Cosmic Brownie Cookie Skillet
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This Cosmic Brownie Cookie Skillet is gluten free, dairy free, and refined sugar free!
It’s incredibly rich and fudgey, topped with a velvety smooth chocolate ganache, and artificial dye-free chocolate gems to top!
It’s all the goodness of your childhood favorite cosmic brownies, without the junk!
You can find the dye-free chocolate gems I used HERE
The way the moist fudgey cookie comes together with the creamy chocolate ganache, and a little chocolate ice cream to top – this is simply a chocolate lovers dream come true!
Why You’ll Love This Cosmic Brownie Cookie Skillet
- It’s gluten free, dairy free, and refined sugar free
- It’s easy to make
- It takes incredible warm straight out of the oven, but equally as decadent when cold and rich too!
- You get the nostalgic fix of cosmic brownies without the sugar crash
Ingredients
- 1/3 cup dark chocolate chips (I like Pascha brand 85% dark chocolate, or their 70% stevia sweetened dark chocolate)
- 1/4 cup coconut oil
- 2 room temperature eggs (room temp ingredients keep ingredients from lumping)
- 1/2 cup unsweetened applesauce, room temp
- 1/3 cup coconut sugar
- 1/3 cup runny almond butter
- 2 tsp vanilla extract
- 1/2 cup cocoa powder
- 2 tbsp tapioca starch
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- Ganache
- 1/4 cup dark chocolate chips
- 2 tbsp coconut cream (just the thick part from a can)
- 2 tbsp dye-free chocolate gems (I like Pure food by estee brand)
How to Make Cosmic Brownie Cookie Skillet
- Melt your chocolate and coconut oil together in 30 second intervals until smooth, stirring in between each interval
- Whisk remaining wet ingredients in the same bowl – eggs, coconut sugar, vanilla extract
- In a separate bowl whisk dry ingredients – cocoa, tapioca, sea salt
- Pour into greased 8 or 9″ cast iron skillet
- Bake at 350 for 20-23 minutes
- Allow to cool at least 10 minutes
- Make ganache for melting dark chocolate over sauce pan (or microwave) over low heat, stirring regularly. Once it’s mostly melted stir in coconut cream (or peanut butter if using instead)
- Pour overtop of cookie skillet
- Optionally, top with dye-free chocolate gems and chocolate ice cream (I used my homemade peanut butter cup chocolate ice cream in the ninja creami)
Even without the ice cream this cookie skillet is incredibly decadent.
You’ll truly feel like you’re splurging with each bite!
Variations for Dietary Preferences
- Coconut oil – you could sub ghee or butter (will have a rich buttery taste)
- coconut sugar – can sub for brown sugar or brown sugar substitute
- almond butter – can sub another nut butter of choice. Note if you use peanut butter it has a strong flavor profile and you will taste it
- tapioca starch – helps to bind the ingredients together, You can sub for corn starch or cornstarch
- Cocoa powder – I haven’t tried myself, but you could probably sub half the cocoa powder for chocolate protein powder to up the protein
If you make this Cosmic Brownie Cookie Skillet I’d love to your thoughts! Or tag me on social media so I can see your creations!
Cosmic Brownie Cookie Skillet
Gluten free, dairy free, refined sugar free, and yes, those chocolate gems are artificial dye-free! The cookie itself is incredibly moist, rich, and fudgey, perfectly complimented with a velvety smooth chocolate ganache coating!
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Servings: 8
Ingredients
- 1/3 cup dark chocolate chips
- 1/4 cup coconut oil
- 2 room temperature eggs
- 1/2 cup room temp unsweetened applesauce
- 1/3 cup coconut sugar
- 1/3 cup runny almond butter
- 2 tsp vanilla extract
- 1/2 cup cocoa powder
- 2 tbsp tapioca starch
- 1/2 tsp baking soda
- 1/4 tsp sea salt
Ganache
- 1/4 cup dark chocolate chips
- 2 tbsp coconut cream OR runny peanut butter
- 2 tbsp dye-free chocolate gems
Instructions
- Melt your chocolate and coconut oil together in 30 second intervals until smooth, stirring in between each interval
- Whisk remaining wet ingredients in the same bowl – eggs, coconut sugar, vanilla extract
- In a separate bowl whisk dry ingredients – cocoa, tapioca, sea salt
- Pour into greased 8 or 9″ cast iron skillet
- Bake at 350 for 20-23 minutes
- Allow to cool at least 10 minutes
- Make ganache for melting dark chocolate over sauce pan (or microwave) over low heat, stirring regularly. Once it’s mostly melted stir in coconut cream (or peanut butter if using instead)
- Pour overtop of cookie skillet
- Optionally, top with dye-free chocolate gems and chocolate ice cream (I used my homemade peanut butter cup chocolate ice cream in the ninja creami)
Notes
I used THESE artificial dye-free chocolate gems