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
- Yield: 8" skillet 1x
- Category: dessert
- Method: oven
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 tablespoons flaxseed meal + 1/3 cup water
- 1/2 cup natural nut or seed butter
- 1/3 cup + 1 tablespoon avocado oil
- 3/4 cup coconut sugar
- 1 tablespoon vanilla extract
- 2 ½ cups super fine almond flour
- 2 tablespoons coconut flour (see notes)
- ¾ teaspoon fine salt
- 1 teaspoon baking soda
- 1/2 cup quality dark chocolate chips
- 3 ounces chopped dark chocolate
Instructions
- 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 to 350ºF and line a 8 or 9″ cast iron skillet with parchment paper; set aside.
- Mix wet ingredients: 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 dry ingredients: 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.
- Bake: 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.
- Cool & Serve: 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.
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!
Keywords: vegan chocolate chip cookie, chocolate chip skillet cookie, cast iron skillet desserts