I firmly believe that a cookie should be slightly crunchy on the outside, chewy on the inside, and with that perfect balance of sweet and salty. It is perfection. And when it’s served in a mini cast iron skillet, it really is the sweetest thing ever.

Cast Iron Chocolate Chip Cookies [Vegan]






  • 1 3/4 ounces of flour
  • 1 1/2 ounces of muscovado sugar
  • 1 ounce of vegan butter
  • 3/4 ounce of dark chocolate, 80% or over
  • 1/2 teaspoon pure vanilla bean paste
  • 1/4 teaspoon baking soda
  • 1 splash of vegan milk
  • 1 generous pinch of sea salt


  1. Heat up your oven to 350°F.
  2. Cream together the muscovado and butter until smooth.
  3. Add vanilla, sea salt and chopped dark chocolate. Mix.
  4. Now add in the flour and baking soda. Mix well.
  5. Add milk a splash at a time until you have cookie dough.
  6. Grab yourself a little bite of the dough, because you deserve it.
  7. Now halve the dough and place it in two small skillets.
  8. Bake the cookies for 8 minutes.
  9. Let the cookies cool a bit and enjoy!


Enjoy topped with a little vegan ice cream and vegan chocolate fudge sauce...I mean, you would if you loved yourself, right?