Vegan Chocolate Chip Cookie Skillet (Gluten-Free)
This vegan chocolate chip cookie skillet is basically a giant cookie baked in a cast iron skillet with crispy golden edges, a gooey center, and pools of melty chocolate throughout. It’s gluten-free, refined sugar-free, and absolutely meant to be eaten warm, straight from the pan, with a spoon!
Quick Look: Vegan Cookie Skillet
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: 4-6 servings
- Key Ingredients: Almond flour, oat flour, almond butter, coconut oil, dark chocolate chips
- Dietary Info: Vegan, dairy-free, gluten-free, refined sugar-free
- Flavor/Texture: Warm, rich chocolate flavor with crispy golden edges, a soft gooey center, and pools of melty chocolate in every bite
- Best For: Cozy desserts, sharing with friends, date nights, or when a regular cookie simply isn’t enough
If you loved my vegan & gluten-free chocolate chip cookies, cookie dough stuffed dates, vegan cookie dough ice cream, or healthy edible cookie dough, you’re going to love this chocolate chip cookie skillet!
If you’ve never had a cookie skillet before, allow me to introduce you to one of my all-time favorite desserts, because making a vegan and gluten-free version felt very necessary.
Featured Review
Omg this is 12/10. Crispy on the outside and ooey gooey in the middle. Delish!
– Jaclyn
Picture a giant soft-baked chocolate chip cookie with crispy golden edges, a gooey center, and pools of melty chocolate in every bite. Now bake it in a cast iron skillet, top it with scoops of vanilla ice cream, drizzle it with date syrup, and sprinkle with flaky sea salt. It’s warm, cozy, indulgent, and absolutely meant to be eaten straight from the skillet with a spoon.
Table of Contents
Why You’ll Love This Recipe
This vegan chocolate chip cookie skillet is basically everything a cookie should be… just supersized.
- Crispy edges, gooey center, and pools of melty chocolate in every bite
- One pan, no dough chilling, and minimal cleanup
- Vegan, gluten-free, and refined sugar-free
- Perfect for sharing
I know, it sounds like the best dessert ever, and that’s because it kind of is!
Ingredients Needed
This recipe is made with simple pantry staples, which means you’re already halfway to cookie skillet goodness!
- Almond Flour: Keeps the center soft, tender, and slightly chewy. Use blanched almond flour for the softest texture.
- Oat Flour: Adds a bit of structure so the cookie holds together while still staying soft and gooey. For this recipe in particular, I prefer to use store-bought oat flour since it’s professionally milled and will give you the finest texture, but you can make your own oat flour by blending oats into a flour.
- Ground Flaxseed: Mixed with non-dairy milk to create a flax “egg” that helps bind the dough together.
- Non-Dairy Milk: Almond, oat, soy, or cashew milk all work.
- Coconut Sugar: Naturally sweetens the cookie while adding a crisp texture.
- Almond Butter: Keeps the cookie nice and moist. Use a creamy, runny almond butter.
- Coconut Oil: This keeps the cookie soft and moist. Make sure you use refined coconut oil so you don’t have any coconut flavor.
- Vanilla Extract: A must!
- Baking Powder + Baking Soda: Creates the perfect soft-and-chewy texture.
- Salt: Just a pinch to bring out all the flavors.
- Dark Chocolate Chips: I love these date-sweetened chocolate chips.
Scroll down to the recipe card to get the full recipe with measurements!
Ingredient Substitutions
- Almond Butter: Swap for peanut butter or cashew butter. For a nut-free version, use sunflower seed butter or tahini.
- Coconut Sugar: Swap for date sugar, brown sugar, or cane sugar.
- Flax Egg: A few non-vegan readers have successfully substituted the flax egg for one real egg.
Flavor Variations
- Peanut Butter Chocolate Chip: Swirl peanut butter into the dough before baking.
- Salted Caramel Version: Drizzle with homemade date caramel sauce after baking.
- S’mores Cookie Skillet: Top with vegan marshmallows and crushed graham crackers during the last few minutes of baking.
How to Make a Vegan Cookie Skillet
- Step 1: In a large bowl, whisk the flax egg, coconut sugar, melted coconut oil, almond butter, and vanilla extract until smooth.
- Step 2: Stir in the almond flour, oat flour, baking powder, baking soda, and salt until a thick cookie dough forms. Fold in the chocolate chips.
- Step 3: Press the dough evenly into a greased cast iron skillet.
- Step 4: Sprinkle more chocolate chips on top.
- Step 5: Preheat the oven to 350°F. Bake for 23-25 minutes, until the edges are golden and crisp. Let cool for 5-10 minutes.
- Step 6: Serve warm topped with scoops of vegan vanilla ice cream and other toppings.
Megan’s Tips
- Use a runny nut butter: Choose a smooth, drippy nut butter that easily falls off the spoon. Thick or dry nut butter can make the cookie dough too dense and crumbly.
- Use a cast iron skillet (and don’t forget to grease it): The cast iron skillet is what creates those irresistible crispy edges and gooey center. I used a 6.5-inch cast iron skillet, but an 8-inch skillet works too. If using a larger skillet, keep an eye on the bake time since thinner dough may bake faster.
- Let it rest…just a little: Give it about 5-10 minutes to cool before digging in. This helps the center set slightly without losing that gooey texture.
- Serve it warm: This isn’t a “wait until it cools completely” type of dessert. Cookie skillets are meant to be eaten warm, straight from the pan, with a spoon.
- Add a sprinkle of flaky sea salt: It balances the sweetness and makes the chocolate flavor really pop.
Serving Suggestions
If you ask me, it’s cookie skillet à la mode, always. Top your warm vegan chocolate chip cookie skillet with:
- Scoops of vanilla ice cream
- A drizzle of date syrup or chocolate sauce
- Flaky sea salt
- Crushed walnuts or hazelnuts
- Fresh strawberries or raspberries
Then grab a spoon and dig in while it’s still warm!
FAQs
A cookie skillet is basically one large cookie baked in a cast iron skillet. Baking it in a skillet creates crispy edges while keeping the center soft, warm, and gooey.
Try not to over bake it. Remove it when the edges look set, but the center still appears slightly soft. It will continue cooking as it cools.
More Vegan Cookie Recipes You’ll Love
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below. Don’t forget to tag me on Instagram so I can see your creations!
Vegan Chocolate Chip Cookie Skillet (Gluten-Free)
Equipment
Ingredients
cookie dough
- 1 tablespoon ground flaxseed
- 2 tablespoons non-dairy milk
- ½ cup coconut sugar
- ¼ cup melted coconut oil
- ¼ cup almond butter
- 1 teaspoon vanilla extract
- 1 cup almond flour
- ½ cup oat flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup vegan chocolate chips, plus more for topping
toppings
- vegan vanilla ice cream
- date syrup
- flaky sea salt
Instructions
- Preheat the oven: Preheat your oven to 350°F. Grease a 6.5" cast iron skillet.
- Prepare the flax egg: Stir together the ground flaxseed and non-dairy milk. Let it sit for 5 minutes to gel and thicken.
- Mix the wet ingredients: In a large bowl, whisk together the flax egg, coconut sugar, melted coconut oil, almond butter, and vanilla extract until smooth.
- Add the dry ingredients: Stir in the almond flour, oat flour, baking powder, baking soda, and salt until a thick cookie dough forms.
- Add chocolate chips: Fold in the chocolate chips.
- Bake: Press the dough evenly into a greased cast iron skillet. Sprinkle more chocolate chips on top. Bake for 23-25 minutes, until the edges are golden and crisp. Remove from the oven and let it cool for 5-10 minutes before digging in.
- Add the toppings: Serve warm topped with scoops of vanilla ice cream, a drizzle of date syrup, and a sprinkle of flaky sea salt.
Video
Notes
- Use a runny nut butter: Choose a smooth, drippy nut butter that easily falls off the spoon. Thick or dry nut butter can make the cookie dough too dense and crumbly.
- Use a cast iron skillet (and don’t forget to grease it): The cast iron skillet is what creates those irresistible crispy edges and gooey center. I used a 6.5-inch cast iron skillet, but an 8-inch skillet works too. If using a larger skillet, keep an eye on the bake time since thinner dough may bake faster.
- Let it rest…just a little: Give it about 5-10 minutes to cool before digging in. This helps the center set slightly without losing that gooey texture.
- Serve it warm: This isn’t a “wait until it cools completely” type of dessert. Cookie skillets are meant to be eaten warm, straight from the pan, with a spoon.
- Add a sprinkle of flaky sea salt: It balances the sweetness and makes the chocolate flavor really pop.
Omg this is 12/10
Crispy on the outside and ooey gooey in the middle. Delish!
I used a regular egg vs flax and almond milk bc I didn’t have any flax and it turned out perfect
So happy you loved this cookie skillet! I’m glad the recipe worked with those substitutions too. Thank you for sharing Jaclyn!! 🤍
Oh my goodness…this really is the best cookie skillet! The edges get so crispy and the middle is the best part!!