Description
Don’t worry about chilling or rolling or scooping--this easy vegan skillet cookie is an easy but truly delicious dessert.
Ingredients
Units
Scale
- 1 cup vegan butter or coconut oil (see note 1)
- 3/4 cup organic cane sugar
- 3/4 cup organic brown sugar (see note 2)
- 2 tablespoons Bob’s Red Mill Egg Replacer + 4 tablespoons water (see note 3)
- 1 tablespoon vanilla extract
- 2 cups + 2 tablespoons (260 grams) all purpose flour (see note 4)
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup vegan chocolate chips or chunks (I mix the two) + a little more for topping
- Vegan vanilla ice cream for serving, optional
Instructions
- Prep and melt vegan butter: 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 or coconut oil 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).
- Add sugar: Turn the heat off. Then add the sugars and mix until well combined.
- Make egg replacer and add with vanilla: 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.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and sea salt.
- Combine slowly: 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: 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: 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: Serve with vegan vanilla ice cream and a few spoons. Enjoy!
- Store: 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.
Notes
- Note 1: 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.
- Note 2: 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.
- Note 3: 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).
- Note 4: 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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Keywords: Skillet Cookie