Vegan Skillet Cookie
This delicious vegan chocolate chip skillet cookie has crisp edges and a chewy-gooey center! Easily whip it up in the same pan that you bake it in for all to love!
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Bonnie - Serene Trail
Servings: 8
Calories: 350kcal
Ingredients
- 1/2 cup vegan butter, salted, (115g)
- 1/3 cup cane sugar, (65g)
- 3/4 cup light brown sugar, (160g)
- 1/2 tbsp vanilla extract
- 1/4 cup plant milk, (60ml)
- 2 cups all-purpose flour, (240g)
- 1 tbsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup vegan chocolate chips, (120g)
- 1/4 cup chopped pecans, optional, (25g)
- 1/4 cup chocolate chunks, optional, (40g)
Instructions
- Preheat the oven to 350°F (180°). Place a large cast-iron skillet (10-inch) over low heat on the stove.
- Add the vegan 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 can 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 in the flour, cornstarch, baking soda, and salt. I like to add it through a sifter here to help break up any clumps. 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.
Video
Notes
- Coconut oil can be used instead of vegan butter.
- Add an extra ¼ tsp of salt if you’re not using salted butter.
- A regular pan can be used here if you don't have a cast iron available. Simply melt the vegan 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 8x8 casserole dish before baking it.
- You can also use different-sized skillets, including mini. Adjust the bake time accordingly and keep an eye on the edges while it’s in the oven.
- Here's the skillet I use and love: Lodge Cast-Iron Skillet 10-inch
Nutrition
Serving: 1 slice | Calories: 350kcal | Carbohydrates: 36.9g | Protein: 3.9g | Fat: 21.6g | Saturated Fat: 10.2g | Sodium: 469mg | Potassium: 341mg | Fiber: 2.4g | Sugar: 27.5g | Calcium: 63mg | Iron: 1mg
The nutritional information provided is an estimate from third-party calculations.
Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.