This vegan chocolate chip skillet cookie is the perfect dessert for any night of the week. It can be made in a single bowl and put together in about 30 minutes. Although it is free from eggs and dairy, it is still loaded with so much flavor and will satisfy any sweet tooth!
I have always wanted to make a homemade classic skillet cookie inspired by the ones available at BJ’s Restaurant, and I was so excited to finally make it happen with an adaptation of our classic chocolate chip cookie recipe.
Here’s What We Need to Make Our Chocolate Chip Skillet Cookie:
Granulated and Brown Sugars: To ensure the sugars you are using aren’t processed through bone-char, organic is the way to go. If you’re looking for a good brand, we like this one!
Flaxseed Meal: This will serve as the binder in our recipe. Flaxseed meal mixed with water makes for the perfect vegan egg replacer.
All-Purpose Flour: If you’re looking for good quality flour, we like Bob’s Red Mill.
Baking Soda & Powder: Baking powder acts as a leavening agent in this recipe, while the baking soda will serve to neutralize acid, add tenderness, and also contribute to the leavening process.
Chocolate Chips: There are various dairy-free options, but we like to use the Enjoy Life brand.
Salt: Don’t skip out on the salt! It enhances the flavors in the cookie, preventing the sweetness from taking over.
Vanilla Extract: Believe it or not, even with as small of an amount that we are adding, vanilla enhances the flavors in the recipe and prevents the cookie from tasting flat or bland.
While a chocolate chip skillet cookie is perfect on its own, it’s even better with a heaping scoop of vegan ice cream. Our go-to is vanilla ice cream, but you really can’t go wrong. There’s something truly special about the combination of a warm cookie topped with ice cream.
Preheat oven to 350°F and position a rack in the middle.
Add the butter to the cast iron skillet and set it over medium-low heat until melted.
In the meantime, add the flaxseed meal and water to a medium bowl and mix until uniform.
Once the butter has melted, add it into the bowl with the flax egg. Use a pastry brush to spread any excess butter around in the cast iron pan to grease it up before baking. Set aside.
Add the sugars, vanilla, baking powder, baking soda, and salt to the bowl and stir to combine.
Add in the flour and mix until uniform.
Lastly, stir in all but 1 tablespoon of the chocolate chips until uniform.
Transfer the dough into the cast iron skillet and spread it out evenly. Sprinkle the remaining chocolate chips on top and press them gently into the dough.
Place into the oven to bake for 27 to 30 minutes, or until edges are golden and the center is set.
Remove it from the oven and allow it to cool slightly before topping it with vegan ice cream. Enjoy!
If you don’t have a cast iron skillet, you can use any oven safe skillet that you have, or a 6 to 8-inch cake pan or 8×4-inch loaf pan. The cooking time may vary, so just be sure to keep an eye on it starting at around 20-25 minutes and bake until the edges are golden and and center is set.
Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
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