Once this idea of a skillet cookie had found its way in to my mind, it was not coming out. I brainstormed, googled, dreamed, cooked, ate… It was a fun process. But then again, all processes ending in giant cookies could be considered fun.
This recipe really is the personification of fun. What’s more fun than a cast iron skillet, a GIANT cookie that gives you Mrs. Fields nostalgia, and a really awesome calorie count? That’s what I thought. Nothing.
I actually used to be a Mrs. Fields junkie. I would go into any store I could find all excited to raid the “one day old” counter so I could have an excuse to eat a huge bag of cookies because they were cheap. Stomach aches are for the birds.
As much as I loved my old cookie bags, they held a candle not to the cookie. The big one. The huge one. It was like a cake, but exponentially better because it was a cookie. Half-baked to be exact, and I adored it.
But alas, the giant cookie turns out to be Paris in this story, and our lovely heroine Juliet (that’s me!) ends up with the true Romeo: my skillet cookie.
And with all due respect, the reason my story is way better than Mr. Shakespeare’s version is that mine ends by sticking a fork in it.
By “it” I mean the cookie. I stuck a fork in the cookie. What did you think I meant?
Chocolate Chip Skillet Cookie
Who want to scoop cookie dough, anyway? Not impatient people. This dough comes together quickly in a cast-iron skillet so you don’t need to dirty a single bowl. If you don’t have the time or just don’t feel like making your own chocolate chips, just sub regular store-bought ones. Feel free to play around with the mix-ins if you want!
Makes 1 skillet cookie (Four large servings)
Serving size: 1 large slice (1/4 of recipe)
Fat: ~2 grams
- 6 Tablespoons coconut flour
- 2 Tablespoons applesauce
- 1/2 banana, sliced
- 1/4 teaspoon salt
- stevia or other sweetener, to taste (I used three packets of stevia)
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon molasses
- 6 Tablespoons almond milk, or milk of choice
For chocolate chips (or you could sub store-bought chocolate chips):
- 1/4 cup carob powder
- 1/2 cup almond milk
- sweetener to taste, optional
For chocolate chips:
- In a pot, whisk together carob powder and almond milk until no clumps remain. Heat it over low heat and simmer until thick, whisking constantly. Really, I mean it. Don’t stop whisking. It will burn. Add sweetener to taste, if desired.
- Pour mixture into a mold (I used a plastic container and it popped out beautifully), and freeze until firm. I just left it in overnight. Once frozen, break the bar into little tiny pieces and freeze until ready to use.
- Preheat oven to 350F.
- Heat a greased cast-iron skillet over medium-high heat, add banana slices, and cook stirring occasionally until softened, caramelized, and mashed.
- Stir in the coconut flour, baking powder, and salt. Add in the applesauce, vanilla extract, and molasses and stir.
- Add in almond milk, one tablespoon at a time until fully incorporated. Note: If the dough becomes to wet, stop adding almond milk.
- Fetch the chocolate chips you just made from the freezer, and stir them in.
- Evenly spread the cookie dough to the edges of the skillet to form a pie/cake shape.
- Bake in the oven at 350F for 25-30minutes, or until a toothpick comes out clean.
- Let cool and eat!
Hey, with these stats, go ahead and eat the whole thing. You’ve been dared.