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!
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.
Serving: 1 serving, Calories: 415kcal, Carbohydrates: 34g, Protein: 9g, Fat: 31g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Sodium: 352mg, Potassium: 133mg, Fiber: 5g, Sugar: 17g, Vitamin A: 20IU, Vitamin C: 0.4mg, Calcium: 130mg, Iron: 3mg
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