Banana Chocolate Chip Cookie Skillet

Banana Chocolate Chip Cookie Skillet

Grain-free Chocolate Chip Cookie Skillet

An extra decadent way to enjoy ChiChi. If you haven't tried a cookie skillet yet, this is a must!


  • 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, set aside for 10-15 minutes)

  • 1 1/2 medium ripe bananas, mashed

  • 1 tablespoon nut butter (your choice)

  • 2 teaspoons melted coconut oil

  • 1 teaspoon pure vanilla extract

  • 1/2 cup Banana Bread ChiChi

  • 2 teaspoons coconut sugar

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon fine grain sea salt

  • 1/4 cup dairy-free and soy-free dark chocolate chips or chopped dark chocolate


  1. Preheat and Prep: Preheat your oven to 350°F (175°C) and lightly grease a cast iron skillet with a bit of coconut oil or non-stick cooking spray.

  2. Mix Wet Ingredients: In a large mixing bowl, mash the ripe bananas until smooth. Add the prepared flax egg, nut butter, melted coconut oil, and vanilla extract. Stir until well combined.

  3. Combine Dry Ingredients: In a separate bowl, whisk together the ChiChi, coconut sugar, cinnamon, baking soda, and sea salt. Fold into the wet ingredients until combined and then add your chocolate chips.

  4. Pour and Bake: Pour your dough into the greased skillet and bake at 350F for 20-30 minutes. Let it cool for ~15 minutes before digging in!

Follow along here!