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Vegan Chocolate Chip Cookie Skillet (Gluten-Free)

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This Vegan Chocolate Chip Cookie Skillet is soft, chewy, and packed with rich chocolate chips. Made gluten-free with almond and oat flour, it’s perfect served warm with vegan ice cream and date syrup.

Ingredients

  • 1 tablespoon ground flaxseed
  • 2 tablespoons non-dairy milk
  • 1/2 cup coconut sugar
  • 1/4 cup melted coconut oil
  • 1/4 cup almond butter
  • 1 teaspoon vanilla extract
  • 1 cup almond flour
  • 1/2 cup oat flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup vegan chocolate chips, plus more for topping
  • Vegan vanilla ice cream, for serving
  • Date syrup, for serving
  • Flaky sea salt, for serving

Instructions

  1. Preheat the oven to 350°F and grease a 6.5-inch cast iron skillet.
  2. In a small bowl, stir together the ground flaxseed and non-dairy milk. Let sit for 5 minutes until thickened.
  3. In a large bowl, whisk together the flax mixture, coconut sugar, melted coconut oil, almond butter, and vanilla extract until smooth.
  4. Stir in the almond flour, oat flour, baking powder, baking soda, and salt until a thick cookie dough forms.
  5. Fold in the vegan chocolate chips.
  6. Press the dough evenly into the prepared skillet and sprinkle additional chocolate chips on top.
  7. Bake for 23–25 minutes, until the edges are golden and crisp.
  8. Remove from the oven and cool for 5–10 minutes.
  9. Serve warm topped with vegan vanilla ice cream, a drizzle of date syrup, and a sprinkle of flaky sea salt.

Notes

  • Use certified gluten-free oat flour if needed for strict gluten-free diets.
  • Do not overbake; the center will continue to set as it cools.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Warm leftovers before serving for the best texture.

Nutrition

Find it online: https://yumfamilyrecipes.com/vegan-chocolate-chip-cookie-skillet-gluten-free/