Vegan Chocolate Chip Cookie Skillet

This Vegan Chocolate Chip Cookie Skillet is a gooey, rich, and indulgent dessert that’s shockingly simple to make. It’s gluten-free, vegan, and paleo-friendly, making it a treat that everyone can enjoy. Made with almond flour, coconut sugar, and flaxseed, this cookie is soft in the center with crisp edges, loaded with melty dark chocolate, and perfect served warm with a scoop of non-dairy ice cream.

Why You’ll Love This Recipe

• Vegan, gluten-free, and paleo-friendly

• Ready in just 25 minutes

• One bowl and one skillet—minimal cleanup

• Gooey, soft, and chocolate-loaded

• Naturally sweetened with coconut sugar

• Perfect for sharing (or not!)

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• flaxseed meal

• water

• natural nut or seed butter

• avocado oil

• coconut sugar

• vanilla extract

• super fine almond flour

• coconut flour

• fine salt

• baking soda

• dark chocolate chips

• chopped dark chocolate

Directions

1. Make Flax Egg
   In a small bowl, mix flaxseed meal with water. Let it sit for about 5 minutes until it thickens into a gel-like texture.

2. Preheat Oven
   Preheat your oven to 350ºF (175ºC). Line an 8- or 9-inch cast iron skillet with parchment paper and set aside.

3. Mix Wet Ingredients
   In a medium bowl, combine the nut or seed butter, avocado oil, and coconut sugar. Whisk vigorously or use a hand mixer. Add the flax egg and vanilla extract, then whisk again until fully combined.

4. Add Dry Ingredients
   Add almond flour, coconut flour, baking soda, and salt to the bowl. Mix until fully incorporated. Fold in the dark chocolate chips and chopped chocolate.

5. Assemble in Skillet
   Press the dough evenly into the prepared skillet. Top with additional chocolate chips or chunks if desired, gently pressing them into the dough.

6. Bake
   Bake for 18–22 minutes, or until the top is lightly golden and the edges are just set. The center will still be soft.

7. Cool & Serve
   Let the skillet cool for about 10 minutes before serving. The cookie will be gooey fresh out of the oven but will firm up as it cools. Serve warm with vegan ice cream or let it cool completely and slice into cookie bars.

Servings and timing

Servings: 8-inch skillet (serves about 6–8)
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Variations

• Add nuts: Fold in chopped pecans or walnuts for crunch.

• Spice it up: Add a pinch of cinnamon or espresso powder for depth.

• Make it nut-free: Use sunflower seed butter or tahini instead of nut butter.

• Lower sugar: Replace coconut sugar with monk fruit sweetener or a sugar-free alternative.

• Single serve: Divide the dough into ramekins for individual portions.

Storage/Reheating

Storage: Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Reheating: Warm slices in the microwave for 15–20 seconds or in the oven at 300ºF until heated through.
Freezing: Wrap individual slices and freeze for up to 1 month. Thaw and reheat before serving.

FAQs

Can I make this in a regular baking pan?

Yes, use an 8×8-inch square pan or similar. Bake time may vary slightly—start checking at 18 minutes.

What nut butters work best?

Almond butter and cashew butter work great. Peanut butter adds more flavor but slightly alters the texture.

Can I make this without coconut flour?

Coconut flour helps with structure, but you can try replacing it with more almond flour—start with 2 extra tablespoons.

Is it okay to skip the flax egg?

The flax egg helps bind the cookie. You can try using a chia egg or a store-bought egg replacer if needed.

Can I use maple syrup instead of coconut sugar?

Not for this recipe, as the texture depends on granulated sugar. Use a dry sugar substitute instead.

Is this cookie skillet healthy?

It’s a better-for-you treat made with whole food ingredients, but still a dessert meant to be enjoyed in moderation.

Can I add more chocolate?

Always. Add more chips or chunks on top before baking for extra indulgence.

Can I bake this ahead of time?

Yes! Bake it earlier in the day and warm it slightly in the oven before serving.

Will it taste coconut-y?

No, coconut flour and sugar don’t give a strong coconut flavor, especially with the chocolate.

Can I make it oil-free?

The oil adds richness, but you could try replacing it with more nut butter or applesauce for a softer texture.

Conclusion

This Vegan Chocolate Chip Cookie Skillet is your new go-to dessert for indulgent flavor with wholesome ingredients. Crispy edges, a gooey center, and pools of melty chocolate make this a true crowd-pleaser, whether you’re hosting friends or treating yourself after dinner. Best of all, it’s easy, fast, and fits into vegan, gluten-free, and paleo lifestyles—so there’s every reason to make it tonight.

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