VEGAN GLUTEN-FREE CHOCOLATE CHIP SKILLET COOKIE
I truly do love making a batch of classic chocolate chip cookies, but when I tell you that this vegan gluten-free chocolate chip skillet cookie is beyond amazing, I am not exaggerating ONE BIT. Like, I literally took the first very hot bite while filming the video on Instagram and that was 100% my real reaction. I then had my daughter try it and she said no words, just “mmmm” and nodding yes. She is a picky one so anytime I get an approval on a dessert from her, I know I got a winner!
This recipe could not possibly be any easier either! It is literally only 6 main ingredients, plus the basics salt and a tiny bit of water. I also add an optional amount of coconut sugar for a touch of extra sweetness and also coconut or brown sugar does give that classic chocolate chip flavor, so I do recommend it. However, if you are used to healthier desserts or less sweet desserts, you can skip it.
The whole dessert comes together in just over 30 minutes. Simply mix the ingredients in a bowl and bake in a cast iron skillet. It is that easy!
You will need an 8 inch skillet for this.
HOW TO MAKE A VEGAN CHOCOLATE CHIP SKILLET COOKIE
First, combine the ingredients into a medium or large bowl.
You will be tempted to eat the batter. This is normal and expected.
But you need to bake it. Spread into an 8 inch iron cast skillet that has been sprayed with nonstick spray. Make sure to smooth out the top and along the edges with damp fingertips.
Bake at 375°F for 25 minutes or until very golden brown and firm on top.
I found it to be just amazing and delectable served warm, as is! But you can add vanilla ice cream if you like!
The result is a chewy chocolate chip cookie texture with crispy edges, which to me, is the absolute perfect cookie texture!!
MORE VEGAN COOKIE RECIPES
- 4 Ingredient Peanut Butter Cookies
- Vegan Snickerdoodles
- Oatmeal Chocolate Chip Cookies
- Double Chocolate Cookies
- Chocolate Almond Espresso Cookies
Vegan Gluten-Free Chocolate Chip Skillet Cookie (6 Ingredients!)
Ingredients
- 1 cup (120g) superfine blanched almond flour
- 3 tablespoons (24g) tapioca starch/flour
- 1 tablespoon (7g) ground flaxseed (I used gold)
- 1 tablespoon (12g) coconut sugar or brown sugar (optional if you prefer a more traditionally sweet cookie, which I recommend if you do or are serving to guests or NEW to vegan/healthy desserts)
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 6 tablespoons (90g) pure maple syrup (not that fake stuff)
- 2 tablespoons (30g) water
- 1/2 cup (100g) semi-sweet dairy-free chocolate chips plus extra for the top
NOTE
- I always recommend to use a scale for accuracy when baking, following MY gram weights listed, This is exactly how this recipe was tested, so follow my grams. Since we all measure differently, weighing ingredients is so important. This greatly improves your chance for success and lessons room for error. You never need cups or to compare them to the weights, just use the scale and bowl and make sure to zero out in between each ingredient.
- I use this scale.
Instructions
- Preheat the oven to 375°F and spray an 8 inch cast iron skillet with nonstick spray.
- To a medium or large bowl, combine the almond flour, tapioca starch, flaxseed, baking powder, sugar and salt and whisk very well to ensure no lumps remain.
- Add the syrup, water and chocolate chips and stir until the batter is thick and sticky and well moistened.
- You will be tempted to eat the batter. This is normal and expected.
- But you need to bake it. Spread into an 8 inch iron cast skillet that has been sprayed with nonstick spray. Make sure to smooth out the top and along the edges with damp fingertips.
- Bake at 375°F for 25 minutes or until very golden brown and firm on top.
- I liked it at 25 minutes because it is a bit gooey in the center. It WILL firm up more as it cools. I found it to be just amazing and delectable served warm, as is! But you can add vanilla ice cream if you like!
This is so so so so so so great!!! Perfect amount for 2 people. Thanks for the recipe!
Wowowow, this is delicious! I used a 9-inch pie plate because it was what I had; I underbaked it (20 minutes) since the layer of batter was a bit thinner. I ate it warm and gooey straight from the oven!
Woohoo Coby I am so happy to hear you loved this!!!
Can u replace the tapioca with cornstarch?
This was so quick and easy to make and it was just the right size for two! It was gone in a flash, not too sweet but just enough for a nice dessert after dinner. Didn’t have a cast iron pan but I made it in an oven safe saucepan. Came out perfectly!
Easy to make, and very delicious!
Yay Terry, thank you for the review!!
This was simple and quick to prepare and delicious. I did 1 1/2 for the recipe and made in a larger skillet Served at a party last night. It turned out perfect. Thank you! Love your recipes.
I don’t have a cast iron skillet!
See the other comment below!
You can use a different metal skillet if you wrap the plastic handle well with foil.
What does the tapioca flour/starch do?
Thanks!
Hi Julie! The tapioca plays an important role here by helping to bind the ingredients and replacing eggs and giving the cookie that wonderful classic chewy texture and also helps to brown the cookie well! I
My daughter just made this for me for Mother’s Day. We love it. Thank you.
Yayyy Darlene, I am so happy to hear it was a hit and Happy Mother’s Day!!
I do not have any cast iron skillets. Can I use a baking dish?
Yes, that should work, it just likely won’t get as crispy along the edges. Just make sure to use a similar size, like an 8 inch round cake pan or an oval one of similar size so it bakes evenly and make sure to spray with nonstick spray!