This double chocolate cookie skillet is ooey gooey goodness! It's so fudgy while made with simple ingredients that you'll love. It is also super easy to whip up and perfect for when you're craving a last-minute sweet treat. It's vegan, gluten-free, dairy-free, and oh so delicious!
Ingredients
Here are the ingredients you'll need:
- gluten-free flour
- cacao powder
- brown sugar/coconut sugar
- sugar
- ground flaxseed
- vegan butter or coconut oil
- non-dairy chocolate chips
See recipe card for quantities.
Storage
Store leftovers in the fridge for up to 3 days!
Vegan & Gluten-free Chocolate Cookie Skillet
This double chocolate cookie skillet is vegan, gluten-free, dairy-free, super fudgy, and absolutely delicious!
Ingredients
- ¾ cup gluten-free flour
- ¼ cup cacao powder unsweetened
- ¼ cup brown sugar can sub coconut sugar
- ¼ cup granulated sugar
- 1 flax egg (1 tablespoon ground flax mixed with 3 tablespoon water)
- splash of vanilla extract
- ½ teaspoon baking powder
- ¼ cup melted vegan butter can sub melted ghee
- pinch of salt
- ½ cup non-dairy chocolate chips
- dairy-free ice cream for topping optional
Instructions
- Preheat oven to 350℉ and grease a small skillet with coconut oil.
- In a bowl, mix together the melted vegan butter, flax egg, sugars, and vanilla until smooth.
- Mix in the dry ingredients until you have a cookie dough. Fold in the chocolate chips.
- Press the dough into the prepared skillet and bake for 17-18 minutes. Let cool for about 5-10 minutes before topping with ice cream and enjoying!
Jenni
Can you sub out the white sugar for coconut sugar?
Hal
Hi, this looks great! I’m excited to make it for my family. Could you share what size skillet you used? Thanks!