A quick and easy vegan chocolate chip skillet cookie to share when time is of the essence. It’s ever so quick to make and doesn’t take long in the oven either. Best served warm with ice cream for dessert. This recipe is for two, but will feed three or even four more restrained people. You can easily scale it up to feed a crowd too.
This is one of my go-tos when I’m in need of a sweet vegan treat. It’s chewy, crisp around the edges, good and chocolatey and ever so comforting. You can eat it warm for dessert or cut it into cookie bars when cool and serve at room temperature.
What’s The Difference Between a Skillet Cookie And Cookie Bars?
Well, both skillet cookies and cookie bars are baked in the oven. The first uses a skillet to bake the cookie in and the other is a traybake, so is usually made in larger portions and baked in a square or rectangular tin.
The main difference between the two is that it’s traditional to serve skillet cookies warm from the oven with ice-cream for dessert. Cookie bars, by contrast, are a stalwart of potlucks and parties and they’re generally served at room temperature.
The mix is very similar. Both are made from a stiff cookie like dough which you press into a pan. They have all of the flavour of traditional chocolate chip cookies, but with an extra gooey centre. They’re super easy to make too. No need for chilling the dough prior to baking and no need to spend time creating individual cookies.
Baking your cookie bars in cast iron gives them an extra crisp and chewy edge that makes them even more delightful.
In the US skillet cookies are often called pizookie, which is an amalgamation of pizza and cookie.
Vegan Skillet Cookie
As stated above, this vegan skillet cookie is really quick and easy to make. It’s also chewy, gooey and delicious. Make it once and I can almost guarantee you’ll want to make it again and again.
I use a one pan method to make the dough, so there’s less mess and relatively little in the way of washing up. A definite win in my book.
As you’d expect from me, my vegan skillet cookie is a little healthier than most recipes out there. I use less fat, less sugar, dark chocolate and wholemeal flour. It’s still a dense calorific food though, so it’s not a good idea to eat too much of it or too often.
For some reason, I find it easier to work with ounces for this recipe. It’s easier to scale up and down. But fear not, I’ve given the equivalent amounts in grams in the recipe card at the bottom of the post.
The amount given in the recipe is enough for two to four people, depending on how indulgent you’re feeling. It’s a lovely treat to share with just one other. But it will easily stretch to three or even four with a more modest portion size.
You Will Need
A 15 cm (6 inch) cast iron skillet. It’s fine to use a similar sized round baking tin if you have one, but it won’t give you quite the same results as a cast iron pan. I have a set of three cast iron pans*, which includes a 15 cm skillet and I use them all the time.
There are only six main ingredients in this recipe for a vegan skillet cookie. This makes it nice and simple and you’ll most likely have all of the them in your store cupboard.
Coconut oil – can swap for a light olive oil or flavourless oil if desired.Light brown sugar – gives a delicious light caramel flavour. It’s fine to use coconut sugar or something like rapadura instead. I use muscovado sugar as it has more molasses in than other types of brown sugar.Plant milk – any plant milk will do. I’ve used both soy and cashew.Vanilla extract – permeates the whole cookie with its sweet complex flavour.Wholemeal flour – ordinary plain wholegrain flour or a heritage variety such as spelt are both good.Vegan chocolate chips – not all dark chocolate is vegan, so if it matters, do check the label.
Vegan Skillet Cookie: Step-by-Step
This giant cookie or cookie bar bake is ever so easy to make. It’s pretty much a question of melting, stirring and sticking in the oven. It takes less than ten minutes to prepare and only fifteen minutes to bake.
Step 1. Preheat Oven
This is a bit of an obvious step, but it’s one I don’t always remember. It’s particularly important with this bake to set the oven before you do anything else as it takes so little time to actually prepare this giant cookie.
Step 2. Melt Coconut Oil
Unless your kitchen is super hot, you’ll need to melt the coconut oil before you can use it. Weigh it out and place in a medium sized pan over a low heat. As soon as it’s melted, turn off the heat.
Step 3. Add Milk and Sugar
Immediately add the milk, sugar, salt and vanilla extract.
Give everything a good stir. You should end up with a syrupy liquid.
Step 4. Add Flour
Quickly whisk the flour, baking powder and bicarbonate of soda together to combine. Make sure you’ve pressed out any lumps in the baking powder or bicarb first. You want these two as evenly distributed as possible.
Use a wooden or metal spoon to stir the flour into the oily syrup until everything’s well combined. You should end up with a stiff cookie dough consistency.
Step 5. Add Chocolate Chips
Reserve a small handful of the chocolate chips for later use. Work the rest into the dough with your spoon until the chips are more or less incorporated.
Oil the skillet to ensure the cookie won’t stick. It shouldn’t do if you have a well seasoned skillet. Press the dough into the pan using the back of your spoon. Try to get as even a layer as possible.
Scatter the reserved chocolate chips over the top and gently press them down so that the dough holds them in place.
Step 6. Bake Cookie
Place the skillet into the middle of your preheated oven. Don’t worry if it’s not quite up to temperature, it shouldn’t be far off.
Bake for fifteen minutes. The dough should be golden, well risen and almost firm to the touch. If it isn’t, pop it back in the oven for three to five minutes longer.
Step 7. Serve Cookie
If you’re going to eat this for dessert, serve it straight away whilst it’s still warm. Top the cookie with two to three scoops of your chosen ice-cream, depending on how many are sharing. Provide a spoon each and tuck in.
Alternatively, cut the cookie into slices and serve in individual bowls with a scoop of ice-cream on top.
If it’s vegan cookie bars you’re after, allow the bake to cool in the pan. Then cut into quarters and serve. Or if you’re worried about damaging your skillet, turn the cookie out first before slicing it.
Vegan cookie bars will keep for three days in an airtight container. No need to put them in the fridge.
Vegan Skillet Cookie: Make It Yours
The recipe I’ve given is for a basic chocolate chip cookie. It’s super quick and easy to make and you’ll most likely have all of the ingredients to hand. You can change it to suit your tastes quite easily though. Here are a few suggestions:
I used vegan chocolate chips with a cacao content of 81% in the images you can see in this post. However, go with whatever grabs your fancy. There are many types of vegan chocolate to choose from these days, including milk chocolate and even white chocolate.
Swap the chocolate chips for flavoured chocolate. My favourites are chilli, salted caramel, orange and coffee. If you can’t get hold of flavoured chocolate chips, just chop the appropriate weight of a chocolate bar into small pieces.
Fruit & Nut Vegan Skillet Cookie
Skip the chocolate and add a mix of dried fruit and chopped nuts. Go with your favourite nuts and add whatever fruit you like best. Dried apricots, cranberries and raisins are all delicious. You’ll need to chop larger fruit, such as apricots, into small pieces if using those.
Alternatively go with just one or the other. You can also keep the chocolate chips, but add a handful of chopped nuts to it. Hazelnuts work particularly well with chocolate. Similarly, try white chocolate chips but add a handful of dried cranberries.
Orange Vegan Skillet Cookie
Finely grate the zest from half an organic orange into the cookie dough mix.
Coffee Vegan Skillet Cookie
Dissolve half a teaspoon of instant coffee into the milk and sugar mix and omit the vanilla extract.
Double Chocolate Vegan Skillet Cookie
Add two teaspoons of cocoa powder to the cookie dough along with the flour.
Vegan Skillet Cookie For Pudding
If you’re eating this giant chocolate chip cookie for dessert and want to go really fancy, drizzle some warm chocolate sauce over the top. But chocolate sauce or no chocolate sauce, do serve this cookie soon after it comes out of the oven and don’t forget the ice-cream.
Vanilla ice-cream is always good and it echoes the vanilla notes in this giant cookie. But other ice-cream flavours can work well too. The one you can see in the images in this post is a hazelnut chocolate chip one and it was delicious. Any type of chocolate ice-cream is fabulous and actually coffee is surprisingly good too.
Giant Vegan Skillet Cookie
If you want to scale up this vegan skillet cookie and make it even more giantlike, it’s very easy to do.
20 cm (8 inch) Skillet Cookie
Double the quantities for a 20 cm (8 inch) skillet pan or round baking tin.
25 cm (10 inch) Skillet Cookie
Triple the quantities for a 25 cm (10 inch) skillet pan or round baking tin. For a thinner giant cookie, just use double the quantities. If you do this you’ll need to check on it ten minutes after it goes into the oven.
Other Vegan Bakes You Might Like
Keep in Touch
Thanks for visiting Tin and Thyme. If you bake this vegan skillet cookie, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #nanorecetas, so I can spot them.
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If you’d like more cookie recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.
Vegan Skillet Cookie – The Recipe
Vegan Skillet Chocolate Chip Cookie
A quick and easy vegan chocolate chip skillet cookie to share when time is of the essence. It’s ever so quick to make and doesn’t take long in the oven either. Best served warm with ice cream for dessert. This recipe is for two to four people but you can easily scale it up to feed a crowd.Prep Time10 minsCook Time15 minsTotal Time25 minsCourse: Dessert, SnackCuisine: AmericanKeyword: chocolate chip, cookies, easy, quick, traybakeServings: 2 peopleCalories: 541kcalAuthor: Choclette @ Tin and ThymeIngredients1 oz (30g) coconut oil2 oz (60g) soft brown sugar (I use muscovado)2 tbsp (30 ml) plant milk⅛ tsp vanilla extractpinch sea salt4 oz (120g) wholemeal flour¼ tsp baking powder⅛ tsp bicarbonate of soda1 ½ oz (45g) dark chocolate chips if it matters, make sure they’re certified veganInstructionsSet the oven to 180℃ (160℃ fan, 350℉, Gas 4).Melt the oil in a medium sized saucepan then turn off the heat.1 oz (30g) coconut oilStir in the sugar, milk, vanilla extract and salt.2 oz (60g) soft brown sugar, 2 tbsp (30 ml) plant milk, ⅛ tsp vanilla extract, pinch sea saltAdd the flour, baking powder and bicarb and stir until you can’t see any more flour. The mixture will be a bit stiff, but should still be easily malleable.4 oz (120g) wholemeal flour, ¼ tsp baking powder, ⅛ tsp bicarbonate of sodaStir in all but a small handful of chocolate chips. Keep these in reserve.1 ½ oz (45g) dark chocolate chipsTurn the dough out into a small oiled skillet and press the mixture down to form an even layer.Press the reserved chocolate chips into the dough, so that they’re caught by the dough, but are still showing.Bake in the middle of the oven for fifteen minutes. The dough should be risen and firm to the touch.Allow to cool for five minutes, then tuck in. Serve with a scoop or two of vanilla, coffee or chocolate vegan ice cream.NotesIf you want to go really fancy, drizzle some warm chocolate sauce over the top.A skillet cookie is dense calorific food, so it’s not a good idea to eat too much of it. The amount given in the recipe is enough for two to three people, but will stretch to four for a more modest portion.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.NutritionCalories: 541kcal | Carbohydrates: 81g | Protein: 10g | Fat: 22g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 108mg | Potassium: 450mg | Fiber: 7g | Sugar: 35g | Vitamin A: 66IU | Vitamin C: 1mg | Calcium: 150mg | Iron: 3mg Tried this recipe?Please take a photo and mention @choclette8 or tag #nanorecetas on Instagram, Twitter or Facebook.
I’m sharing this recipe for a giant chocolate chip vegan skillet cookie with #CookBlogShare, which is hosted by Melissa Traub this week.