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It’s FINALLY HERE: the most delicious skillet cookie that you will ever make! It’s super simple to make (all simple ingredients that you probably have on hand right now). And while not totally necessary, I HIGHLY recommend that you serve this with a good scoop of vanilla ice cream.
I teased this skillet cookie on my Instagram stories a couple of weeks ago and got SO. Many. Messages. from people asking when I would be posting the recipe. Well, here it is :D
I based this recipe heavily off of my easy vegan chocolate chip cookies with a few minor tweaks and just really love how it turned out!
There’s just something about a cookie in a skillet that is so ridiculously satisfying. Sometimes we cut it into pie shaped slices but more often than not, we top it with ice cream and chocolate sauce and then just eat it right out of the skillet. <<<living our best lives over here :D
The best part about these cookies: they come together in ONE BIG BOWL. I’ve made this enough times that I almost have the measurements memorized and can whip it together and have it in the oven in about 5 minutes, 6 TOPS.
Simple ingredients we’re working with:
- Flour– I’ve only tested this recipe with all purpose flour but if you want to make it gluten free, your best bet is to try a gluten free 1-1 flour. Bob’s Red Mill and Cup4Cup are both brands!
- Sugar– we’re using brown and white cane sugar in this!
- Vanilla
- Butter– I get asked often what my favorite kind of vegan butter is. I’m a huge fan of the Country Crock plant butter but for these cookies, I tried a new (to me) brand called Melt and I loved it! Would love to hear if you have a favorite.
- Milk– really any plant based milk will work well here! I used oat milk
- Chocolate– to really level this up, I like to use both chocolate chips AND chunks plus add extra chunks to the top of the cookie before baking it.
What size skillet do you need?
The nice thing about this recipe is that you can actually use several different sized skillets depending on what you have on hand. I make mine in a 10 inch cast iron skillet but you could use an 8 inch skillet (cooking it a few extra minutes) or even a larger 12 inch skillet (cutting off a few minutes from the bake time since it’s a thinner cookie).
If you don’t have a cast iron skillet, you can use any oven safe skillet that you have!
Can I make this without a stand mixer?
You can! I find it super quick and easy to make in a stand mixer but I realize that not everyone has one or wants to bother getting theirs out and dirty. Instead, you can make this in a big bowl with an electric beater/ hand mixer!
More vegan cookie recipes to try:
- Thick & Chewy Vegan Oatmeal Cookies
- Vegan Peanut Butter Cookies
- Vegan Sugar Cookies
- Monster Cookies
- Edible Cookie Dough
- Chocolate Crinkle Cookies
See how to make the Skillet Chocolate Chip Cookie here:
Vegan Skillet Cookie
Ingredients
- ½ cup vegan butter, 8 tablespoons, softened* (1/2 cup of coconut oil will also work well here!)
- ½ cup light brown sugar, packed
- ½ cup white sugar
- ¼ cup plant based milk, at room temperature
- 1 teaspoon vanilla extract
- 2 cups all purpose flour*
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup vegan chocolate chips, additional for topping (For this skillet, I like to use a combo of chips and chunks of chocolate!)
- for serving: ice cream, not necessary but HIGHLY recommended
Instructions
- Pre-heat the oven to 350 degrees F and grease a 10-12 inch oven safe skillet with butter or cooking spray.
- In a stand mixer using the paddle attachment (you can also do this in a large bowl with a hand mixer), cream together the butter, sugar, and brown sugar. Once fully combined, add in the milk and vanilla and mix until just combined. The mixture will look a little curdled but it’s okay!
- Add in the four, baking powder, baking soda, and salt and stir until just combined. Fold in the chocolate until mixed in. The dough will be a little sticky but should not stick to your hands excessively. If it’s too sticky, mix in a little extra flour.
- Pour the dough into your prepared skillet and spread it out so that it’s evenly in the skillet. Pat the edges down a little so everything is as even as possible. Optional to top with additional chocolate (do it!).
- Bake for 25-30 minutes or until the cookie set, puffed up around the edges, and just starting to get a golden brown color. Top with ice cream and ENJOY!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Super easy to follow, absolutely delicious!
I made this and didn’t get a chance to try since I gave it to my daughter. She said it was sooo good. I thought it looked amazing and moist. I can’t wait to try for myself. How do I store leftovers?
aww yay!! So so glad to hear that! I usually put it in a large tupperwere or ziplock bag and leave it on the counter
Not good. Sorry. This is such a dry and crumbly recipe. No chewiness whatsoever. Not even when freshly out of the oven. Never mind the leftovers the next day. Dry, dry, dry.
I tried this recipe and it was delicious! Instead of a 10 inch, I used 2 small iron pans with the same cooking time (25 mins) and they turned out great.
Something about a giant, different-shaped, chocolate chip cookie makes it taste so much better! I loved this simple and easy recipe. Just don’t burn yourself with the handle of the skillet taking it out of the oven…
This recipe was so easy and delicious! I used coconut oil since I was out of butter and regular milk, it was a hit at home. I love that I can interchange some ingredients, I can make it for vegan friends or with regular milk for my peoples at home.
Definitely saving it for future events.
SO delicious!! The cookie turned out great, you’d never know it’s vegan and the recipe was super easy to follow. I substituted oil for banana (only because I needed to use up a very ripe banana!) I will definitely be making this again.
WOOHOO!! Isn’t this recipe SO GOOD!!? I’ve been craving it ever since I posted this!
This recipe was ridiculously easy and so tasty. The texture is to die for. We didn’t have vegan butter or vegan chocolate chips (we’re just vegetarian) but it was still so delicious. Will make again and again (and hopefully fit in my wedding dress)
hahaha! SO glad that you liked it, Aislynn!
This is one of the easiest vegan cookies recipes to follow and the results are so good! I followed the recipe to a T and the cookie is the perfect amount of gooey, warm and crunchy. Such a perfect comfort food and would be great for parties (if we ever get out of quarantine!).
right!? Next party I have, I’m making this FOR SURE! (hopefully sooner than later!)
Saw this recipe and it looked too good not to make! Definitely recommend this to anyone vegan or not. Such a simple and quick recipe but also so good❤️
aww yay! SO glad that you liked it, Bella!