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One big vegan chocolate chip cookie in an iron skillet! The perfect dessert for a party. Dairy and egg-free.

Chocolate Chip Cookie in a Skillet

A big, delicious, egg-free, chocolate chip cookie. Perfect for your next party.
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Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Servings: 0 One 10 inch cookie

Ingredients

  • 1 ¾ cups 222 g all-purpose flour
  • ¾ tsp baking soda
  • ¼ tsp ground sea salt
  • 8 tbsp 116 g vegan butter (we use Earth Balance brand)
  • ¼ cup 49 g sugar
  • ½ cup 80 g light brown sugar
  • 1 tbsp 7 g ground flax seed, plus 3 tbsp (45 ml) water
  • 1 tbsp 15 ml pure vanilla extract
  • 3 tbsp 45 ml pure maple syrup
  • 10 oz 283 g vegan semi-sweet chocolate chunks (we use Enjoy Life brand)

Instructions

  • Preheat oven to 350° (177 °c) and lightly grease a 10 inch (25 cm) iron skillet.
  • Whisk the flax seed and water together and let sit.
  • In a medium bowl, whisk the flour, baking soda, and sea salt together until well blended.
  • In a large mixing bowl, beat the butter and sugars together until combined, add the vanilla, maple syrup, and flax egg and mix until light and fluffy. Slowly add the flour into the mixture and mix until just blended. Fold in the chocolate chunks and spread evenly in the pan.
  • Bake on the middle rack for 15 to 18 minutes, or until golden brown and firm in the middle. Serve with a scoop of cashew vanilla ice cream.