Vegan Cookie Skillet

 
The name really says it all. Who can resist a giant gooey chocolate chip cookie? Eaten warm and topped with you favorite vegan ice cream this dessert is best for sharing. Photo by Lennart Weibull from Martha Stewart 

The name really says it all. Who can resist a giant gooey chocolate chip cookie? Eaten warm and topped with you favorite vegan ice cream this dessert is best for sharing. Photo by Lennart Weibull from Martha Stewart 

 

Adapted from King Arthur Flour and Martha Stewart

| Yield: 8 servings | Time: 30 minutes |

 

 
 

Ingredients

1 ½ cups flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

⅓ cup coconut oil, melted

½ cup sugar

½ cup brown sugar

1 tablespoon flax meal

3 tablespoons water

2 teaspoons vanilla extract

1 cup vegan chocolate chips

Preparation

Preheat oven to 350F. Whisk together the flour, baking powder, baking soda and salt together in a bowl. In a small bowl whisk together the flax meal and the water. In a separate large bowl whisk together the coconut oil and both sugars. Add the flax meal mixture and vanilla and whisk to combine. Using a rubber spatula stir the dry ingredients into the sugar mixture, folding to incorporate. Add the chocolate chips and stir to combine.

Scrape batter into a 10 inch cast iron skillet and smooth the top. Bake until the cookie is golden and just set in the center 18-25 minutes. Remove from oven and let cool for 5 minutes before serving.