Why make chocolate chips from scratch instead of using store-bought?

Making chocolate chips from carob powder and almond milk allows for a naturally sweetened, homemade alternative, ensuring the cookie is entirely vegan and potentially free from common allergens found in some store-bought options.

What is the purpose of cooking the banana in the skillet first?

Heating and mashing the banana slices in the greased cast-iron skillet caramelizes them, creating a softened, mashed base that adds natural sweetness and moisture to the cookie dough.

Can I substitute another flour for coconut flour in this recipe?

This recipe specifically uses coconut flour, which is highly absorbent. Substituting it with other flours like almond or oat flour would require significant adjustments to the liquid ratios and may alter the texture of the cookie.

Why is constant whisking necessary when making the carob chocolate chips?

Whisking the carob powder and almond milk constantly over low heat prevents the mixture from burning and ensures it thickens evenly to a smooth consistency for the chocolate chips.

How should I store leftover Chocolate Chip Skillet Cookie?

Once cooled, the Chocolate Chip Skillet Cookie can be covered and stored at room temperature for a day or two, or refrigerated in an airtight container for up to 3-4 days.

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Chocolate Chip Skillet Cookie
[Vegan, Gluten-Free]

Name: Chocolate Chip Skillet Cookie [Vegan, Gluten-Free]
Cook time: 30 min
Yield: 4 servings
Cuisine: NO info

KF By: Kelly Morisson: Blogger, FoodieFiasco.com

Author Bio

Kelly is a fourteen-year-old foodie, photographer, yogi, writer, and student in the beautiful Los Angeles,... Read More

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A warm, gooey vegan and gluten-free chocolate chip skillet cookie, baked in a cast-iron pan, with homemade carob chips.

Discover more recipes with these ingredients

Chocolate Chip Skillet Cookie [Vegan, Gluten-Free]

Who want to scoop cookie dough, anyway? Not impatient people. This dough comes together quickly in a cast-iron skillet so you don’t need to dirty a single bowl. If you don’t have the time or just don’t feel like making your own chocolate chips, just sub regular store-bought ones. Feel... Read More

Ingredients You Need for Chocolate Chip Skillet Cookie [Vegan, Gluten-Free]

Cookie

6 Tablespoons coconut flour
2 Tablespoons applesauce
1/2 banana, sliced
1/4 teaspoon salt
stevia or other sweetener, to taste
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon molasses
6 Tablespoons almond milk, or milk of choice

Chocolate Chips (or you could sub store-bought chocolate chips)

1/4 cup carob powder
1/2 cup almond milk
sweetener to taste, optional

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How to Prepare Chocolate Chip Skillet Cookie [Vegan, Gluten-Free]

Chocolate Chips

In a pot, whisk together carob powder and almond milk until no clumps remain. Heat it over low heat and simmer until thick, whisking constantly. Really, I mean it. Don’t stop whisking. It will burn. Add sweetener to taste, if desired.
Pour mixture into a mold (I used a plastic container and it popped out beautifully), and freeze until firm. I just left it in overnight. Once frozen, break the bar into little tiny pieces and freeze until ready to use.

Cookie

Preheat oven to 350F.
Heat a greased cast-iron skillet over medium-high heat, add banana slices, and cook stirring occasionally until softened, caramelized, and mashed.
Stir in the coconut flour, baking powder, and salt. Add in the applesauce, vanilla extract, and molasses and stir.
Add in almond milk, one tablespoon at a time until fully incorporated.
Fetch the chocolate chips you just made from the freezer, and stir them in.
Evenly spread the cookie dough to the edges of the skillet to form a pie/cake shape.
Bake in the oven at 350F for 25-30minutes, or until a toothpick comes out clean.
Let cool and eat!

Notes

If the dough becomes to wet, stop adding almond milk.

Nutritional Information

Fat - 2g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.