VEGAN GLUTEN-FREE CHOCOLATE CHIP SKILLET COOKIE
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 a smaller 5 inch skillet for this. It is just enough big of a size to serve you and a friend or two without being too large or overwhelming. If you do not have a smaller skillet, then you will need to double the recipe and bake in a 10 inch skillet.
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 a 5 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!
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 a 5 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 a 5 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!
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