Happy Friday 🙂 Who is ready for the weekend? Who is ready for some relaxation this weekend? Our weekend probably is going to be a mix of relaxation and work. Oh wait… that’s usually our plan every weekend. haha
Okay enough about the weekend. Let’s talk baked skillet cake shall we.
Baked skillet chocolate chip cookie cake recipe in our cast iron. Oh yes we did.
This cookie cake is grain, gluten, egg, dairy, soy, corn, and nut free.
Actually this was our first time using our cast iron skillet to bake something in besides our plantain bread. We love how the cast iron cooks everything so evenly.
This recipe was one that kind of came to mind as soon as we ate one of our soft batch chocolate chip cookies. As soon as we took a bite and saw how great they were… a light bulb went off. We were like – this would be make an amazing cookie cake!
What is it about cookie cake that is just sooo good?
Growing up not only did we love soft batch cookies, but we looooved cookie cake. At our birthday parties it would be a highly requested cake to have. Sugary, buttery and just delicious. But like our soft batch cookies our ingredients for our chocolate chip cookie cake have been upgraded.
Now we did not put any icing on our cake. But we think it would be a nice bonus. Who doesn’t love icing.
This was actually our first time baking a cookie cake in a skillet. It was super easy so definitely going to be making more in the future!
We like this cookie cake best served warm. Topped with coconut oil or ghee. Or icing. Or ice cream! We do notice that this cake can be a little on the dry side the second day, so again best served warmed and not overly baked.
Here is our upgraded version of our baked skillet chocolate chip cookie cake.
The recipe is super easy to make too. We used coconut oil in our cookie cake, but you can use ghee or butter. We also used some maple syrup to provide some sweetness and help with texture of cake. You may use any liquid sweetener of choice. If you want to use stevia instead of the maple syrup we suggest upping the banana to about 3 1/2oz.Print
baked skillet chocolate chip cookie cake recipe
Simple grain-free, gluten-free and egg-free baked cookie cake.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 8-10 inch cake 1x
- 2 large plantain (green/yellow), about 14oz after being peeled
- 1 large banana – about 3 oz after being peeled
- 3 tablespoons coconut flour
- 2 tablespoons arrowroot starch
- 1/4 teaspoon baking soda
- 2 tablespoons maple syrup (or honey)
- 1/4 cup coconut oil, liquid (or ghee or butter)
- 1/4 cup chocolate chips
- 2 teaspoons vanilla extract
- Preheat oven to 350 degrees.
- Peel plantain and banana.
- Place plantain and banana in blender. Blend until smooth.
- Pour puree into a large bowl and add in your remaining ingredients.
- Stir until combined.
- Pour into cast iron skillet that is lightly greased with coconut oil or ghee.
- Bake for about 20 minutes.
- Cut and serve immediately.
You can bake in a regular baking dish about 10 inches.
Also for the arrowroot you can use one egg, or tapioca or potato starch.
Blend. Stir. Pour. Bake. BAM — it’s done! Cut and enjoy.
We’ve been known to enjoy this cookie cake with coffee too. Yes cookie cake in the morning!
Twins questions: Are you a chocolate chip cookie cake fan? Ever make a skillet cake before?
till next time,