The Best Damn Chocolate Chip Cookie Skillet!

Are you drooling yet? You should be as this is the best, damn chocolate chip cookie skillet that you will ever eat!

No, we are not exaggerating. We’ve had so many people tell us that this cookie is LIFE-CHANGING!

A life-changing chocolate chip cookie skillet? YES!!

(Just don’t tell anyone it’s Paleo – you know, grain-free, gluten-free, and dairy-free. They just might not believe you).

Think back; what’s the best chocolate chip cookie you’ve ever eaten? Growing up, for us it was Nestle’s Toll House cookies. We loved them straight out of the oven, hot and soft, made with extra chocolate chips. That’s just how we roll.

Then one day, we went to a birthday party where the cake was a GIANT Toll House cookie and we nearly lost our minds! It was the coolest cake we had ever seen! A giant cookie cake! Who’s the genius behind that invention? If you love moist and chewy (not crispy) cookies, then this cookie cake is for you.

And we’ve carried that moment and feeling around with us for decades. Good memories have a tendency to do that.

Fast forward to present day. Our goal as Registered Dietitian Nutritionists is to create food that you love and that loves you back. And that includes dessert. We love the challenge of creating and recreating recipes that evoke wonderful childhood memories, taste delicious, and have serious nutritional benefits.

Enter the Toll House cookie cake challenge:

*Bye-bye all-purpose flour, hello almond flour (you can sub cashew flour or even cassava flour). We prefer Bob’s Red Mill almond flour (not almond meal) or Trader Joe’s almond flour.

*Raw, creamy almond butter (we love the one from Trader Joe’s) but you can sub cashew butter or tahini.

*Eggs must be pasture-raised – remember, you eat what the animal ate (pasture-raised eggs come from pasture-raised chickens, who are roaming the great outdoors eating their natural diet – grass, weeds, and bugs). Our favorite are from Vital Farms.

*Sneak in extra protein with our favorite collagen peptides from Vital Proteins.

*Reduce the sugar and switch to a combo of pure maple syrup (see note in recipe) and coconut sugar, which has less of an impact on your blood sugar level.

*Boost the flavor intensity with real vanilla extract, cinnamon, and a pinch of pink Himalayan sea salt (salt helps to intensify the sweet flavor).

*And of course, the chocolate. We couldn’t call this a chocolate chip cookie skillet without our dark chocolate. We highly recommend Hu dark chocolate gems, any dark chocolate bar from Eating Evolved (until their chocolate chips come back into stock), or dark chocolate chips from Enjoy Life. Of course, if dark chocolate is not your thing (if that’s the case, we might not be able to be friends), you can sub semi-sweet or your favorite chocolate.

As you can see, there are of plenty of substitutions that can be made in case you have a food allergy or sensitivity. This recipe is pretty forgiving. If you make this cookie with any nut or seed butter or flour substitutes, make sure to let us know in the comments below.

Smile – your day just got a whole lot sweeter!