Get ready for the ultimate indulgence with this Cookie Brownie Skillet! It’s the perfect blend of rich, fudgy brownie and soft, gooey cookie all in one skillet. And guess what? It’s secretly healthy too! Plus, you can whip it up in just 30 minutes from start to finish. Top it off with your favorite ice cream and treat yourself to a warm, decadent dessert!
Why You’ll Love This Recipe:
- It’s incredibly easy to make and comes together in just about 30 minutes.
- Made with healthy fats, it’s vegan, gluten-free, grain-free, plant-based, and dairy-free!
- The cookie layer is fluffy, soft, warm, and gooey, while the brownie layer is rich and fudgy.
- Sweetened with monk fruit sweetener, there’s no added sugar!
- This Cookie Brownie Skillet is a healthier alternative to traditional cookie cakes.
- Top it with your favorite ice cream for your very own homemade pizookie!
Tips And Tricks:
- Use a small cookie scoop to achieve a marbled look. If you don’t have one, you can use your hands.
- Generously grease the pan with your favorite non-stick spray to prevent sticking.
- Feel free to use chocolate chunks or chocolate chips for added indulgence.
Frequently Asked Questions:
- Can I use a different flour instead of almond flour?
While I haven’t tested it with other flours yet, oat flour could be a good substitute. I haven’t tried it with all-purpose flour or a gluten-free 1:1 blend. - Does almond flour leave a grainy aftertaste?
Not at all! You’ll be surprised at how fluffy the texture is. - Can I use regular eggs instead of flax eggs?
Yes, you can. - What are flax eggs?
Flax eggs are a vegan egg replacement. To make one flax egg, mix 1 tablespoon of ground flax with 1.5 tablespoons of water and let it sit for 5-10 minutes to thicken.
Cookie Brownie Skillet
Ingredients
- 2 flax eggs
- 1/4 cup almond milk or any nut milk
- 1/2 cup almond butter or any nut or seed butter
- 1/2 tsp vanilla extract
- 1/3 cup monk fruit sweetener or coconut sugar, cane sugar, or brown sugar
- 1/2 tsp baking soda
- 3/4 cup almond flour
- 1/2 tsp salt
- 1/4 cup cacao powder
- 1/2 cup vegan chocolate chips plus more for topping
Instructions
- Start by making the flax eggs: Mix 2 tablespoons of ground flax with 3 tablespoons of water and let it sit for 5-10 minutes to thicken. Preheat the oven to 350°F.
- In a large mixing bowl, whisk together the flax eggs, almond butter, almond milk, vanilla extract, and monk fruit sweetener until well combined.
- Add the almond flour, baking soda, and salt, and mix until a dough forms.
- Fold in the chocolate chips.
- Split the dough into two equal parts and place in separate bowls. Add cacao powder to one half and mix well.
- Using a cookie scoop, alternate adding regular cookie dough and brownie dough to a greased 8×8 pan, leaving space between each piece.
- Gently press the dough into the pan with a spatula.
- Bake at 350°F for 25 minutes. Let cool for 5 minutes before serving. Enjoy as is or with a scoop of ice cream on top!
Notes
- Use a small cookie scoop for a marbled look, or simply use your hands.
- Grease the pan generously to prevent sticking.
- Feel free to use chocolate chunks or chips for added indulgence.