Vegan Skillet Cookie – Serene Trail

Crispy edges and a soft, gooey center are what make this vegan cookie pan the best! Easily toss this no-fuss treat in the pan you cook it in and enjoy with a spoon or sliced. Everyone will love this delicious chocolate chip dish!

This soft, chewy treat is always a big hit and is especially ideal for satisfying your cookie cravings!

Just imagine a spoonful of warm chocolate chip cookie with melty vanilla ice cream. It’s quite a divine experience!

This deep chocolatey cookie would be great to make for movie night, game night, for birthdays, or for no reason at all!

Enjoy it with friends, family or as a melt-in-the-mouth treat just for you!

Either take spoons and dive straight in, or cut slices. Don’t forget to top it with vegan vanilla ice cream!

Eat the pan cookie with ice cream.Eat the pan cookie with ice cream.

It’s basically a giant cookie, just like a pizookie (pizza cookie) from BJ’s or similar to a mall cookie cake, but vegan!

I love how this cookie pie is a breeze to make. It’s much easier than regular cookie baking. There’s no need to chill the cookie dough or scoop and roll it into cookies!

Simply mix the ingredients in the cast iron skillet and put it in the oven. That’s it!

If you don’t have an iron pan available, you can absolutely use any baking dish.

Reasons to love this recipe

  • Dairy-free, egg-free
  • Just a few ingredients
  • Sweet and chocolatey
  • Soft, gooey and chewy
  • Mixed and cooked in a pan

Ingredients and Substitutions

Labeled ingredients for the skillet biscuit.Labeled ingredients for the skillet biscuit.
  • Vegan Butter – Use a stick of vegetable or spreadable butter. Coconut oil also works. Add an additional ¼ teaspoon of salt if you are not using salted butter.
  • Sugar – A combination of brown And cane the sugar creates a nice layer of sweetness. Look for the words “organic” or “vegan” to make sure your sugars are cruelty-free.
  • Vanilla – Pour in a little pure vanilla extract for a warm flavor.
  • Vegetable Milk – Just a small amount of plant-based milk helps moisten the cookie dough.
  • FlourAll purpose flour provides the best texture but a Gluten-free flour 1 for 1 an alternative may also work.
  • Cornstarch – This helps hold the dough together, like an egg would, while creating a smooth, chewy cookie.
  • Baking soda – Gives relief and a balance of flavor to the biscuit.
  • Salt – Even if we use very little, this ingredient is crucial as a flavor enhancer, balancer and goes very well with chocolate.
  • Chocolate – I like to mix chocolate chips into the batter and use chocolate chunks as a topping. Any type of chocolate works, i.e. semi-sweet, dark, white, etc., as long as it’s vegan.
  • Nuts – Nuts are optional here, but add a delicious crunch. Pecans, almonds, or walnuts are all great options.
Chocolate chip cookie in a deep dish.Chocolate chip cookie in a deep dish.

How to Make a Vegan Skillet Cookie

Here are some quick visual steps. Find the complete recipe with exact measurements on the recipe card below.

Preheat oven at 350°F.

Place a large cast iron skillet (10 inches) over low heat on the stove.

Add the butter in the pan and let it melt (about 3 minutes).

Quickly remove the pan from the heat so that it is not too hot. A hot pan will cause the chocolate chips to melt into the batter too soon.

To incorporate brown and cane sugars.

Once the sugar is mostly dissolvedadd the vegetable milk and vanilla.

Use a sieve to add flour, cornstarch, baking soda and salt.

First set of steps for the cookie in a mold.First set of steps for the cookie in a mold.

Gently mix the dough together until combined.

Fold in the chocolate chips and nuts.

Spread it evenly and press the dough into the pan with a metal spoon.

Press the chocolate chunks and more nuts on top.

Second set of steps for the pizookie.Second set of steps for the pizookie.

Bake the cookie for 15 to 20 minutes until the edges of the cookie begin to turn light golden brown.

Take it out of the oven before the cookie bakes further so that it remains soft and gooey in the middle. Please be careful with the hot pan!

Let the cookie cool for 5 minutes, optionally add vegan ice cream and enjoy! Anyone can grab a spoon and enjoy it or serve it sliced.

Notes on the pan

  • A regular skillet can be used here if you don’t have cast iron. Simply melt the butter and mix the dough in a bowl. Next, transfer the cookie dough to a baking dish such as a pie pan, cake pan, or 8×8 casserole dish before baking.
  • You can also use different sized pans, including mini ones, just adjust the cooking time and keep an eye on the edges while they’re in the oven.
  • This is the cast iron pan that I use and love! Lodge Stove
Freshly baked skillet cookie.Freshly baked skillet cookie.

Ideas for recipe variations

  • Watering at home Vegan Butterscotch Sauce on top.
  • Melt a few pieces of chocolate with coconut oil and drizzle over the biscuit.

Waste-free idea

Do you still have chocolate chips to use? Do Pumpkin Chocolate Chip Bread, Snickering dateOr Fine mint truffles!

Storage and reheating

Cover the cookie and store it on the counter or in the refrigerator for 3 days. You can also freeze cookie slices for 3 months. Enjoy it cold or reheat it in the microwave or oven.

Getting ahead

To make this skillet cookie ahead of time, simply prepare the dough and store it in the refrigerator for 2 days. Once ready, press it into the mold and bake it as usual. Give a few more minutes in the oven as the dough will be cold at first.

Angled view of cookie in pan.Angled view of cookie in pan.

No more vegan cookies!

Vegan Skillet Cookie Pinterest Pin.Vegan Skillet Cookie Pinterest Pin.

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Close-up view of a vegan cookie in the pan.Close-up view of a vegan cookie in the pan.

Vegan Skillet Cookie

Crispy edges and a soft, gooey center are what make this vegan cookie pan the best! Easily toss this no-fuss treat in the pan you cook it in and enjoy with a spoon or sliced. Everyone will love this delicious chocolate chip dish!

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Course: Dessert

Kitchen: American

Preparation time: ten minutes

Cooking time: 15 minutes

Total time: 25 minutes

Servings: 8

Calories: 350kilocalories

Instructions

  • Preheat oven to 350°F. Place a large (10-inch) cast iron skillet over low heat on the stove.

  • Add the vegan butter to the pan and let it melt (about 3 minutes). Quickly remove the pan from the heat so it doesn’t get too hot. A hot pan can cause the chocolate chips to melt in the batter too soon.

  • Add the brown sugar and cane sugar. Once the sugar is almost dissolved, add the vegetable milk and vanilla.

  • Use a sieve to add the flour, cornstarch, baking soda and salt. Gently mix the dough until smooth. Add the chocolate chips and nuts.

  • Spread it evenly and press the dough into the pan with a metal spoon. Fold in the chocolate chunks and other nuts on top.

  • Bake the cookie for 15 to 20 minutes until the edges of the cookie begin to turn a light golden brown. Remove it from the oven before the cookie bakes any further so that it remains soft and gooey in the middle. Be careful with the hot pan!

  • Let the cookie cool for 5 minutes, add optional vegan ice cream and enjoy! Anyone can grab a spoon and enjoy it or serve it sliced.

Video

Remarks

  • Coconut oil can be used in place of vegan butter.
  • Add an additional ¼ teaspoon of salt if you are not using salted butter.
  • A regular skillet can be used here if you don’t have cast iron. Simply melt the vegan butter and mix the dough in a bowl. Next, transfer the cookie dough to a baking dish such as a pie pan, cake pan, or 8×8 casserole dish before baking.
  • You can also use different sized pans, including mini ones. Adjust the cooking time accordingly and watch the edges while cooking.
  • Here is the pan I use and love: Lodge 10-Inch Cast Iron Skillet

Nutrition

Portion: 1 slice | Calories: 350kilocalories | Carbohydrates: 36.9g | Protein: 3.9g | Fat: 21.6g | Saturated fat: 10.2g | Sodium: 469mg | Potassium: 341mg | Fiber: 2.4g | Sugar: 27.5g | Calcium: 63mg | Iron: 1mg

Nutrition information is estimated and may vary depending on brands and measurements used.

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