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This vegan skillet chocolate chip 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 pizookies available at BJ’s Restaurant, so today, I am making it happen with an adaptation of our classic chocolate chip cookie recipe.
This skillet chocolate chip cookie is crispy on the edges but soft and chewy on the inside and pairs perfectly with a scoop of vegan ice cream. It tastes just like I remember growing up, and I can’t wait for you to try it.
Here’s What We Need to Make Our Chocolate Chip Skillet Cookie:
- Vegan Butter: We like to use either Earth Balance or Country Crock Plant Butter for these cookies, but any dairy-free stick butter will do the trick.
- 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 baking soda will serve to neutralize acid, add tenderness, and also contribute to the leavening process.
- Chocolate: Chocolate: You can opt for your favorite vegan chocolate chips (we like Enjoy Life) or chop up your favorite chocolate bar and add chocolate chunks instead!
- 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.
Additional Add-Ins and Variations
While this recipe is already delicious, here are a few ideas on how to spice it up!
- Before baking, throw in a handful of your favorite chopped nuts (such as pecans, walnuts, or almonds).
- Swapping the chocolate with vegan white chocolate chips
- Topping it with flaky sea salt
- Drizzling over a vegan caramel sauce or peanut butter (or nut or seed butter of choice) when serving
- Serving it warm with a heaping scoop of vegan vanilla ice cream, like a pizookie!
Equipment You’ll Need
- Medium to Large Bowl
- 6 to 8-inch cast-iron skillet
Looking For More Dessert Recipes?
- Vegan Oatmeal Raisin Cookies
- Chocolate Chip Zucchini Muffins
- Easy Chocolate Covered Strawberries
- Easy Vegan Banana Bread
- Gluten-Free Lemon Poppyseed Cookies
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!
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Vegan Chocolate Chip Skillet Cookie
- Total Time: 38 minutes
- Yield: 4 servings
- Diet: Vegan
Description
This vegan chocolate chip skillet cookie requires just one bowl and about 30 minutes of your time. It’s loaded with flavor and will satisfy any sweet tooth!
Ingredients
- 1/4 cup (56g) vegan butter
- 2 tablespoons water
- 1 tablespoon flaxseed meal
- 1/4 cup (60g) organic granulated sugar
- 1/4 cup (48g) packed organic brown sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup + 1 tablespoon (111g) all-purpose flour
- 1/4 cup + 2 tablespoons (72g) vegan chocolate chips
- Vegan ice cream, for serving
Equipment
- Medium Bowl
- 6 to 8-inch cast-iron skillet
Instructions
- Preheat the 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 to the bowl with the flax egg. Use a pastry brush to spread any excess butter in the cast iron pan to grease it before baking. Set aside.
- Add the sugars, vanilla, baking powder, soda, and salt to the bowl and stir to combine.
- Add in the flour and mix until a smooth cookie dough forms.
- 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 brown and the center is set.
- Remove it from the oven and allow it to cool slightly. Top it with vegan ice cream if desired, grab some spoons and dig in!
Notes
- If you don’t have a cast-iron skillet, you can use any oven-safe skillet, or a 6 to 8-inch cake pan or 8×4-inch loaf pan. The cooking time may vary, so keep an eye on it starting at around 20-25 minutes and bake until the edges are golden and the center sets.
- Prep Time: 8 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Oven
Nutrition facts label provided by Nutri Fox.
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!
This is so awesome! I’ve made a couple of other skillet cookie recipes but this one by far is the most simple and streamlined, and it’s delicious! melting the butter in the cast iron is so genius. Thanks for a great recipe 🙂
★★★★★
Hi! Is it possible to add some protein powder in the recipe and reduce some of the AP flour? 🙂
We haven’t tested it, so we can’t say for sure!
A m a z i n g!! Thank you for this beautiful, simple recipe!! Love your content!
★★★★★
Can’t wait to try this recipe!! Would Bob’s Red Mill 1-1 Gluten-Free flour be a suitable substitute for the all-purpose flour? TIA
Yes, you can use the Bob’s 1:1 flour in place of all purpose flour.
This looks like fun! Can I omit/sub for the butter? Thanks.
Hey Sue! You can replace the butter with coconut oil if you’d like 🙂