Chocolate Chip Skillet Cookie
This gooey vegan skillet cookie is made with oat flour, almond butter, and coconut sugar for a healthier twist. Bakes up golden, chewy, and perfect for sharing.
- Prep Time: ~10 minutes
- Cook Time: ~25 minutes
- Total Time: ~35 minutes
- Yield: 4–6 servings
- Category: Dessert, Vegan Baking
- Method: Oven-Baked
- Cuisine: American
- Diet: Vegan
Ingredients
Oat flour (gluten-free if needed)
1/3 cup almond butter (or other nut/seed butter)
1/4 cup coconut oil, melted
1/2 cup coconut sugar (or other unrefined sweetener)
1/4 cup almond milk (or any plant-based milk)
1 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup chocolate chips (plus extra for topping)
Instructions
Preheat oven to 175–180°C (350°F) and lightly grease an oven-safe skillet.
In one bowl, whisk together 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 dry ingredients into the wet mixture until just combined.
Stir in most of the chocolate chips, reserving a few for the top.
Press dough evenly into the skillet and top with remaining chocolate chips.
Bake for ~25 minutes, or until edges are golden and the center is just set.
Let cool slightly, then serve warm with a spoon or slice into wedges.
Notes
For a nut-free version, use sunflower seed butter.
Swap coconut sugar with maple syrup or agave (adjust liquid slightly).
Add-ins like chopped nuts, dried fruit, or peanut butter chips work great.
Make individual portions in ramekins—bake for 15–20 minutes.
Store tightly wrapped at room temp for up to 3 days.
Find it online: https://allrecipesmade.com/chocolate-chip-skillet-cookie/
