Why I’ll Love This Recipe

I adore the balance of wholesome ingredients that come together to create a melt-in-your-mouth center with crispy edges. It’s vegan-friendly and easy—no chilling or complicated steps, just simple pantry staples and a warm skillet dessert I can dig into with a spoon in about 35 minutes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Oat flour (gluten‑free if needed)
Almond butter or other nut/seed butter
Coconut oil
Coconut sugar (or another unrefined sweetener)
Almond milk (or plant‑based milk)
Vanilla extract
Baking powder
Baking soda
Salt
Chocolate chips

Directions

Preheat oven to 175–180 °C (350 °F) and lightly grease an oven-safe skillet.
In a bowl, whisk oat flour, baking powder, baking soda, and salt.
In another bowl, mix almond butter, melted coconut oil, coconut sugar, almond milk, and vanilla until smooth.
Fold the dry ingredients into the wet until just combined.
Gently stir in most of the chocolate chips, reserving some for topping.
Press the dough into the skillet and sprinkle the remaining chips on top.
Bake about 25 minutes, until edges are golden and center is just set.
Let it cool slightly, then serve warm—scoop it out with a spoon or slice into wedges.

Servings and timing

Servings: About 6 slices (or enough to share with 4–6)
Total time: Approximately 35 minutes
- Prep: ~10 minutes
- Cook: ~25 minutes

Variations

Nut‑free: Use sunflower seed butter instead of almond butter.
Sweetener swap: Try maple syrup or agave instead of coconut sugar—just adjust liquid slightly.
Add‑ins: Fold in chopped nuts, dried fruit, or peanut butter chips.
Mini version: Bake in individual ramekins—reduce baking time to 15–20 minutes.

Storage/reheating

To store: Wrap tightly; store at room temperature for up to 3 days.
To reheat: Warm briefly in the oven or microwave for a few seconds to revive that gooey center.

FAQs

Can I use regular flour instead of oat flour?

Yes—I often swap in whole wheat or all-purpose flour one-for-one when I’m not avoiding gluten.

Is it really egg-free and butter-free?

Yes—I rely on almond butter and coconut oil for binding and moisture, creating a similar texture without eggs or butter.

Can I make it sweeter?

Absolutely—I might drizzle maple or agave syrup over the top after baking for an extra sweet touch.

How do I know when it’s done?

I look for golden edges and a center that’s just set but still slightly soft—that’s the sweet spot for gooey perfection.

What if I don’t have a skillet?

No problem—I press the dough into an oven-safe baking dish or 20 cm (8-inch) round cake pan and bake until edges firm up.

Conclusion

This egg-free, butter-free chocolate chip skillet cookie is one of my most-loved desserts—rich, comforting, and irresistibly gooey. It’s so simple and flexible, I can whip it up anytime and still get that cozy, spoonable cookie experience. Let yourself enjoy every warm, chocolate-studded bite!