Have you ever just wanted to dig into a giant cookie with a fork? Now you can, with this vegan chocolate chip cookie skillet!

Happy Sunday everyone! I hope you’re all having an amazing holiday season. Also, for my fellow students who are taking exams this week, I wish you all the best of luck! I know how overwhelming it is to study for finals, as I’ve been doing it all week. Amid my studying, however, I received a lovely surprise when I hit 1,000 followers on Instagram! (Be sure to check out my page @foodbyayaka if you haven’t already 😉) Even though studying for exams is important, I decided to take a short break to celebrate. And what better way to celebrate than with dessert?

To celebrate the fact that 1,000 of you are now following this blog’s Instagram page, I chose to make a chocolate chip cookie skillet. After all, there’s nothing better than digging into a giant cookie with a fork! Plus, it’s way easier to make than an actual cake. If you’ve never had a deep dish cookie skillet before, you need to try it. It’s quick, easy, and more delicious than you can imagine!

How To Make Vegan Chocolate Chip Cookie Skillet

Ingredients

• 1/4 cup + 2 tbsp vegan butter spread plus extra for greasing
• 1/3 cup granulated sugar
• 1/2 cup raw cane sugar or coconut sugar
• 2 tbsp almond milk
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup vegan chocolate chips plus extra for topping

Toppings (Optional)

• Non-dairy vanilla ice cream
• Whipped coconut cream
• Chocolate syrup

Instructions

1. Preheat oven to 350°F. Lightly grease an 8″ skillet with butter spread and set aside.
2. In the bowl of an electric stand mixer with the paddle attachment, add the butter, sugars, almond milk, and vanilla. Beat on medium-high speed until smooth and creamy.
3. In a mixing bowl, whisk together the flour, baking soda, and salt.
4. Slowly mix the flour mixture into the wet ingredients until thoroughly combined.
5. Mix in the chocolate chips.
6. Transfer the batter to the greased skillet and spread evenly. Top with extra chocolate chips, and bake for 25-35 minutes, until golden brown.
7. Serve warm, topped with vegan ice cream or whipped coconut cream and chocolate syrup.

Tips

• Adjust Sugar Levels to Taste: Tailor the sweetness of your cookie skillet by adjusting the amount of granulated and raw cane sugar according to your preference. You can slightly reduce the sugar for a less sweet version or add a bit more if you have a sweet tooth.
• Experiment with Chocolate Varieties: Have fun with the chocolate chips! Try using a mix of dark chocolate, semi-sweet, or even vegan white chocolate chips for a diverse flavor profile. You can also throw in chunks of your favorite vegan chocolate bar.
• Add Nuts or Seeds for Texture: Enhance the texture by incorporating chopped nuts, such as walnuts or pecans, or seeds like sunflower or pumpkin seeds. This not only adds a delightful crunch but also introduces extra nutrients.
• Serve with a Variety of Toppings: Elevate the dessert experience by offering a selection of toppings. Besides the suggested non-dairy vanilla ice cream, whipped coconut cream, and chocolate syrup, consider adding fresh berries, chopped nuts, or a sprinkle of cinnamon for added complexity.
• Use a Cast Iron Skillet for Crispy Edges: For an even more delightful texture, consider baking your cookie skillet in a cast iron skillet. This can result in crispy edges and a gooey center, creating a delightful contrast in each bite.

If you’re not feeling very adventurous, try out these chewy vegan chocolate chip cookies instead!

FAQ

What’s the role of almond milk in the recipe, and can I use a different non-dairy milk?

• Almond milk adds moisture to the dough. You can substitute it with other non-dairy milk like soy, oat, or coconut milk, but it may slightly alter the flavor and texture.

How do I know when the cookie skillet is done baking?

• The cookie skillet is done when the edges are golden brown, and a toothpick inserted in the center comes out with a few moist crumbs. Baking times may vary, so start checking around 25 minutes and adjust as needed.

Can I make the cookie skillet ahead of time and reheat it?

• While the cookie skillet is best enjoyed fresh, you can reheat individual slices in the microwave or oven. Keep in mind that the texture may change slightly upon reheating.

Is there a substitute for vegan butter spread?

• Yes, you can use other plant-based spreads or oils as a substitute for vegan butter spreads. Make sure it’s suitable for baking to achieve the desired cookie texture.

Vegan Chocolate Chip Cookie Skillet

Recipe by Food by AyakaCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

290.9

kcal

Have you ever just wanted to dig into a giant cookie with a fork? Now you can, with this vegan chocolate chip cookie skillet!

Ingredients

• 1/4 cup + 2 tbsp vegan butter spread plus extra for greasing

• 1/3 cup granulated sugar

• 1/2 cup raw cane sugar or coconut sugar

• 2 tbsp almond milk

• 1 tsp vanilla extract

• 1 cup all-purpose flour

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1/2 cup vegan chocolate chips plus extra for topping

• Toppings (Optional)

• Non-dairy vanilla ice cream

• Whipped coconut cream

• Chocolate syrup

Directions

• Preheat oven to 350°F. Lightly grease an 8″ skillet with butter spread and set aside.
• In the bowl of an electric stand mixer with the paddle attachment, add the butter, sugars, almond milk, and vanilla. Beat on medium-high speed until smooth and creamy.
• In a mixing bowl, whisk together the flour, baking soda, and salt.
• Slowly mix the flour mixture into the wet ingredients until thoroughly combined.
• Mix in the chocolate chips.
• Transfer the batter to the greased skillet and spread evenly. Top with extra chocolate chips, and bake for 25-35 minutes, until golden brown.
• Serve warm, topped with vegan ice cream or whipped coconut cream and chocolate syrup.