This Vegan Peanut Butter Cookie Skillet is a special treat for chocolate lovers. This cookie is decadent and chocolate-ty. Some key ingredients include all natural creamy peanut butter and my favorite non-dairy chocolate caramel chips.
Vegan Peanut Butter Cookie Skillet
1 1/2 Cups of all-purpose flour
3/4 Cup of coconut sugar
1/2 Cup of Cup of unsweetened applesauce
2 Tablespoons of coconut oil, melted
1/2 Cup of creamy peanut butter
1 Teaspoon of baking soda
1 Teaspoon of vanilla extract
1/2 Cup of nondairy chocolate caramel chips
-Preheat the oven to 375F and grease a cast iron skillet or you can use a baking dish. Spray olive oil or coconut oil.
-In a large bowl, combine the flour and baking soda. Set aside. In a medium bowl, combine the coconut sugar, unsweetened applesauce, coconut oil, vanilla extract and peanut butter. Mix with a hand mixer. Add the wet to the dry mixture then fold in the chocolate chips until they are distributed throughout the peanut butter cookie dough then pour the dough into the skillet.
-Evenly spread the dough mixture around the edges and place in the skillet in the oven to bake for 22 to 24 minutes or until a toothpick comes out clean. Remove from the oven to cool before slicing and serve with nondairy ice cream and drizzle with melted chocolate. Enjoy!