Healthy Cookie Brownie Skillet

Healthy Cookie Brownie Skillet
By Hannah Anderson


  • 1 tbsp coconut oil to grease skillet

  • 3 tbsp apple sauce
  • 3 tbsp coconut sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/3 self raising flour
  • Pinch salt
  • Handful dark chocolate chips

  • 4 tbsp Chocolate Multitasker
  • 1 tbsp coconut flour
  • 1/4 tsp baking soda
  • Pinch salt
  • 2 tbsp dark choc chips for topping
  • 4 tbsp coconut oil
  • 2 tbsp coconut sugar
  • 2 large eggs


Begin by pre-heating the oven to gas mark 4.
Grease your skillet with coconut oil and set to one side.

You’ll need to start with the brownie mixture for the base. In a bowl whizz all your ingredients together (apart from the chocolate chips) until everything is combined. Once mixed, pop the mixture into the bottom of the skillet and layer evenly.

To make your cookie pop all the ingredients (apart from the chocolate chips) into a bowl and whizz together. Once mixed, stir in the chocolate chips.

The mixture for the cookie dough will be quite cake like therefore you will need to pour the mixture on top of the brownie layer. Finish by placing the leftover chocolate chips for the brownie layer on top of the brownie on the outsides.

Pop the skillet in the middle of the oven and bake for 10-12 minutes. You will need to watch your skillet very carefully in order to get the texture/moisture you want. I baked mine for exactly 10 minutes and ended up with a firm top but a moist inside – just how I like it! I suggest cooking a few minutes longer if you prefer a more firm brownie and cookie.

Serve up warm with a scoop of ice cream on top. Enjoy!