This healthy chocolate chip cookie cake is baked in a skillet and is SO easy. It’s whole wheat, butter free and great for kids!
Do I have a funny story for you.
I mean, I have a lot of funny stories, but today’s does NOT involve the hub-o-rama.
What the what?
Do you remember the Circus Animal Ice Cream Cake, and the EPIC fail story that went along with it?
Well, this is kind-of-sort-of akin to that. P.s I don’t know if akin isn’t the right word, but it came to my mind and I haven’t used that word EVER on FFF, so I threw it in that way.
You know, to be fancy. Jazz hands!
Whatever that means.
Ok, you don’t want no jazzy hands, you want the story.
Once upon a time I developed this AWESOME skillet Healthy Chocolate Chip Cookie Cake that was completely devoid (another is-that-the-right-word-but-I’m-so-FANCAYYY-so-I-don’t-careee} of butter and oil and was compl-EAT-ly 100% whole wheat BUT had that whole super, thick, softy-McSofterson-fresh-from-the–bakery vibe goin’ on.
Except, I didn’t actually know if it was going to work and I didn’t want to risk having ALL the failed cookie attempts sitting around my house.
Read: I’m lazy and I didn’t want to have to go to the gym extra that week, due to a terrible lack of self-control around any and all things the even remotely resemble cookie dough.
SO, I tested the recipe until it was perfect…but a smaller scale version in a mini cast iron skillet.
And THEN, I decided to not test the full size before planning to shoot it, because I can totally adjust the baking time in my head. I am GENIUS like that.
AND THEN, this genius was not-so-genius and baked aforementioned healthy chocolate chip cookie for the SAME AMOUNT OF TIME that she baked the mini skillet cookies for, because it looked done on the outside.
Then, I took the pictures of the un-cut skillet cookies. And THEN (yes, a lot of and thens…transitions are not my skill set) I went to cut a perfect slice and…
WHOMP WHOMP WHOMP. It was under baked. And not in the yummy-I-really-would-rather-eat-cookie-dough-anyway kind of under baked.
You know what I did? I re-baked it. AND, it came together well enough for me to get you a picture of the cut slice. How-ev-er, that is also why it’s not the most beautiful slice that your eyes ever did see. But, who cares, it tastes like it’s the best darn skillet healthy chocolate chip cookie that your tummy ever did see.
If tummies had eyes that is.
Don’t worry though, I made the cookie again a few days later so that I could get the baking time down. A little sidenote: Your cookie will be quite a bit darker brown than the photos due to it actually being, you know, cooked.
I then proceeded to throw away the healthy chocolate chip cookie because I kept picking at it. Thick, soft cookies full of melty-caramelizedy-candy-corn are seriously the way to my heart.
AND THEN (because why stop now?) I had to throw old coffee grounds ONTOP of the cookie in the garbage.
That good, you guys. That good. And, no shame either.
And now you think I’m a gross human and you’re never visiting FFF again.
More Skillet full of Healthy Chocolate Chip Cookie fo’ me.
P.s if you’re looking for an allergy-friendly version, try this Skillet Cookie made with muffin mix from Vegetarian Mamma!
- 1 1/2 CupsWhite Whole Wheat Flour 200g, OR gluten free flour blend
- 1 1/2 tsp Cornstarch
- 1/4 tsp Salt
- 3/4 tsp Baking powder
- 2 tsp Pumpkin pie spice
- 1/2 Cup + 1 Tbsp Mashed Avocado * about 1 large avocado or 135g
- 3/4 Cup Brown Sugar packed
- 3 Egg yolks
- 1 1/2 tsp Vanilla extract
- 1 1/2 Tbsp Honey
- 1/4 Cup + 2 Tbsp Mini Chocolate chips
- Cup Heaping 1/2 Candy corn + additional for topping optional
- Preheat oven to 350 degrees and lightly spray an8 inch Cast Iron skilletwith cooking spray.
- In amedium bowl, stir together the whole wheat flour, corn starch, salt, baking powder and pumpkin pie spice. Set aside.
- In a large bowl, beat together the mashed avocado and brown sugar, using an electric hand mixer. Then, add in the egg yolks, vanilla, and honey. * Beat until well combined.
- Stir the dry ingredients into the avocado mixture until well combined. Then, stir in the chocolate chips and candy corn until evenly dispersed. Your dough will be very wet and sticky.
- Pour the mixture into the prepared skillet and smooth out with a spatula.
- Bake for 45-50** minutes, until the cookie is a deep brown. If topping with additional candy corn, lightly press into the top of the cookie in the last 3-4 mins of baking time to lightly melt it onto the cookie.
- Let stand for 10 minutes because it is HOT and DEVOUR.
Tips & Notes:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTRAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS! 🙂
Want more cookies?
Skillet Cookies from Around The Web:
Blueberry Chocolate Skillet Cookie (with streusel!) – Fabtastic Eats
Peanut Butter Oatmeal Chocolate Chip Skillet Cookie – Creme De La Crumb
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