Vegan Salted Caramel Chocolate Chip Skillet Cookie

Vegan Salted Caramel Chocolate Chip Cookie Skillet flice on a white plate topped with ice cream.

5 from 1 vote

Vegan Salted Caramel Chocolate Chip Skillet Cookie

This Vegan Salted Caramel Chocolate Chip Skillet Cookie is is eggless, easy to make and a definite crowd pleaser. This skillet cookie bakes in just 25 minutes!

Prep Time15

Cook Time27

Total Time42

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Servings

Calories: 508kcal

Author: Megan Calipari

Cost: $6

Equipment

1 Bowl
1 Spatula
1 9-10 Inch Cast Iron Skillet Or other oven safe 9 to 10-inch skillet
Measuring Cups and Spoons

Ingredients

2 Tbsp Ground Flax Seed
6 tablespoon Water
2 teaspoon Vanilla Extract
10 tablespoon Non-Dairy Butter, room temperature
1 ¼ Cup Light Brown Sugar, packed
2 ¼ Cups All Purpose Flour
1 teaspoon Baking Powder
½ teaspoon Baking Soda
¾ teaspoon Kosher Salt ½ teaspoon if using table salt
1 ¼ Cups Chocolate Chips, divided
¾ Cup Chopped Soft Caramel Candies, divided see note
Flakey Sea Salt optional

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, 6 tablespoon Water, 2 teaspoon Vanilla Extract
In a large bowl using a wooden spoon or a hand mixer, cream the non-dairy butter and brown sugar until well combined and fluffy.
10 tablespoon Non-Dairy Butter, room temperature, 1 ¼ Cup Light Brown Sugar, packed
Add the flax egg and and stir until well combined.
Add flour, baking powder, baking soda and salt. Stir until just combined.
2 ¼ Cups All Purpose Flour, 1 teaspoon Baking Powder, ¾ teaspoon Kosher Salt, ½ teaspoon Baking Soda
Add 1 cup of chocolate chips and ½ cup of chopped caramel candies and stir to distribute.
1 ¼ Cups Chocolate Chips, divided, ¾ Cup Chopped Soft Caramel Candies, divided
Scrape the mixture into the prepared cast iron pan and press it out evenly. Then, top with the remaining chocolate chips and caramel candies.
Bake in a 350* oven for 24-27 minutes or until the edges are golden brown.
Cool slightly, top with a sprinkle of flakey sea salt and serve.
Flakey Sea Salt

Notes

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

I used Cocomels Sea Salt Caramels. Use whatever you like, but do not use hard caramels!

To store, wrap tightly with plastic wrap and store at room temperature for up to 4 days.

Or, slice and transfer to an airtight container and store in the freezer for up to a month.

Nutrition