This recipe is an amazing, easy vegan skillet cookie to make for a crowd! I love making it to share with friends, or if I am feeling selfish, I honestly could eat the whole thing myself. Top it with ice cream, and sometimes I even drizzle caramel on the top. It would be so good with peanut butter sauce on top too! This recipe has become a favorite for its ease, and amazing taste, I hope you enjoy it too!
What is a Skillet Cookie?
Essentially, a skillet cookie is a giant chocolate chip cookie, baked in a skillet. This vegan skillet cookie, is super gooey and is best while it is still warm. Now if you want to share it, that is totally up to you! I love mine topped with some vanilla ice cream. Because of all the brown sugar in it, it comes out to be super caramel-like in flavor! Highly addicting.
A good skillet cookie stays super gooey which is done by using eggs. For this recipe, instead of eggs, I used cornstarch. When developing my vegan brownie recipe, I found cornstarch to be a great ingredient to keep brownies staying fudgy. To make this recipe eggless, I used cornstarch and it works perfectly!
Baking Time
The baking time on this vegan skillet cookie will slightly vary based on the size of skillet you use. I used a 9″ un-coated cast iron skillet but you can use whatever kind you like! The larger the skillet you use, the less time you will have to bake the cookie. You are just looking for browned edges and a lightly brown center. If you’re unsure if it is done, it is better to under bake this, then over bake it.
Additional Tips
Some additional tips are quite simple! It is important that your vegan butter is at room temperature. When you are beating it with the sugar, it will become light and fluffy at room temperature. This will allow your cookie dough to be fluffy and create a gooey cookie. A second tip I have is correctly measure your flour. Too much flour and your vegan skillet cookie will be dense. Use a scale if you can, and if not, scoop and measure the flour into your measuring cups.
Disclosure: Some of the links above are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.
Vegan Skillet Cookie
- V
- VG
- DF
Nutrition per portion
Ingredients
- ¾ cup (165g) Light Brown Sugar
- ¼ cup (50g) Granulated Sugar
- ¾ cup (170g) Vegan Butter, Room Temperature
- 3 tbsp (40g) Oat Milk or Any Other Non-Dairy Milk
- 2 tsp (8g) Vanilla Extract
- 1 tsp White Vinegar
- 2 cups (266g) All Purpose Flour
- 1 tsp Baking Soda
- 1 tbsp (12g) Cornstarch
- ½ tsp (3g) Kosher Salt
- 1 ½ cups (9 oz) Semi-Sweet Chocolate Chips or Chocolate Chunks
Method
- Preheat oven to 350° F. Grease a 9-inch skillet.
- In a large bowl, add the light brown sugar, granulated sugar and vegan butter. Beat using an electric mixer until light and fluffy, 3 to 4 minutes.
- Add the oat milk, vanilla extract and vinegar in the butter sugar mixture and mix until smooth.
- Add the flour, baking soda, cornstarch and salt and mix on low speed until incorporated. Fold the chocolate chips/chunks into batter.
- Spread the cookie dough into the prepared skillet, in a nice even layer.
- Bake until edges are golden brown, about 25-30 minutes. Slightly cool for 20-25 minutes.
Quite literally the best thing I’ve ever eaten. Thank you for this recipe!