I had a craving for something really really decadent the other day. The only thing that I could think of was chocolate chip cookies! I haven't had chewy, moist chocolate chip cookies in literally ages. Enter Rachael DeVaux's Cookie Skillet Individuals. I've seen this recipe all over the 'gram, and I had to try it out for myself.
The only downside in this recipe is the maple syrup it calls for, and my sugar-free hubby will not touch the stuff any more. So, I simply switched it out for stevia, and omitted the addition of extra almond flour/collagen protein to keep the consistency as close to her recipe as humanly possible.
The outcome? See for yourself in the picture here. Let's just say these cookies did NOT last long!
- 1 egg
- 1/4 cup melted coconut oil
- 1/3 cup cashew butter/almond butter - I tried both, both are amazing
- 1 teaspoon vanilla extract
- 1 tablespoon almond milk
- 1/4 teaspoon Stevia
- 1.25 cups almond flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 1/4 dark chocolate bar, chopped - I love this Lindt bar, it's readily available at any Target location!
- Preheat oven to 350F (I know Rachael has her oven to 325, but 350 works better for me)
- In a large bowl, whisk the egg.
- Stir in the coconut oil, nut butter, vanilla extract, almond milk, and stevia, making sure to mix well.
- Add in the almond flour, baking soda, part of the salt, and cinnamon, making sure to mix really well. Resist eating the batter.
- Finally, stir in the chocolate.
- Scoop onto a greased baking sheet - I like to use a small ice cream scooper or a melon baller. Once on the cookie sheet, add some more dark chocolate if desired, and sprinkle with remaining salt.
- Bake for 12 minutes.
- Let cool and enjoy!!
NUTRITIONAL INFORMATION: Serving size - 1 cookie, recipe makes 15
Calories - 135
Fat - 12.6g
Carbs - 4.2g
Fiber - 1.4g
Sugar - 0.7g
Protein - 3.3g