Vegan Chocolate Chip Skillet Cookie

chocolate chip skillet cookie topped with scopp of vanilla ice cream on white marble table next to scattered chocolate chips

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5 from 1 vote

Vegan Chocolate Chip Skillet Cookie

A fudgy decadent almond flour chocolate chip skillet cookie with a crisp chewy top and melty chocolate chunks.

Prep Time5

Cook Time20

Course: Dessert

Cuisine: American

Keyword: chocolate, cookie

Servings:

Calories: 316kcal

Author: Reena Sharma

Ingredients

80 g coconut sugar
½ tsp baking soda
100 g almond flour
50 g chocolate chips
3 tbsp rapeseed oil
1 tsp vanilla extract
1 flax or chia egg 1 tbsp ground flax or chia + 3 tbsp water
Pinch salt

Instructions

Preheat oven to 180°C.
Combine all dry ingredients.
Add the wet ingredients.
Add the wet to the dry and mix until well incorporated.
Fold in chocolate chips.
Press into a greased 8 inch cast iron skillet.
Bake for 20 minutes.
Allow to cool slightly before serving. Extra delicious with vegan ice cream.

Notes

• Almond flour can be subbed with coconut flour in a 50/50 mix. Oat flour can also be used, but should be in combination with another flour to retain a moist, chewy texture. If you are not gluten-free then other flours such as wheat can also be used instead. • Chocolate chips can be omitted if you prefer without or replaced with dried fruit, nuts or coconut chips. • Replace the rapeseed oil with any other oil, preferably a flavourless one. • Use peanut butter instead of the oil. Or any nut butter can be used instead of peanut butter.

Nutrition