This warm, chewy, gooey, Vegan Chocolate Chip Skillet Cookie is the ultimate dessert experience. Don’t worry about chilling or rolling or scooping--this easy vegan skillet cookie is an easy but truly delicious dessert… especially when topped with vegan vanilla ice cream!
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Hey Internet, this new dessert… I’m crazy about it. I mean come on, it’s a GIANT chocolate chip cookie (bigger than my face… even bigger than Mr. Zardyplants’ face!) cooked in a skillet.
These make great “cookie cakes” for parties or just a fun dessert for 2-4 people to dig in with a spoon. Or let it cool and slice up into bars or chunks for folks to grab.
I have to admit that one of the main reasons I don’t make vegan chocolate chip cookies every chance I get is because I don’t want to deal with scooping or rolling or chilling or any of that stuff. I’m lazy.
JK… actually I’m just really busy and my whole thing is, if I have time to make cookies, then I have time to test a recipe for the blog, right? Or write a recipe. Or do admin work like alt tags (image descriptions for folks who use screen readers).
It’s a problem I have with relaxing. I love baking. It’s relaxing. I don’t think I’m the best baker in the world but I’m learning.
And this vegan skillet cookie solves alllll the problems. It’s really, really easy to make. It gets me a soft warm gooey chocolate chip cookie. And it doesn’t take much active time to make either.
Which is great--because then even if I am going to force myself to work, I can do it while the skillet is in the oven. Or while it’s cooling. Or while I’m digesting delicious cookie goodness (just kidding, I’m napping after that).
Anyway, this recipe is delicious and I urge you to keep reading if you need further information on how to make your own delicious giant cookie in a skillet.
What You’ll Need
- Vegan butter: Unfortunately this is not an oil-free recipe. While I could see you making some sort of skillet cookie bake with applesauce or some of the other oil replacements, a good cookie needs a fat, and I want to give you a really good vegan skillet cookie recipe. So I like to use a vegan butter that’s meant for baking, such as Miyoko’s, Earth Balance (the sticks not the tub), Melt, or Flora. Don’t use vegan margarine which is much too thin and salty for this. You could also use coconut oil, but I recommend organic virgin coconut oil for the lack of strong coconut flavor--I buy mine at Costco.
- Organic Brown Sugar and Cane Sugar: I found the mix of these two (equal ratios) creates the best skillet cookie in texture and in flavor. If you want to reduce the sugar, I’d reduce these equally. You could sub a sugar alternative like Stevia or Swerve if you want. You could also replace the brown sugar with coconut sugar.
- Egg Replacer: I used Bob’s Red Mill Egg Replacer (2 tablespoons egg replacer + 4 tablespoons water) here, but you could use other egg replacers such as JustEgg, 2 flax eggs, 2 chia eggs, or your favorite store-bought egg replacer (I know some folks like EnerG).
- Vanilla extract
- Flour: I used regular unbleached all purpose flour here. If you need this to be gluten-free, I’d recommend a good quality all purpose replacer like Cup4Cup, Bob’s Red Mill 1:1 Gluten-Free Flour or King Arthur Measure for Measure Gluten-Free Flour.
- Baking powder and baking soda
- Sea salt: Use half the amount if working with regular table salt.
- Vegan chocolate chips or chunks: I used a blend of vegan chocolate chips and vegan chocolate chunks but either will work. I like to use dark chocolate but semisweet also works.
How to Properly Measure Flour
We want to measure our flour by weight, not by volume. When you scoop flour out of a bag or tin with a measuring cup, you're packing it in there and not necessarily getting the same amount each time.
What's better is to use a food scale with a tare function (allowing you to zero out the scale after you've put the bowl on it so your bowl isn't playing a factor in your equation.
Working in grams, put your bowl on the scale and zero it out. Scoop the flour into the bowl until you reach the desired measurement.
How to Make a Vegan Chocolate Chip Skillet Cookie
- Start by preheating your oven to 350 degrees Fahrenheit (177 degrees Celsius) and heating your cast iron skillet (an enameled cast iron skillet also works well, that’s what I used--but it has to be able to go in the oven. Otherwise just use an 8” or 9” cake pan) over medium heat for 2-3 minutes. Add the vegan butter and stir until fully melted. I like to use my spoon to run some of the melted butter around the inner wall of the skillet (less sticking when we bake the cookie later).
- Turn the heat off. Then add the sugars and mix until well combined.
- Mix your egg replacer in a small bowl with a small whisk or fork if applicable. If you are using flax or chia eggs these will need a few minutes to set up (gel) in the fridge. Add the prepared egg replacer to the skillet along with your vanilla extract. Mix well.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and sea salt.
- Add ¼ of the mixture to the skillet and stir it in. Continue to add the mixture about ¼ at a time--I’ve found this is the easiest and least messy way to mix the whole thing together in the skillet. Of course you’re welcome to add the butter and sugar mixture to a large mixing bowl and transfer it back, but that involves picking up a very hot and heavy skillet--and this is just easier for me, personally (and fewer dishes).
- Mix in the chocolate chips (and chunks, if using) and pat down the mixture lightly with the back of your spoon so it’s evenly distributed. Dot the top of the cookie with some more chocolate if you’d like. Optional step: sprinkle a little extra organic cane sugar on top of the cookie for a great texture and a little extra sweetness when it’s done baking.
- Bake for 28-36 minutes or until nicely golden brown. The cookie should be somewhat firm to the touch and not have a jiggle to it when the pan is moved back and forth. Remove from the oven and let cook for about 20 minutes if eating from the pan. If cutting slices to serve, I would let it cool for around 30-50 minutes.
- Serve with vegan vanilla ice cream and a few spoons. Enjoy!
- Store your leftover vegan skillet cookie in an airtight container. If there’s any leftover ice cream that melted onto the cookie, I would personally refrigerate those leftovers. If no ice cream touched the bits that are leftover, then those are fine in a covered container on the countertop.
More Easy Vegan Desserts
- Vegan Rice Crispy Treats
- Vegan Snickers Bites
- Chocolate Bliss Balls
- Vegan Banana Bread
- Vegan Smores
- Smores Cookie Bake
- Vegan Matcha Cookies
- Vegan Mug Brownie
- Coconut Almond Butter Cookies
- Vegan Soft Chocolate Chip Cookies
- Vegan Double Chocolate Chip Cookies
As always, I hope you love this recipe–I know I do and so does Mr. Zardyplants. This is a super fun and delicious dessert that’s actually really easy to make.
The vegan chocolate chips skillet cookie is:
- Chocolaty (I’d hope!)
- Chewy yet soft
- Rich and decadent
- Easy to make
- Fun to make
- And the perfect dessert for kids and adults!
Let me know in the comments below if you make this recipe or tag me @Zardyplants on Instagram so I can see your beautiful recreations! If you tag me on IG, I will share your post in my stories :)
Also, one quick request: if you love how this recipe looks or tastes, please leave me a 5-star rating and a nice comment–ratings help more people find my recipes which helps me keep providing them! Thank you!