What kind of non-dairy milk should I use?

The recipe specifies non-dairy milk, so any variety like almond, soy, or oat milk will work well to achieve the desired dough consistency.

Can I substitute the almond butter?

Yes, the recipe notes you can substitute the creamy almond butter with another nut butter of your choice, such as cashew or peanut butter.

How do I know when the cookie skillet is done baking?

Bake for 28-30 minutes until the top is hard to touch but still soft (not gooey) in the center, and the edges have formed a slight crust, as described in step 4.

How should I store leftover cookie skillet?

Once cooled, cover the skillet tightly with foil or transfer slices to an airtight container and store at room temperature for a couple of days, or refrigerate for longer freshness.

5 years ago

Double Chocolate Chip Cookie Skillet
[Vegan]

TM By: Taavi Moore

Author Bio

My name is Taavi Moore, and I am a graduate with my B.S. in Nutrition... Read More

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A warm, gooey vegan double chocolate chip cookie skillet, baked in a cast iron pan, topped with melted chocolate chunks and served with a spoon.

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Discover more recipes with these ingredients

Chocolate

Double Chocolate Chip Cookie Skillet

Dairy Free

Vegan

Gooey, decadent, and rich double chocolate chip cookie skillet. This recipe is simple, easy to make, and will be your new favorite weeknight treat. This recipe is ideal for a date night, family movie night, or, heck, a personal self-care night.

Ingredients You Need for Double Chocolate Chip Cookie Skillet [Vegan]

1/2 cup vegan butter, melted or sub melted coconut oil
1/2 cup brown sugar
1/4 cup cane sugar
3 tablespoons non-dairy milk
3 tablespoons creamy almond butter or sub other nut butter
2 tsp vanilla extract
1 1/4 cup all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped dark chocolate

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How to Prepare Double Chocolate Chip Cookie Skillet [Vegan]

Preheat the oven to 350°F. Grease a 10" cast iron skillet or cake pan with non-stick cooking spray.
In a large bowl, whisk together melted butter and sugars until creamy. Add milk, almond butter, and vanilla. Whisk to combine.
Add flour, cocoa powder, baking powder and soda, and salt. Use a wooden spoon or spatula to combine until a soft dough forms. Fold in chopped chocolate. Spread dough into the prepared baking dish. Top with more chopped chocolate, if desired.
Bake for 28-30 minutes until the top is hard to touch (it will be soft, but not gooey) and edges have formed a slight crust. Allow cooling for 5 minutes and enjoy warm.