Name: Vegan Skillet Cookie
Prep time: 15 min
Cook time: 25 min
Ingredients: 2 Tbsp Ground Flax Seed; 5 Tbsp Water; 2 tsp Vanilla Extract; 8 Tbsp Non Dairy Butter (I used Soy-Free Earth Balance); 1 Cup Granulated Sugar; 1 Tbsp Molasses, regular not blackstrap (If you don't have molasses, sub brown sugar for the white sugar); 2 1/4 Cups All Purpose Flour; 3/4 tsp Kosher Salt (1/2 tsp if using table salt); 2 tsp Baking Powder; 3/4 tsp Baking Soda; 1 1/4 Cups Chopped Chocolate or Chocolate Chips (I used a combo)

This Vegan Deep Dish Skillet Cookie is is eggless, easy to make and a definite crowd pleaser. Top with vegan ice cream for a super decadent dessert.

Cookies are my absolute favorite dessert to eat. But when making a dessert for a crowd I typically end up making a cake because they're a showstopper. But this Vegan Cookie Skillet transforms humble cookies into a gorgeous, decadent dessert, perfect for any occasion, with no cake decorating skills required.

Dough pressed into a cast iron skillet — Press the dough into a cast iron pan.

Vegan Butter: As always I use Soy-Free Earth Balance. Use whatever non-dairy butter you prefer here, but thats my top recommendation.

Sugar: For sweetness and structure.

Molasses: I don't but brown sugar because its a combination of white sugar and molasses and I always have both. If you don't have molasses, you can substitute brown sugar for all of the white sugar, here.

Flax Egg: A flax egg is a combination of ground flax and water. It acts as a binder in this recipe, kind of how a regular egg would. But since this skillet cookie is vegan and eggless, flax egg it is!

Vanilla: Vanilla acts as a background flavor.

Flour: Regular old AP flour, here. I always use King Arthur. Its pretty local to my area and the quality is amazing.

Baking Powder and Baking Soda: To leaven the cookie skillet.

Salt: For balance.

Chocolate: I used a combination of chopped chocolate and chocolate chips here. You can use all chocolate chips or all chopped chocolate or a combo. Its just personal preference.

Baked Vegan Cookie Skillet — This Cookie Skillet bakes up golden brown and gooey on the inside.

How to Make the Skillet Cookie

This Vegan Skillet Cookie recipe is made exactly how regular cookies are made, we just bake it differently.

Start by creaming the non dairy butter, sugar and molasses together. I used a bowl with a spatula, but you can use a hand mixer or stand mixer if you prefer.

Then, add the flax egg and vanilla to the mix.

Next, add the dry ingredients. This cookie dough is THICK so this will take some elbow grease if you're using a bowl and spatula.

Finally, add the chocolate chunks or chips.

Press the entire dough into a cast iron skillet and bake until the edges are golden.

I recommend serving this warm with vegan ice cream.

2 slices of Vegan Skillet Cookie on white plates with gold forks — I like to let it cool and serve it in slices

How to Store the Cookie Skillet

I don't recommend keeping this Vegan Deep Dish Cookie Skillet around for long. But, I don't really think you will need to worry about that.

To store, wrap the skillet tightly with plastic wrap and leave at room temperature for up to two days.

A bite of Vegan Skillet cookie on a on a fork white plate — Definitely serve with a scoop of ice cream

Looking for More Crowd Pleasing Desserts?

Vegan Oreo Cake

Vegan Peanut Butter Cake

Biscoff Brownies

Vegan Seven Layer Bars by: Nora Cooks

Close up of a slice of Deep dish cookie skillet

Vegan Skillet Cookie

Megan Calipari

This Vegan Deep Dish Skillet Cookie is is eggless, easy to make and a definite crowd pleaser. Top with vegan ice cream for a super decadent dessert.

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 25 mins

Course Dessert

Cuisine American

Servings 8 Servings

Equipment

1 Bowl
1 Spatula
1 9-10 Inch Cast Iron Skillet
Measuring Cups and Spoons

Ingredients

2 Tbsp Ground Flax Seed
5 tablespoon Water
2 teaspoon Vanilla Extract
8 tablespoon Non Dairy Butter I used Soy-Free Earth Balance
1 Cup Granulated Sugar
1 tablespoon Molasses, regular not blackstrap If you don't have molasses, sub brown sugar for the white sugar
2 ¼ Cups All Purpose Flour
¾ teaspoon Kosher Salt ½ teaspoon if using table salt
2 teaspoon Baking Powder
¾ teaspoon Baking Soda
1 ¼ Cups Chopped Chocolate or Chocolate Chips I used a combo

Instructions

Preheat oven to 350* F. Grease a 9"-10" cast iron skillet with oil.
In a small bowl, combine ground flax, water and vanilla. Stir and set aside.
2 tablespoon Ground Flax Seed, 5 tablespoon Water, 2 teaspoon Vanilla Extract
In a large bowl, combine non dairy butter, sugar and molasses.
8 tablespoon Non Dairy Butter, 1 tablespoon Molasses, regular not blackstrap, 1 Cup Granulated Sugar
Cream the butter, sugar and molasses with a spatula or wooden spoon until well combined and fluffy.
Into the creamed non dairy butter and sugar, add the flax egg.
Stir until well combined.
Add flour, baking powder, baking soda and salt. Stir until just combined.
2 ¼ Cups All Purpose Flour, ¾ teaspoon Kosher Salt, 2 teaspoon Baking Powder, ¾ teaspoon Baking Soda
Add chocolate chunks or chips and stir to distribute.
1 ¼ Cups Chopped Chocolate or Chocolate Chips
Scrape the mixture into the prepared cast iron pan.
Press the dough into the pan evenly.
Bake in a 350* oven for 22-25 minutes or until the edges are golden brown.
Cool slightly and serve.