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    Home » Recipes » Desserts » Cookies

    Vegan Skillet Cookie

    Published: Oct 2, 2022 by Megan Calipari · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    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.

    Ingredients for Making Vegan Cookie Skillet

    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

    📖 Recipe

    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.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Total Time 40 minutes mins
    Course Dessert
    Cuisine American
    Servings 8 Servings
    Calories 508 kcal

    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 Light Brown Sugar, packed
    • 2 ¼ Cups All Purpose Flour
    • ¾ teaspoon Kosher Salt ½ teaspoon if using table salt
    • 2 teaspoon Baking Powder
    • 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 Cup Light Brown Sugar, packed
    • Cream the butter and brown sugar 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 and salt. Stir until just combined.
      2 ¼ Cups All Purpose Flour, ¾ teaspoon Kosher Salt, 2 teaspoon Baking Powder
    • 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.

    Notes

    The cast iron pan I have is this one by Lodge and I love it!

    Nutrition

    Serving: 1SliceCalories: 508kcalCarbohydrates: 69gProtein: 6gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 2gCholesterol: 2mgSodium: 420mgPotassium: 216mgFiber: 4gSugar: 37gVitamin A: 14IUVitamin C: 0.01mgCalcium: 87mgIron: 4mg
    Tried this recipe?Let us know how it was!

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    Hi, I'm Megan! I'm a trained pastry chef who is passionate about creating vegan desserts and meals for everyone. My recipes use simple ingredients and methods to create delicious results.

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