Chocolate Chip Cookie Skillet


  • 3 ripe bananas, mashed 
  • 1 tsp pure vanilla extract 
  • 1/3 cup maple syrup 
  • 2 tbsp ghee or coconut oil 
  • 1 egg (or flax egg)
  • 3 cups almond flour
  • 1 cup chocolate chips (we love Hu gems!)
  • 1 tbsp baking soda 
  • 1 tsp cinnamon 
  • Pinch of sea salt 
  • 1-2 Tbsp. of The Coconut Cult Chocolate Mouse Probiotic Yogurt for topping 


1.) Preheat oven to 350 degrees. 

2.) In a large bowl, combine the mashed bananas, vanilla extract, maple syrup, egg and ghee. Mix well.

3.) Slowly begin to add in the almond flower into the mixing bowl, mix continuously.

4.) Next, add in the baking soda, cinnamon, sea salt and chocolate chips. Mix well until fully combined. 

5.) Coat your oven safe skillet with coconut oil and add your batter to the skillet, evenly. 

6.) Top your cookie skillet with a few extra chocolate chips. Bake for 25-30 minutes or until full cooked. 

7.) Immediately sprinkle flakey sea salt on top of your cookie skillet after removing from the oven. 

8.) Let cool for 10-15 minutes. Serve each slice with 2 tablespoons of chocolate mouse yogurt! 

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