Skillet Healthy Chocolate Chip Cookie Cake with Candy Corn {Whole Wheat, Butter Free + Super Simple}
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!
Servings 6
Ingredients
- 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
Instructions
- 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.
Notes
* If your avocado isn’t super soft, and you can’t get all the chunks out of it after beating it with the hand mixer, transfer the mixture to a small food processor and blend for a 1 minute. Then, transfer back to the big bowl.
** I like my cookies a little bit gooey and underdone, so 45 mins was perfect for me. If you want it a little more set, bake it for 50 mins.