This Healthy Vegan Skillet Cookie is gluten free, gooey and tasty! It’s made with almond flour, coconut flour, coconut sugar and chocolate.
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Skillet cookies are one of my favorite desserts. Why? Who doesn't love a giant warm chocolate chip cookie. Then, add ice cream on top and you're truly in heaven!
This recipe is surprisingly really easy. It's probably even easier than making cookies.
All you have to do is combine all the ingredients to form the cookie dough. Then, press the cookie dough into a skillet and bake. Ice cream is "optional," but if you don't add it... I might have some questions. 😂
Ingredients in this recipe
- melted and cooled coconut oil
- unsweetened almond milk
- coconut sugar
- vanilla extract
- almond flour
- coconut flour
- ground flaxseed
- baking soda
- vegan dark chocolate chips/chunks
- avocado oil for greasing the skillet
What size skillet do I need?
I recommend an 8 inch cast iron skillet for this recipe! If you use a larger skillet, your cookie will be thinner. No one wants a thin cookie skillet. If you don't have a cast iron skillet, you can use any 8 inch oven safe fry pan.
For your convenience, I added a link to purchase an 8 inch cast iron skillet HERE.
Can I substitute the flours in this recipe?
No, both almond flour and coconut flour have unique textures. Don't try using different flours in place of these. The cookie's texture will be off.
If you only have oat flour on hand right now, try out my Oat Flour Peanut Butter Cookies or Easy One Bowl Oat Flour Brownies.
Remember how to measure flour properly for best results when baking!
Spoon the flour into the measuring cup. Then, level off the top of the cup with a knife. Do not place the measuring cup into the bag and scoop. You could end up with more flour than needed.
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Healthy Vegan Skillet Cookie (Gluten Free)
Equipment
- 8 inch cast iron skillet
Ingredients
- 3 tablespoons melted and cooled coconut oil
- 2 tablespoons unsweetened almond milk
- ⅓ cup coconut sugar
- 1 teaspoon vanilla extract
- 1 ¼ cup almond flour
- 2 tablespoons coconut flour
- 1 tablespoon ground flaxseed
- ¼ tablespoon baking soda
- ⅓ cup vegan dark chocolate chips/chunks
- avocado oil for greasing the skillet
Instructions
- Add coconut oil, almond milk, coconut sugar and vanilla extract into a mixing bowl and whisk.
- Next, toss in the almond flour, coconut flour, flaxseed, baking soda and vegan dark chocolate chips/chunks.
- Use a rubber spatula to combine all the ingredients.
- Now, grease your 8 inch cast iron skillet with avocado oil. Press the cookie dough into the skillet.
- Bake at 350 degrees for 20-25 minutes or until the edges are golden brown.
- Allow the skillet cookie to cool for 10 minutes before serving.
- If desired, add ice cream and flaky sea salt on top. Make sure the ice cream you're using is vegan, if you're keeping the recipe vegan friendly.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
Marla
I made this for my husband and I last night. Added coconut whip on top. So good 👍🏾
Love to hear that! 🙂