s Natural Cassava Flour
2 scoops of collagen, I use Vital Protein
1/2 tsp of baking soda
1/2 tsp of baking powder
1.5 tsp of maca powder
1/2 cup of raw walnuts
1/2 cup of Eating Evolved Chocolate or any dark chocolate of choice
Coconut oil spray, I use Chosen Foods
WHAT TO DO
Preheat oven to 350 degrees.
Mix together the coconut oil, cashew butter and sweetener. When everything is incorporated add the egg and vanilla extract. Then add all of the dry ingredients. Mix and fold in the chopped chocolate and walnuts.
Bake in oven for 20-25 minutes.
I used a small cast iron because I don’t feel bad about eating it all, but there is enough batter to make two of these or just go with the larger cast iron.
Enjoy with a spoon or cut out a wedge.
None of the brands mentioned above sponsored this post. I truly love using the and wanted to share them with you.