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. In the midst of 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!

Print

Vegan Chocolate Chip Cookie Skillet

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

Course Dessert

Cuisine American

Keyword best vegan recipes, chocolate chip cookie skillet, cookie cake recipe, cookie skillet, cookie skillet recipe, deep dish cookie recipe, easy vegan desserts, easy vegan recipes, giant cookie, giant cookie recipe, vegan birthday desserts, vegan chocolate chip cookie, vegan chocolate chip cookie recipe, vegan cookie, vegan cookies, vegan deep dish cookie, vegan dessert recipes, vegan food, vegan junk food, vegan sweets

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 8 servings

Calories 290.9 kcal

Author Ayaka

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.

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