How To's
Vegan Chocolate Chip Skillet Cookie
Prep
10 minutes
Cook
25 minutes
Yield
8
🍪 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)!
My mouth is watering just preparing myself to tell you all about this delicious vegan chocolate chip skillet cookie that’ll knock your socks off. This deep dish treat will surely satisfy your sweet tooth and impress everyone at your table. Why make a batch of cookies when you can just have one giant cookie to share (or keep all to yourself)?
❤️ Why You’ll Love This Vegan Chocolate Chip Skillet Cookie
- Easy: It’s easy to make with ingredients you likely already have in your pantry.
- Impressive: This Vegan Chocolate Chip Skillet Cookie looks so darn impressive and can be an awesome substitute for a birthday cake or special occasion dessert.
- Plant-Based: It is dairy-free and made with plant-based ingredients that everyone can enjoy.
🍲 Ingredients
Flax egg – For those new to a plant-based diet, you may not know how to create a vegan egg substitute. My go-to is a flax egg. This is super easy to create and gives your recipe that egg consistency it needs. All you need is a flaxseed meal and water. The equivalent of one real egg is about 1 tbsp. of flax meal, combined with 2 1/2 tsp. of water. Stir these ingredients together, and by letting them sit for about 5 minutes, you’ll reach the perfect consistency.
What I also love to use is Bob’s Red Mill Egg Replacer, which you can just add water to create that egg-like consistency you want.
Chocolate chips – The star ingredient that creates those pockets of melty goodness throughout your skillet cookie. Look for high-quality vegan chocolate chips that use cocoa butter rather than dairy milk fat for the richest flavor and best melting properties.
👩🍳 How to Make A Vegan Chocolate Chip Skillet Cookie
- 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.
🗒 Tips and Tricks
- Temperature: Make sure your cast-iron skillet isn’t too hot when you add the cookie dough to prevent burning the bottom.
- Texture: For a gooier center, reduce baking time by 5 minutes – the cookie will continue to set as it cools.
- Removal: If you’re planning to serve outside the skillet, line the bottom with parchment paper for easier removal.
🗒 Substitutions
- Flour: Use a 1:1 gluten-free flour blend if you need to make this gluten-free.
- Sweeteners: Replace brown sugar with coconut sugar, or use all maple syrup instead of the combination for a different flavor profile.
- Egg Replacer: If you don’t have flaxseed meal, you can use Bob’s Red Mill Egg Replacer (my favorite alternative!).
- Mix-ins: Replace half the chocolate chips with chopped nuts, dried fruit, or vegan white chocolate chips for variety.
🗒 Best served with
- How To Make Greek Yogurt
- Easy Fresh Fruit Salad
- Barista Oat Milk Blend
- Cashew Cardamom Vanilla Latte
👝 How to Store Leftovers
Store any leftover skillet cookie covered with foil at room temperature for up to 3 days, or refrigerate for up to a week.
🤔 Common Questions
Combine 1 tablespoon of Bob’s Red Mill Flaxseed Meal with 2 ½ teaspoons of water. Stir these ingredients together and let sit for about 5 minutes until it reaches an egg-like consistency.
Yes, you can use a 9-inch round cake pan or pie dish instead. The texture might be slightly different, and you may need to adjust baking time by 3-5 minutes.
The edges should be brown and set, but the center can still be slightly soft. A toothpick inserted about 2 inches from the edge should come out with a few moist crumbs.
Yes, just ensure your chocolate chips are nut-free and avoid adding nuts as mix-ins. The base recipe doesn’t contain nuts.
Absolutely! A slightly gooey center is part of the charm of a skillet cookie. It will continue to set as it cools.
Let the cookie cool down before serving directly in the skillet for an impressive display. You can also slide the cookie out of the skillet when cooled and cut like a pizza. Top with vegan ice cream, coconut whipped cream, chocolate drizzle, or fresh fruit.
Vegan Chocolate Chip Skillet Cookie
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.
The ingredient list says baking soda but the instructions say baking powder. I used both just in case. Not sure if that’s a no no lol but it turned out really well regardless!
Let me have a look at this one Lauryn! Thanks for flagging. So glad you enjoyed this!