This no-mess, easy, vegan Skillet Chocolate Chip Cookie can be made in under 10 minutes for a satisfying dessert for the whole family. Serve it with your favorite non-dairy ice cream.
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Hey friends!
This month I am working behind the scenes on a very exciting new project that I CANNOT wait to share with you. Stay tuned! With the prep work required to get this project launched, I have made some changes to my blogging schedule. For the rest of August, I’ll be bringing you new recipes and reviews every Monday and Thursday, rather than my typical Monday, Wednesday, Friday schedule. Believe me, what I’ve got in store for you is going to make it all worth it!
Monday is starting off all right!
But you didn’t come here to talk about my blogging schedule, as EXCITING is that is for all of you. You’re here to talk about this gooey, rich, and divinely decadent vegan Skillet Chocolate Chip Cookie – swoon- topped with homemade chocolate sauce and vanilla bean ice cream.
How to Make Vegan Skillet Cookie {Video}
Recommended Ingredients & Equipment
These cookies are sweet and chewy with the perfect salty chocolate flavor. And you’re going to love how simple they are.
Ingredients & Substitutions
- All-Purpose Flour – I have also made these cookies with 1:1 Gluten-Free Flour Baking Blend with great success. (<<affiliate link)
- Baking Powder & Soda
- Vegan Butter –
- Brown & White Sugar– Check out my guide to vegan sugars and alternative sugar replacements.
- Vanilla Extract
- Chickpea Egg – A chickpea flour egg is possibly one of the most underrated vegan egg replacers. To make one egg: mix 3 tablespoons of chickpea flour with 3 tablespoons of water for each egg, until thick and creamy. Look for chickpea flour online or in most health stores or bulk sections of well-stocked grocery stores. You could replace it with 1/4 cup of applesauce or mashed bananas.
- Salt
- Vegan Chocolate Chips
*IMPORTANT – while cooked chickpea flour is completely flavorless, raw chickpea flour has a potently unpleasant taste. That means you won’t want to be licking the spatula for this recipe.
Recommended Equipment
You don’t need much for this recipe. You’ll simply need a 6″ skillet (I recommend cast iron), measuring cups, and basic kitchen utensils (<<affiliate links).
Check out the full list of my recommended kitchen tools and gadgets.
How to make Vegan Chocolate Chip Skillet Cookie
Step One – Melt Butter and Sugar
Melt the butter in an 8″ skillet over medium heat. Remove from heat and stir in brown and white sugar and vanilla extract until sugar has dissolved.
Step Two – Add Remaining Ingredients
Whisk in chickpea egg until well combined. Mix in flour, salt, baking powder, and baking soda until a thick dough starts to form.
Fold in chocolate chips.
Step Three – Bake and Serve
Bake for 20-23 minutes until edges are browned and have pulled away from the edge. Remove from the oven and serve!
Serving and Storing
Serving – Serve this skillet cookie warm with some non-dairy ice cream and chocolate ganache.
Storing – These cookies are best served warm. Store leftover cookie in the refrigerator for up to 5 days. Gently reheat the cookie in the oven before serving.
Tips and Tricks
- The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
- Bake for less time. I always recommend taking your cookies out when they are slightly underdone. Cookies will continue to bake on the baking sheet as they cool. The cookies are done when they are slightly brown and flattened but still have a bit of wobble.
- Remove from the oven and let the cookies cool at least 5 minutes before serving
More Vegan Cookie Recipes
- Vegan Chocolate Chip Cookies
- Vegan Snickerdoodles
- Ginger Molasses Cookies
- Peanut Butter Cookies
- Chewy Double Chocolate Cookies
Vegan Skillet Chocolate Chip Cookie
Ingredients
- 1/2 cup vegan butter
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 chickpea flour “egg”
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350.
- Heat the butter in an 8" skillet over medium heat until melted and slightly brown and fragrant. Remove from heat and stir in brown and white sugar and vanilla extract.
- Whisk in chickpea flour “egg” until well combined.
- Mix in flour, salt, baking powder, and baking soda until a thick dough starts to form. Fold in chocolate chips.
- Bake for 20-23 minutes until edges are browned and have pulled away from the edge.
- Top with your favorite non-dairy ice cream and chocolate sauce and serve immediately.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Jenn says
I want this NOW! It looks so amazingly delicious!
sw says
where can you get vegan chocolate chips?
Sarah says
Most well-stocked grocery stores have vegan chocolate chips – check the ingredients for semi-sweet, they are often vegan. Or if you’re around a Whole Foods or Trader Joes, I know you can find them there.
Carolle Pringle says
Loving this recipe. I have baked this recipe 3 times this week! My family loves it. This recipe is very interchangeable. I’ve used dairy butter, spelt flour, corn-free baking powder and it turns out great however you choose to sub an item with. I haven’t changed up the chickpea egg as it works for my egg restriction at this time.
Sarah De la Cruz says
Wow Sarah! This looks amazing! I’m going to make it with my kids this weekend!!!
Amy Katz from Veggies Save The Day says
This is my kind of baking, quick, easy, and delicious!
Becky Striepe says
Oh my GOSH! My kid has been asking when we can make cookies. I should blow his mind with this GIANT COOKIE!
Olivia says
I’m definitely going to make this for my family tomorrow!
Mina says
Do you think a chia or flax egg would work in this?
Melinda Jones says
Could I use a flax egg for this?
Sarah says
Yeah, that should work.
John says
Can this be made a few hours ahead
Sarah says
It is best right out of the oven. If you do make it a few hours ahead, I’d gently reheat it before serving.