Vegan Skillet Cookie
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.
Ingredients
- 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
Instructions
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Preheat the oven to 350°F. Lightly spray a 9-inch skillet with avocado oil spray or coconut spray.
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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.
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Once it’s ready, add the almond butter, melted vegan butter, coconut sugar, maple syrup and vanilla. Mix until smooth and well combined.
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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).
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Bake in the preheated oven for 19-24 minutes, or until the edges are slightly golden brown.
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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
Recipe Video
Recipe Notes
- 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.