For a decadent and delicious dessert, try making this Vegan Chocolate Chip Oatmeal Cookie Skillet. It’s topped off with nondairy ice cream and drizzled with nondairy chocolate and peanut butter. This dessert would be great to serve during the Thanksgiving holiday.
Vegan Chocolate Chip Oatmeal Cookie Skillet
Ingredients:
3/4 cup of old fashioned oats
1/2 cup of vegan butter, softened
1 1/2 cup of all-purpose gluten-free
1 cup of coconut sugar
1/4 cup of nondairy almond milk
1 teaspoon of baking powder
1 teaspoon of baking soda
Pinch of Himalayan salt
1/2 cup of dark nondairy chocolate chips
Sprinkle of nondairy chocolate chips for the top
Topping:
3 tablespoons of peanut butter, melted
3 tablespoons of nondairy chocolate, melted
1 tablespoon of chocolate oil
Directions:
-Preheat the oven to 350F degrees. Grease 9 inch to 10 inch cast iron skillet with vegan butter and set aside.
-In a medium size mixing bowl, add the vegan butter and coconut sugar. Mix with a hand held mixer. Then add unsweetened almond milk and vanilla. Combine ingredients.
-In a separate bowl, whisk together the oats, flour, baking soda, baking powder and Himalayan salt .
-Pour the dry ingredients into the wet ingredients stirring to form a dough. Fold in the nondairy chocolate chips.
-Spread the dough into the cast iron skillet and bake in the oven for about 22-24 minutes or until golden brown on top. Try not to over-bake.
-Remove from oven to cool for a a few. Serve with nondairy vanilla ice cream and drizzled melted peanut butter and nondairy chocolate. Enjoy!
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