Vegan Skillet Cookie

This soft, fudgy treat is always a big hit, and is especially great for answering your sweet tooth cravings!

Just imagine a spoonful of warm chocolate chip cookie with melting vanilla ice cream. It is quite a divine experience!

This deep-dish chocolatey cookie would be great to set out at movie night, game night, for birthday celebrations, or for no reason at all! 

Enjoy it with friends, family, or as a melt-in-your-mouth treat that’s just for you!

Either grab spoons and dive right in or cut slices out. Don’t forget to top it with vegan vanilla ice cream!

It’s essentially a giant cookie, just like a pizookie (pizza cookie) from BJ’s or similar to a cookie cake from the mall, but veganized!

I love how much of a breeze this cookie pie is to put together. It’s much easier than classic cookie baking. There’s no need to chill the cookie dough or scoop and roll it into cookies!

Simply mix the ingredients in the cast-iron skillet and pop it into the oven. That’s it!

If you don’t have an iron pan available, you can absolutely use any oven-safe dish.

Reasons To Love This Recipe

• Dairy-free, no eggs
• Just a few ingredients
• Sweet and chocolatey 
• Soft, gooey, and chewy
• Ready in just 25 minutes
• Mixed and baked in one pan

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Ingredients and Substitutions

• Vegan Butter – Use a plant-based butter stick or the spreadable type. Coconut oil works as well. Add an extra ¼ tsp of salt if you’re not using salted butter. 
• Sugar – A combination of brown and cane sugar create a lovely layer of sweetness. Look for the words, “organic” or “vegan” to ensure your sugars are cruelty-free. 
• Vanilla – Pour in a splash of pure vanilla extract for a warming flavor. 
• Plant Milk – Just a small amount of any plant-based milk helps to moisten the cookie dough. 
• Flour – All-purpose flour provides the best texture but a 1-to-1 gluten-free flour alternative can work as well. 
• Cornstarch – This helps to keep the dough together, like an egg would, while creating a smooth, chewy cookie. 
• Baking Soda – Gives lift and a balance of flavor to the cookie. 
• Salt – Although just a little is used, this ingredient is crucial as a flavor enhancer, balancer, and goes so well with the chocolate. 
• Chocolate – I like to mix chocolate chips into the dough and use chocolate chunks as toppings. Any kind of chocolate works, i.e., semi-sweet, dark, white, etc. as long as they’re vegan. 
• Nuts – Nuts are optional here, but add a tasty crunch. Pecans, almonds, or walnuts are all great options.

Step-By-Step Instructions

Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.

Preheat the oven to 350°F. Place a large cast-iron skillet (10-inch) over low heat on the stove. 

Add the butter to the pan and let it melt (about 3 minutes). Promptly remove the skillet from the heat so that it doesn’t become too hot. A hot pan will cause the chocolate chips to melt into the dough too soon. 

Whisk in the brown and cane sugars. Once the sugar is mostly dissolved, stir in the plant milk and vanilla. 

Add the flour, cornstarch, baking soda, and salt. I like to add them through a sifter to help break apart clumps, but this isn’t necessary.

Gently mix the dough together until it’s combined. Fold in the chocolate chips and nuts. 

Spread it out evenly and press the dough down into the pan with a metal spoon. Press in the chocolate chunks and more nuts on top.

Bake the cookie for 15-20 minutes until the edges of the cookie start to turn a light golden brown.

Remove it from the oven before the cookie cooks further so that it remains soft and gooey in the middle. Please be careful with the hot pan!

Let the cookie cool for 5 minutes, add optional vegan ice cream, and enjoy! Everyone can grab a spoon and dig in or serve it as slices.

Skillet Notes

• A regular pan can be used here if you don’t have a cast iron available. Simply melt the butter and combine the dough in a bowl. Then, transfer the cookie dough to an oven-safe dish such as a pie pan, cake pan, or 8×8 casserole dish before baking it. 
• You can also use different-sized skillets including mini, just adjust the bake time and keep an eye on the edges while it’s in the oven.
• Here’s the cast-iron skillet that I use and love! Lodge Pan

Recipe Variation Ideas

• Drizzle homemade Vegan Butterscotch Sauce over the top.
• Melts some chocolate pieces with coconut oil and drizzle it over the cookie.

No-Waste Idea

Do you have more chocolate chips to use up? Make Pumpkin Chocolate Chip Bread, Date Snickers, or Thin Mint Truffles!

Storage & Reheating

Cover the cookie and store it on the counter or refrigerator for 3 days. You can also freeze cookie slices for 3 months. Enjoy it cold or reheat it in the microwave or oven.

Make-Ahead

To prepare this skillet cookie ahead of time, simply make the dough and store it in the refrigerator for 2 days. When ready, press it into the pan and bake it as usual. Give a few extra minutes in the oven since the dough will be cold at first.

I hope you loved this recipe! If you try it, please let me know what you think with a rating and comment below. Your feedback really supports my blog and is helpful to other readers! 🙂 You can stay updated on my latest recipes by following me on Pinterest and joining my Email List.