Who wants a BITE? This cookie skillet is the perfect sweet treat to enjoy any day of the week! It is gluten-free, grain-free, dairy-free, and refined sugar-free. We think we definitely need to have a few extra bites

1 egg (or sub flax egg)
3 tbsp maple syrup (or sub honey)
1/4 cup melted coconut oil
1/3 cup Peanut Pro NuttZo
1 tsp vanilla extract
1 tbsp unsweetened almond milk
1 cup almond flour (Bob’s Red Mill finely ground almond flour works BEST!)
1/4 cup collagen peptides (completely optional. I use Vital Proteins. They dissolve right away in the batter)
1/4 tsp baking soda
1/2 tsp cinnamon
1/2–3/4 dark chocolate bar (I love Eating Evolved signature dark) or sub 1/2 cup chocolate chips
1/4 tsp sea salt
8–9 inch cast iron skillet a baking dish, cake tin, or loaf tin

2 egg (or sub flax egg)
6 tbsp maple syrup (or sub honey)
1/2 cup melted coconut oil
2/3 cup Peanut Pro NuttZo
2 tsp vanilla extract
2 tbsp unsweetened almond milk
2 cup almond flour (Bob’s Red Mill finely ground almond flour works BEST!)
1/2 cup collagen peptides (completely optional. I use Vital Proteins. They dissolve right away in the batter)
1/2 tsp baking soda
1 tsp cinnamon
1–1 1/2 dark chocolate bar (I love Eating Evolved signature dark) or sub 1/2 cup chocolate chips
1/2 tsp sea salt
16–18 inch cast iron skillet a baking dish, cake tin, or loaf tin

3 egg (or sub flax egg)
9 tbsp maple syrup (or sub honey)
3/4 cup melted coconut oil
1 cup Peanut Pro NuttZo
3 tsp vanilla extract
3 tbsp unsweetened almond milk
3 cup almond flour (Bob’s Red Mill finely ground almond flour works BEST!)
3/4 cup collagen peptides (completely optional. I use Vital Proteins. They dissolve right away in the batter)
3/4 tsp baking soda
1 1/2 tsp cinnamon
1 1/2–2 1/4 dark chocolate bar (I love Eating Evolved signature dark) or sub 1/2 cup chocolate chips
3/4 tsp sea salt
24–27 inch cast iron skillet a baking dish, cake tin, or loaf tin

Preheat oven to 325 degrees F.
Whisk egg* in a large bowl then pour in maple syrup, melted coconut oil, Peanut Pro NuttZo, vanilla, and almond milk to whisk again.
*If using flax egg, mix 1 tbsp ground flaxseeds with 3 tbsp water and let sit for 5 minutes before adding to recipe in place of the egg.
Stir in almond flour, baking soda, cinnamon and some of the sea salt. Fold in chocolate chunks, leaving several chocolate chunks aside.
Very lightly spray an 8 or 9-inch cast iron skillet (13-inch if doubling the recipe) with coconut oil then pour batter into the base and spread out evenly using a silicone spatula. Place the last several pieces of chocolate over the top, sprinkle sea salt, then place in the oven for 19 minutes on the center rack. Turn the oven on broil and cook 1- 1 1/2 additional minutes **keep a close eye on it because it can burn quickly!