A gooey, soft Ginger Molasses Cookie Skillet. What better way to start off this holiday season with a decadent…holiday cookie (but like 5x bigger)? This Gluten-free Ginger Molasses Cookie Skillet is sweetened with coconut sugar, gluten-free, and of course 100% plant-based. Cut a slice, and top with your favorite vegan ice cream.

Gluten-Free Ginger Molasses Cookie Skillet [Vegan, Gluten-Free]

Cooking Time




  • 3/4 cup almond flour
  • 1/4 cup coconut flour
  • 1 tbsp tapioca or corn starch
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1/2 cup coconut sugar
  • 1/4 cup melted coconut oil
  • 2 tablespoon molasses
  • 1 flax egg (1 tablespoon flaxseed meal + 2 tablespoon water)
  • 1/4 cup non-dairy milk
  • 1/3 cup dark chocolate chunks


  1. Preheat the oven to 350°F degrees. Grease an 8-inch cake pan or cast-iron skillet.
  2. Prepare flax egg by whisking together flaxseed meal and water in a small bowl. Set aside.
  3. In a large bowl, combine the flours, starch, baking powder, spices, and salt. In a separate smaller bowl, whisk together the sugar and melted coconut oil. Add in the molasses, flax egg, and non-dairy milk. Pour wet mixture into dry and combine. Fold in the dark chocolate chunks.
  4. Spread batter evenly into the prepared pan or skillet. Sprinkle over a few more chocolate chunks if desired. Bake for 20 minutes until light golden brown. Top with your favorite vegan ice cream and enjoy!