Year One: Chocolate Chip Cast Iron Cookie
While this blog is absolutely a creative outlet for me, it wasn’t and still isn’t purely a “hobby”– it’s something that I’ve worked my ass off to build and put an incredible amount of energy + love into (on top of a full-time gig). I say that because it didn’t happen easily. There have been many tears shed trying to understand and create a website, countless late nights, and too many early morning photo shoots to count.
With that said, I do it because I absolutely love it. I’m more at home in the kitchen than anywhere else and I could talk to a brick wall about wellness for hours (or probably anything for that matter, let’s be real). My hope has always been to change the dialogue about what being “healthy” looks like; that it’s not difficult and definitely doesn’t have to taste bad. If I’ve inspired you to try a new food or even just start questioning what’s on the labels of your food, I’d consider that a success.
Wait, can you believe I actually haven’t even mentioned this gooey skillet cookie until now? (I’ve been told I like to talk, once or twice.) Okay SO cookie cake is one of those foods that I actually can’t stop eating once I start. We all have those foods, right? Cookie dough ice cream is another one for me. And so I guess I conclude that I’m into cookie dough-esque things in general. What better than a healthy “personal pan” cookie for this first birthday celebration?
I’m going to be honest. I can usually intuitively make things up, not measure, and be thrilled with the result. Baking, however, is a very different story. Measurements are normally required and it’s more of a science, something that I haven’t cared to figure out completely. I decided that I was making this “cookie cake” and it was going to be healthy AND taste amazing. In my normal stubborn and determined fashion, I did it. And it worked! This cast-iron cookie is gluten free, packed with nutrients, free from refined sugar, and tastes like a cross between an oatmeal cookie and a samoa girl scout cookie. Yes, I ate half in one sitting if you’re wondering.
You don’t necessarily need a cast iron pan for this. I used a 6 inch one because it’s so dang cute, but you could form the dough into regular cookies on a baking sheet as well. (You’d just adjust the cooking time.) Or you could really go for it and double the recipe for a full cast-iron cookie situation. Who am I to tell you how big of a cookie to make?
Thank you so much for being here and following my journey. I’m incredibly grateful for your support and cannot wait to see what the next year has in store. Cheers to the next chapter!
INGREDIENTS:
(makes one 6 inch cast-iron cookie)
1/2 cup almond meal
1/2 cup rolled oats
1/4 cup coconut shreds, unsweetened
1 egg
2.5 TBSP coconut sugar (or regular brown sugar)
2 TBSP coconut oil
1 TBSP almond butter (or another nut butter)
1/2 TSP vanilla
1/4 tsp baking powder
1/4 TSP salt
1/4 cup mini chocolate chips
splash of almond milk/other milk/water
optional: 1 TBSP flax meal
TO MAKE:
Pre-heat oven to 350.
Combine all ingredients into a bowl and mix until combined. If using a cast-iron pan, pour batter in and spread to fit. Cook for 20-22 minutes (should be slightly brown on edges. Watch toward the end.)
Pull out and let cool for a couple of minutes. Eat right away! Otherwise, it will last 3-5 days.
If you’re making individual cookies instead, I would suggest doubling the recipe as this will probably only produce 6-7 cookies.
Use a baking sheet with parchment paper (or an oil spray). I did not test this way out, but I would say to bake for 12-15 minutes. Just watch them and take out when they’re starting to brown on the edges.
