Vegan Chocolate Chunk Cookie In A Skillet is quick and easy to make. Some of the ingredients are non-dairy chocolate chunks, rolled oats, and coconut sugar. The cookie was gooey and chocolate-ty. It was topped off with nondairy vanilla ice cream and drizzled with caramel.
Vegan Chocolate Chunk Cookie in a Skillet
3/4 Cup of quick oats
1/2 Cup of vegan butter, softened
2 Cup sugar of coconut sugar
2 Teaspoon of vanilla extract
1 1/2 Cups of all-purpose gluten-free flour
1/2 Teaspoon of baking powder
1 Teaspoon of baking soda
Pinch of Himalayan salt
1 Cup of chopped nondairy chocolate chunks, (add more for the top if desired)
-Preheat the oven to 350F degrees. Grease 9 inch to 10 inch cast iron skillet with vegan butter and set aside.
-In a large bowl, add the vegan butter and coconut sugar, mix until creamy. Then add the almond milk and vanilla extracts and stir to combine.
-In a medium bowl, whisk together the flour, oats, baking soda, baking powder and Himalayan salt.
-Add the dry ingredients to wet ingredients until a dough forms. Mix in the chocolate chunks until combined.
-Spread the dough into the cast iron skillet, add additional chocolate chunks on top and bake in the oven for about 22- 24 minutes or until golden brown on top.
-Let cool until it’s set but still slightly warm for about 10 minutes or so. Serve with nondairy ice cream and drizzled melted caramel. Enjoy!