This vegan chocolate chip skillet cookie is ooey, gooey and everything a great chocolate chip cookie recipe should be and MORE...but without all the dairy.
Hands down this is my new favorite vegan chocolate chip cookie recipe. Because it's a skillet cookie, you get nice crispy edges and a large center that is soft and gooey. And that's what a great chocolate chip cookie recipe is all about, right?
Sometimes known as a Pizookie, chocolate chip skillet cookies are a hybrid between a classic cookie and a cake or pie. So, the best of both worlds!
Also, there's no need to work in batches like you do with traditional cookies. Just mix it all up ( I'll give you tips on this) pop it into your skillet, put it in the oven and wait for chocolate chip cookie heaven!
Ingredients in Chocolate Chip Skillet Cookies:
- Flour: I've used plain white flour to make this the simplest and quickest recipe possible, but if you want a gluten free flour, I'd suggest choosing one that has a 1:1 ratio like Dove's Farm or Bob's Red Mill flour. Baking is a science - Cups are just not accurate enough. I highly recommend using a scale for best results. I wrote an article with cups to grams conversions in case you don't have a scale.
- Brown Sugar: Here's a little baking science for you - Brown sugar is acidic, and baking soda needs an acid in order to make your skillet cookie rise. So, I wouldn't make any substitutions here...the whole recipe would need to be tweaked.
- Granulated Sugar: You will need to check to ensure that your sugar is not processed using bone char. If you are in the USA, where bone char is frequently used to refine sugar, I'd suggest using cane sugar, which is unrefined.
- Vanilla: Vanilla, especially if it's a quality brand, really elevates baked goods. Without it, desserts come out flat tasting.
- Plant Based Milk: I always recommend soya milk for baking. It has the highest protein content, and is the closest to traditional milk.
- Baking Soda: Works in tandem with brown sugar to make your skillet cookie puff up.
- Vegan Butter: Use the spreadable kind that comes in a tub for best results.
- Salt: Salt makes all the flavors pop.
- Vegan Chocolate Chips: Be sure to make sure that your chocolate chips are vegan.
- Heat your oven to 175 C (350 F). Grease an 8 inch cast iron skillet with vegan butter, and set it aside while we make the cookie dough.
- Beat the vegan butter, sugars, soya milk and vanilla in a medium size bowl. I used an electric hand mixer, but it's ok to use a spoon or fork as long as everything is well mixed. One of the secrets to vegan baking is to mix the wet ingredients really well, but not to over mix once the dry ingredients have been added.
- In a separate bowl sift together the dry ingredients. Sifting is super important for good results. If you don't have a sifter simply use a sieve.
- Now tip the dry ingredients into the wet ingredients and mix until until it's just combined. Be careful not over mix!
- Fold the chocolate chips in gently, and transfer the cookie dough to the skillet.
- Bake your skillet cookie for 25 minutes. It's done when the edges have browned.
- Enjoy with a big scoop of your favorite vegan ice cream!
**The full recipe with measurements is below.
Did You Make This Recipe?
It will keep fresh in the fridge or on the counter (covered) for three days.
Absolutely! You can store it in an airtight container in the freezer for up to three months.
You can use any ovenproof skillet.
Vegan Chocolate Chip Skillet Cookie
- 115 grams ( ½ cup ) vegan butter spreadable, from a tub
- 110 grams ( ½ cup ) brown sugar
- 100 grams ( ½ cup ) granulated sugar
- 60 ml ( ¼ cup) plant based milk
- 1 teaspoon vanilla
- 270 grams ( 2 cups ) flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 100 grams ( ¾ cup) vegan chocolate chips
- Heat the oven to 175 C (350 F). Grease an 8 inch skillet.
- Cream the butter, sugars, vanilla, and milk in a medium size bowl.
- In a separate bowl sift together the flour, baking soda and salt.
- Pour the dry ingredients into the wet and mix until combined. Stir in the vegan chocolate chips.
- Bake for 25-30 minutes, or until the edges are beginning to brown. Allow to cool for 10 minutes before serving.