Cashew Chocolate Chip Cookie Skillet

It's always a good indicator of a recipe if it keeps popping up all over your daily feed, so when we kept seeing this cookie skillet we knew we had to head over to Rachael DeVaux's blog, Rachael's Good Eats, to get in on the fun. We made a few tweaks to the original recipe, mainly swapping the almond flour for our Buttermilk Protein & Baking Mix, and we couldn't be happier with the result. It was everything we hoped it would be and more :).

*Serves 5-6 people.


  • 1 cup Buttermilk FlapJacked Protein Pancake & Baking Mix
  • 1/3 cup cashew butter (or nut butter of your choice)
  • 1/4 cup greek yogurt (can sub for coconut oil or pumpkin puree)
  • 1 egg beaten
  • 2 TBSP maple syrup
  • 1 tsp vanilla extract
  • 1 TBSP almond milk
  • 1/4 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 cup chocolate chips/chunks of your choice

NUTRITION (per serving)

  • Serving size: 1 slice
  • Calories:   198
  • Fat:   10g
  • Carbs:   17g
  • Fiber:   3g
  • Sugar:   9g
  • Protein:   11g

FlapJacked Cookie Skillet


  • Preheat oven to 325 degrees.
  • In a large bowl, combine almond butter, greek yogurt, egg, maple syrup, vanilla, and almond milk.
  • Add in FlapJacked mix, baking soda, cinnamon, and just a touch of the salt. Stir until ingredients are well incorporated. Fold in chocolate, saving some to top it off.
  • Prepare your cast iron skillet (~8-9-inch) with a quick spray of nonstick spray. Pour batter into the skillet and top off with the remaining chocolate and a light sprinkle of salt.
  • Bake for 17-20 minutes, broiling for the last 1-1.5 minutes (keep your eye on it during the broil time to avoid burning).
  • Remove and let cool before serving. ENJOY!

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