Vegan Chocolate Chip Cookie Skillet

Dessert, Vegan

Happy Labor Day!

In making this Vegan Chocolate Chip Cookie Skillet I used a cast iron pan.  This cookie was gooey and moist.  And the non-dairy chocolate chips were delicious.  I drizzled some melted peanut butter across the cookie skillet, and I added some tasty non-dairy ice cream.

Whole Foods MarketWegmans and Sprouts Farmers Market are where I purchase my baking ingredients.  They have an excellent assortment for vegan and gluten free baking.

If you’d like to see some great kitchen essentials check out the ones I use by accessing my Shop Page at  You will see an excellent skillet that you can use for this recipe!

Vegan Chocolate Chip Cookie Skillet

1/4 Cup + 2 teaspoons of vegan butter spread, @earth balance
1/3 Cup of organic sugar
1/2 Cup of coconut sugar
2 Tablespoons of nondairy almond milk
1 Teaspoon of vanilla extract
1 Cup of Gluten free flour, @bobsredmill
1/2 Teaspoon of baking soda
1/2 Teaspoon of Himalayan salt
1/2 Cup of vegan nondairy chocolate chips, @Lilly’s
2-3 Tablespoons of peanut butter, melted

-Preheat the oven to 350F and grease a 8” inch skillet. (I doubled my batch to use a 9 inch pan).
-Beat or mix the butter, coconut sugar, organic sugar, nondairy almond milk and vanilla in a mixing bowl.
-Then in a mixing bowl, whisk the flour, baking soda and salt.
-Then fold the dry mixture into the wet until combined. Mix in the chocolate chips.
-Spread the batter into the skillet. Add extra chocolate chips for the top. (optional).
-Bake for 25-35 minutes or until golden brown according to your oven. Insert a toothpick in the middle until it comes out clean.
-After removing from the oven, let it cool a little then melt peanut butter in a saucepan. Drizzle with melted peanut butter. You can also add ice cream and enjoy!




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