Chewy. Warm. Giant cookie. Enough said 🙂. I’m a self-confessed sugar bug but our small (albeit carefully curated) collection of dessert recipes would say otherwise ☺️. Just recently my colleagues and I were sharing our top picks for dessert (yes I was likely the instigator for this topic, lol) and my team member described how his mom would always make the best chocolate chip skillet cookie there ever was. That moment was all I needed to set this recipe in motion…today I bring you our Vegan Chocolate Chip Skillet Cookie.
I have fond memories of chocolate chip skillet cookies myself….Janik and I would frequent (far too often) a neighbourhood pizza shop not only for their wood-oven pizzas but for their chocolate chip skillet cookie. Deliciously crunchy on the outside with a chewy inside, this cookie was baked to perfection and topped with vanilla ice cream. It was sweet….and I mean very sweet. The kind of sinfully sweet decadence reserved for young couples in love, lol. With fond memories of this skillet cookie I set out to make what I have coined “indulgence in a pan”😀.
The mix of semi-sweet and dark chocolate chips keeps the cookie sweet but not over-the-top sweet while the use of heart-healthy chickpea flour – more robust in soluble fiber than unbleached, white flour – helps me keep this recipe (at least in my mind!) out of the realm of ‘junk food’. Since I’m a sucker for any kind of chocolate-caramel combination I opted to drizzle vegan caramel sauce over the chocolate chip skillet cookie – if not for presentation for one final ode to indulgence. The four of us devoured the cookie and proclaimed this was our one of our “best” desserts yet.
1 Tbsp ground flax seeds
3 Tbsp water, room temperature
This & That:
1/2 cup + 1 Tbsp vegan butter, room temperature
1/2 cup brown sugar
1/2 cup cane sugar
2 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1 cup all-purpose flour
1/4 cup chickpea flour
2 Tbsp tapioca flour
Pinch of Himalayan pink salt
3/4 cup dairy-free semi-sweet chocolate chips
1/4 cup dark chocolate chips or dark chocolate, shaved
1/Prepare flax egg: Combine flax seeds and water until combined; let sit for 10-15 minutes to “set” or thicken up
2/Preheat oven to 375F
1/Add vegan butter, brown sugar and cane sugar to a large prep bowl. Using a stand mixer or immersion blender, beat until you reach a creamy consistency.
2/Add flax egg and vanilla to the mixture. Blend/beat until well combined.
3/Add baking powder, baking soda, all-purpose flour, chickpea flour, tapioca flour and pinch of salt to the mixture. Blend until well combined.
4/Add semi-sweet chocolate chips and dark chocolate chips to the bowl. Give it a quick stir until chocolate is incorporated.
1/Transfer the batter to 10-inch non-stick skillet. Bake at 375F for 25 minutes or until golden brown and just set in the center.
2/Let skillet sit for 5 minutes to cool ever so slightly. Drizzle with caramel sauce (optional) or serve with ice cream.
Caution: Don’t over bake! When you remove from the oven the cookie should still look moist and chewy.