Go Back
Print Recipe

Vegan Gluten-Free Chocolate Chip Skillet Cookie (6 Ingredients!)

You only need 6 main ingredients (plus salt and water) to make this incredibly decadent rich ooey gooey chocolate chip skillet cookie! It is so freaking yummy, you'd never know it was vegan and gluten-free with no added oil or butter!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate chip, cookie skillet, easy vegan dessert, gluten free, skillet cookie, vegan skillet cookie
Servings: 3 people

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!

Notes

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 it 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.