Loaded Skillet Cookie

Based on Rachael DeVaux's skillet cookie from rachaelsgoodeats.com, this cookie features salted cashew butter frosting, toasted coconuts, and ice cream.


  • For the cookie:
  • 1 egg
  • 3 tablespoons maple syrup
  • 1/4 cup coconut oil, melted
  • 1/3 cup creamy cashew butter
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsweetened almond milk
  • 1 cup almond flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • 1/2 cup dark chocolate chips, plus more for topping
  • For the salted cashew butter frosting:
  • 1/2 cup creamy cashew butter
  • 2 tablespoons plus 2 teaspoons coconut oil, melted
  • 1/4 cup plus 2 tablespoons maple syrup
  • 1/2 teaspoon sea salt
  • Toppings:
  • Toasted coconut
  • Vanilla bean ice cream


  1. Preheat oven to 325 degrees.
  2. In a medium bowl, whisk together egg, maple syrup, melted coconut oil, cashew butter, vanilla and almond milk.
  3. Stir in almond flour, baking soda, cinnamon and sea salt. Fold in dark chocolate chips, leaving some to sprinkle on top.
  4. Spray a cast-iron pan with coconut oil (or other nonstick cooking spray). Pour batter into pan and spread evenly with spatula. Top with more dark chocolate chips and sea salt.
  5. Place in oven and bake for approximately 19 minutes. Turn the oven on broil and cook for 1 additional minute until the cookie is golden brown.
  6. In a small bowl, whisk together all frosting ingredients until combined.
  7. Drizzle cookie with salted cashew butter frosting, toasted coconut and ice cream!