Vegan Chocolate Chip Skillet Cookie
This vegan chocolate chip skillet cookie is out of this world. It's so decadent, chewy, soft, and perfect to enjoy with ice cream or whipped cream. This skillet cookie only takes 10 minutes to make and is the best dessert to make for when you're in need of a sweet treat.
Ingredients
- 1/3 cup vegan butter melted
- 1/4 cup brown sugar, packed
- 2 tbsp granulated white sugar
- 1 flax egg (1 tbsp ground flaxseed meal, 3 tbsp warm water)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup + 1 tbsp all-purpose flour, spoon and level method
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350℉.
- Grease a skillet (cast iron or oven-safe skillet) with olive oil or butter and set aside.
- In a small bowl, prepare your flax egg by mixing ground flaxseed meal with water. Set aside for 5 minutes.
- To a medium-sized bowl, whisk melted butter, packed brown sugar, and white sugar together until well combined and no clumps remain.
- Add the flax egg, vanilla extract, and salt and mix until combined.
- Add flour, baking powder, and baking soda and mix until 80% of the flour has been combined.
- Add the chocolate chips, and mix until just combined, and no flour chunks remain.
- Pour cookie batter into skillet and bake for 20 minutes, or until edges brown slightly.
- Optionally add additional chocolate chips to the skillet promptly once it comes out of the oven, and add flaky sea salt before enjoying.
Notes
How to store: Place in an airtight container and keep in the fridge for one week.