This Vegan Skillet Cookie is soft, chewy and so easy to make in a cast-iron pan. A healthy pizzookie recipe that is grain-free, dairy-free, paleo and is the perfect healthier treat when you’re craving a fudgy chocolate chip cookie without all the work of rolling. Serve warm with a scoop of dairy-free ice cream for the ultimate sweet treat!
Updated March 2022
This Giant Vegab Chocolate Chip Cookie is Made in a Skillet!
Warm and gooey chocolate chip cookies are a well-known craving for any sweet tooth. But chilling the dough and scooping out each one can be a drag. With this Vegan Skillet Cookie recipe, there’s none of that required.
Instead, the one-bowl cookie dough is spread into a skillet, popped into the oven, then ready to delight a crowd. That means no fuss and fewer dishes to clean! Plus, this crave-worthy dessert is gluten-free, grain-free, dairy-free, vegan, refined sugar-free and paleo-friendly (with low-carb & keto options).
Those late-night cookie cravings can now be cured in less than 30 minutes! Add a scoop of dairy-free ice cream on top and get ready to dig into pure deliciousness.
What is a skillet cookie?
Chocolate Chip Skillet Cookies are just big cookies that you bake in a cast iron skillet. They come out warm and gooey and are so much easier to make!
Pizzokies are perfect if you are feeding a crowd and crunched for time since you won’t have to worry about making, chilling or rolling out cookie dough. Kids love helping to make them too since you can top them with whatever add-ins you like. A few other skillet cookie recipes we have include S’mores Cookie Skillet, Mini Skillet Cookie, Peanut Butter Skillet Cookie and Monster Cookie Skillet Pizza.
What You’ll Need
Let’s go over the ingredients you’ll need to make your diet-friendly cookie dreams come true. The full amounts can be found in the recipe card at the bottom of this post.
- Flaxseed Meal: This will be used to make a vegan egg substitute.
- Unsweetened Almond Milk: Or any alternative that you have on hand.
- Vegan Butter: Refined coconut oil works well too. You can use ghee or unsalted butter if you’re not dairy-free/vegan. Whatever you use, make sure it’s melted and slightly cooled.
- Creamy Cashew Butter: Or another nut/seed butter such as almond butter.
- Coconut Sugar: Feel free to stick with your preferred granulated brown sugar sweetener if desired. Lakanto golden monk fruit sweetener is a good option for low-carb and keto eaters.
- Maple Syrup: You can use any sticky liquid sweetener of your choice. We recommend Lakanto sugar-free maple syrup if you need a low-carb/keto cookie.
- Vanilla Extract: As always, a high-quality extract will give you the best results.
- Fine Blanched Almond Flour: This is an amazing gluten-free alternative to all-purpose flour. Be sure to use superfine almond flour and not almond meal.
- Tapioca Flour: Also known as tapioca starch. Arrowroot starch or arrowroot flour will also work.
- Coconut Flour: Give this a good fluff before you add it to your batter. It works with the almond flour to give you a super chewy, fudgy cookie.
- Baking Soda: Not baking powder.
- Fine Sea Salt: Don’t omit this important flavor enhancer.
- Dark Chocolate Chunks: Make sure they’re dairy-free if needed. We like Hu’s Dark Chocolate Gems.
- Chocolate Chips: Because more chocolate is a must! Use dairy-free chips if necessary.
- Maldon Sea Salt Flakes: Or any flaky salt, to add a tasty finishing touch.
How to make a Vegan Skillet Cookie
Get familiar with the recipe steps below. We have a feeling you’ll be following them a lot!
Prep for Baking: Preheat the oven to 350°F and lightly spray a 9-inch skillet with avocado oil spray (or coconut oil spray).
Make Vegan Egg: Add the flaxseed meal and almond milk to a large mixing bowl, then whisk them together until they’re well combined. Let the mixture sit for 5-10 minutes, until it thickens and forms a gel-like consistency.
Combine Wet Ingredients: Once the vegan egg is ready, add the almond butter, melted vegan butter, coconut sugar, maple syrup and vanilla to the bowl. Mix until the wet ingredients are smooth and well combined.
Add Dry Ingredients: Add the baking soda, salt, almond flour, tapioca flour and coconut flour to the bowl. Mix until the ingredients are combined and you have a thick cookie dough consistency.
Fold in Chocolate: Gently fold in the chocolate chunks and chocolate chips.
Transfer Dough to Skillet: Transfer the cookie dough to the prepared skillet, using a silicone spatula to press it in evenly. Press a few more chocolate chunks and chips evenly into the cookie dough.
Bake: Bake your skillet cookie in the preheated oven for 19-24 minutes, or until the edges are slightly golden brown.
Let Cool: Remove the skillet from the oven and sprinkle the flaky sea salt on top of the cookie. Allow the skillet to cool for 8-10 minutes (it will still be very hot), then go ahead and dig in.
Tips for the Best Results
If you’re anything like us, you’re already itching to make this decadent treat. Just bear with us while we go over a few useful tips and tricks.
- Avoid Using Nut Butter Near the Bottom of the Jar: Nut butter can sometimes get dry when you near the bottom of the container. For this recipe, it’s best to use creamy, drippy nut butter from a fresh jar.
- Don’t Forget to Grease the Skillet: If you forget to grease the skillet, the bottom of your cookie could get stuck to it. No one wants that!
- Save Some Chocolate For the Top: We like to set aside some chocolate chips and chocolate chunks to be pressed into the surface of the cookie dough once it’s in the pan. This not only makes it pretty, but it’s also a fun step for little kids to get involved with.
- The Skillet Will be HOT: It’s best to continue wearing oven mitts if you have to touch the skillet after it has cooled for 10 minutes. Better safe than sorry!
Can I Make the Dough Ahead of Time?
You absolutely can. Wrap the finished cookie dough tightly in plastic wrap and refrigerate it for up to 2 days. Alternatively, you can wrap it in plastic wrap and freeze it in an airtight container or storage bag for up to 3 months.
Let your cookie dough come to room temperature before you add it to the skillet – if you froze it, you’ll have to thaw it out in the fridge before you do so.
Want to do something different with your skillet cookie? Harness that creativity and have fun with it.
- Bigger is Better: If you’re trying to feed a large crowd of hungry dessert lovers, you’ll probably want to double this recipe. Use a 12-inch skillet instead of a 9-inch one and increase the bake time as needed.
- Substitute the Chocolate: If your diet plan allows for some wiggle room, feel free to swap out the chocolate chunks and chips for ⅔ cup of white chocolate chips, peanut butter chips, butterscotch chips—whatever you’re craving!
- Add More Mix-Ins: Any kind of cookie can be turned into a skillet cookie. Try incorporating chopped nuts, M&Ms, Oreo cookie pieces, or any other desired ingredients that comply with your dietary restrictions.
We like to top our skillet cookie with Vegan Vanilla Ice Cream and a drizzle of melted dairy-free chocolate for good measure. It would also pair wonderfully with some whipped coconut cream and this diet-friendly Caramel Sauce. Even if you serve it by itself, it’s sure to get devoured quickly!
Storage and Reheating
Extras can be kept in an airtight container at room temperature for up to 2 days (make sure they’ve cooled before you store them). If you served the cookie with ice cream or whipped coconut cream on top, store your leftovers in the fridge instead just in case.
Reheat your skillet cookie in any oven-safe baking dish at 335°F for 10-15 minutes, or until it’s nice and warm. You could also place individual portions onto heat-proof plates and pop each one into the microwave for 10-20 seconds.
Can I Freeze This?
Yes, you can freeze your baked and cooled skillet cookie for up to 3 months. Wrap it in plastic wrap and freeze it in an airtight container or storage bag. Thaw it out in the fridge before you reheat it.
How to freeze this mini pizzookie recipe
The great thing about most cookie dough recipes is that you can make them ahead of time and freeze them to make them later.
If you prefer to freeze one that is already made, simply bake your cookie skillet and allow it to cool completely. Once it’s cool, slice into wedges and store them in an air-tight container for up to 3 months.
More easy desserts you might like:
This soft and chewy Skillet Cookie is super easy to make in a cast-iron pan. It's loaded with dairy-free chocolate chips and topped with a sprinkle of flaky sea salt! Gluten-free, grain-free, vegan and paleo with low-carb & keto options.
- 2 Tbsp flaxseed meal
- 5 Tbsp unsweetened almond milk or preferred milk
- 1/3 cup vegan butter or butter-flavored coconut oil melted and slightly cooled
- 1/3 cup creamy cashew butter almond butter or preferred nut or seed butter
- 2/3 cup coconut sugar or preferred granulated brown sugar sweetener such as Lakanto golden monk fruit sweetener for low carb / keto
- 2 Tbsp maple syrup or preferred sticky liquid sweetener such as Lakanto sugar-free maple syrup
- 1 1/2 tsp vanilla extract
- 1 ½ cups fine blanched almond flour
- 2 Tbsp tapioca flour
- 1 1/2 Tbsp coconut flour
- 3/4 tsp baking soda
- 1/4 tsp fine sea salt
- 1/3 cup dairy-free dark chocolate chunks or Hu’s Dark Chocolate Gems + more for topping
- 1/3 cup dairy-free chocolate chips divided
- Maldon sea salt flakes or any flaky salt, for sprinkling on top
Preheat the oven to 350°F. Lightly spray a 9-inch skillet with avocado oil spray or coconut spray.
- In a large mixing bowl, add the flaxseed meal and almond milk then whisk together until well combined. Let the mixture sit for 5-10 minutes until it thickens and forms a gel-like consistency.
- Once it’s ready, add the almond butter, melted vegan butter, coconut sugar, maple syrup and vanilla. Mix until smooth and well combined.
Add the baking soda, salt, almond flour, tapioca flour and coconut flour. Mix until combined and you get a thick cookie dough.Fold in both chocolates.
Transfer the cookie dough evenly to the prepared skillet, using a silicone spatula to press evenly. Press a few more chocolate chunks and chips evenly into the cookie dough (makes it prettier).
- Bake in the preheated oven for 19-24 minutes, or until the edges are slightly golden brown.
Remove the skillet from the oven and sprinkle with flakey sea salt. Allow the skillet to cool for 8-10 minutes. Top with your favorite dairy-free ice cream with some melted chocolate or chocolate shavings
- To Make Ahead: Wrap cookie dough tightly in plastic wrap and refrigerate for up to 2 days. Alternatively, wrap it in plastic wrap and freeze in an airtight container for up to 3 months. Thaw out dough and/or bring to room temperature before adding to skillet.
- To Store: Keep cooled cookie in an airtight container at room temperature for up to 2 days. If you topped it with ice cream or whipped coconut cream, store in the fridge instead.
- To Reheat: Reheat cookie in any oven-safe baking dish at 335°F for 10-15 minutes, or until warm. Individual portions can be microwaved for 10-20 seconds on heat-proof plates (one at a time).
- To Freeze: Wrap cooled cookie in plastic wrap and freeze in an airtight container for up to 3 months. Thaw in the fridge before reheating.