Vegan Chocolate Chip Skillet Cookie
🍪 Ditch the cookie sheet! This Vegan Chocolate Chip Skillet Cookie gives you one giant, gooey dessert that's easier than making individual cookies and totally plant-based. Perfect for sharing (or not)!
Servings 8
Ingredients
- 1 vegan egg - I use Bob's Red Mill Brand
- 3/4 cup brown sugar
- 1/4 cup maple syrup
- 1/2 cup melted vegan margarine
- 1/2 cup almond milk
- 1 cup almond flour
- 1 cup all-purpose flour
- 1 tsp baking soda
- pinch of sea salt
- 3/4 cup vegan chocolate chips
Instructions
- Preheat oven to 350F and lightly grease a large cast-iron skillet.
- To a large bowl, make your vegan egg and let it sit for 5 minutes.
- To the bowl, add the brown sugar and maple syrup. Whisk till combined.
- Add the melted margarine and milk. Whisk till combined.
- Now, add the flours, baking powder, sea salt and chocolate chips. Fold till everything is combined.
- Transfer cookie dough mixture to the lightly-greased cast iron skillet and lightly flatten using the back of a greased spatula or spoon.
- Bake for 25-35 minutes or until golden brown - SEE NOTES.
- Let it cool for 5 minutes before serving with ice cream, coco whip or fresh fruit.
Notes
It is normal and ok if the center is still gooey, you want that.
