This vegan cookie skillet is going to be your new favorite dessert! It’s easy to make, gluten free (thanks to almond flour) and paleo friendly. Top it off with your favorite ice cream for a serious treat.
Love cookies skillets? Check out this Oatmeal Apple Cookie Skillet, Chocolate Chip Pumpkin Cookie, or this Chocolate Chunk Skillet Cookie for two!
Have you made a cookie in a cast iron skillet before? If not, you’re missing out!
You know those little dessert skillets you often see on restaurant menus? Well it’s like that but BETTER because:
- Homemade treats are where it’s at and
- This one is giant in comparison so you can enjoy night after night.
Use a Cast Iron Skillet
I have a very basic Lodge Cast Iron Skillet and we use it for all sorts of things.
We’re using an 8″ cast iron skillet for this recipe but you can also use a 10″ pan if that’s all you have. Just note if using a 10″, the cookie won’t be as thick and you will likely bake for less time.
Using a cast iron skillet will also help ensure you get the most accurate results from this recipe, since cast iron heats differently than metal or glass.
Note: If you don’t have a cast iron skillet but still want to make this recipe, you may just need to adjust baking time.
Vegan Cookie Ingredients
- flaxseed meal + 1/4 cup water – this will make your “egg.” Check out this post for more details on flax eggs!.
- natural nut or seed butter – I love cashew butter here best but almond butter works too. Or a nut butter blend. Tahini works as well if you really like the flavor of tahini in sweet treats. If using sunbutter, it will turn the batter green due to the reaction with baking soda, but it’s still totally edible!
- avocado oil – You can use pretty much any mild flavored oil here. Olive oil also works. If using coconut oil, just make sure it’s melted and cooled, and the rest of your ingredients are room temperature.
- coconut sugar – the dry sweetener here which makes this recipe refined sugar-free and paleo friendly. You can also use dark brown sugar, or sub another granulated sugar.
- vanilla extract – duh! Can’t make cookies without it.
- almond flour & coconut flour – Using both almond flour and coconut flour will help get the perfect texture for this giant cookie skillet. Keep scrolling for more notes on flour.
- baking soda & salt – the leavening agent plus salt balances flavor.
- quality dark chocolate chips and/or chopped chocolate – Using quality chocolate chips truly makes a difference! I like a mix of chips and chunks. Use something like Lily’s Chocolate for a stevia-sweetened, vegan friendly baking chocolate.
Ready in 30 minutes
This skillet chocolate chip cookie is super quick to make and only takes about 20 minutes in the oven.
Oh, and everything can be made in one bowl!
Make Flax Egg
In a small bowl combine flaxseed with water; set aside for 5 minutes until mixture has thickened into a gel-like consistency.
Preheat Oven
Preheat your oven to 350ºF and line a 8″ cast iron skillet (10″ works too) with parchment paper; set aside.
Make Cookie Dough
In a medium bowl combine nut/seed butter with oil and sugar; whisking vigorously or use electric mixer. Add in flaxseed “egg” and vanilla extract whisking again until evenly combined.
Add almond flour, coconut flour, sprinkle on baking soda and salt; use a large spoon or mixer to combine then fold in chocolate chips and chunks.
Transfer to Skillet
Transfer cookie dough into skillet, pressing evenly and top with chopped chocolate chunks and more chips if desired, pressing slightly into dough.
Bake!
Bake for 18-22 minutes, until top is lightly golden. Allow cookie skillet to cool for 10 minutes before diving in. The cookie will have a gooey-like consistency fresh out of the oven, but will set upon standing and once fully cooled, you will be able to cut into bars if you’d like.
FAQ’s
Can I use another flour?
I did not test this with other flours but another nut meal/flour (i.e. cashew) should be fine. If not paleo or vegan, try this chocolate chip skillet cookie.
Can I sub the sugar for maple syrup?
Feel free to use a dry granulated sugar of choice if not following a strict paleo diet. But I don’t recommend a liquid sweetener because it will throw off other ratios.
Can I use another oil?
You can use olive oil or melted/cooled coconut oil as well, just make sure the rest of your ingredients are room temperature.
Can I use a different pan?
I haven’t tested this exact recipe in another pan yet, but I am guessing you could make cookie bars by using a quarter sheet pan. Bake at 350ºF and check after 15 minutes.
What if I’m not vegan? Can I use an egg?
If not vegan you can use 1 egg + 1 egg yolk in place of the flaxseed meal.
And Don’t Forget the Ice Cream!
Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx Ashley
How to Make…
Vegan Chocolate Chip Cookie Skillet
This Chocolate Chip Cookie Skillet is going to be your new favorite dessert! It’s easy to make, gluten free (thanks to almond flour) and happens to be vegan and paleo friendly. It’s the perfect weeknight treat and extra delicious served with your favorite ice cream.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Diet: Vegan
- Yield: 8” skillet 1x
- Scale:
Ingredients
- 2 TBSP flaxseed meal + 1/3 cup water
- 1/2 cup natural nut or seed butter
- 1/3 cup + 1 Tbsp avocado oil
- 3/4 cup coconut sugar
- 1 Tbsp vanilla extract
- 2 1/2 cups cup almond flour
- 2 Tbsp coconut flour (see notes)
- 3/4 tsp salt
- 1 tsp baking soda
- 1/2 cup quality dark chocolate chips
- 3 oz chopped dark chocolate
Instructions
- In a small bowl combine flaxseed with water; set aside for 5 minutes until mixture has thickened into a gel-like consistency.
- Preheat oven to 350ºF and line a 8 or 9″ cast iron skillet with parchment paper; set aside.
- In a medium bowl combine nut/seed butter with oil and sugar; whisking vigorously or use electric mixer. Add in flaxseed “egg” and vanilla extract whisking again until evenly combined.
- Add almond flour, coconut flour, sprinkle on baking soda and salt; use large spoon or mixer to combine then fold in chocolate chips and chunks.
- Transfer cookie dough into skillet, pressing evenly and top with chopped chocolate chunks and more chips if desired, pressing slightly into dough.
- Bake for 18-22 minutes, until top is lightly golden. Allow cookie skillet to cool for 10 minutes before diving in. The cookie will have a gooey-like consistency fresh out of the oven, but will set upon standing and once fully cooled, you will be able to cut into bars if you’d like.
Recipes Notes:
Flaxseed – if you don’t have flaxseed and are not vegan, you can use 1 egg + 1 egg yolk to replace.
Nut Butter – I like cashew butter here but peanut butter works if not paleo or have any dietary restrictions. Note if using sunbutter, the reaction with the baking soda will turn the cookie green but it is still edible.
Oil – You can use olive oil or melted/cooled coconut oil as well, just make sure the rest of your ingredients are room temperature.
Sugar – feel free to use a granulated sweetener of your choice. I don’t recommend a liquid sweetener because it will throw off other ratios.
Flour – The coconut flour helps absorb some extra moisture without having to add a ton more almond flour. You could likely sub the coconut flour for 1/4 cup tapioca flour or a 1:1 gluten-free flour blend though I haven’t tried this yet.
If you’re looking for a mini version of this recipe, make this!
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