Chocolate Chip Cookie in a Skillet
A big, delicious, egg-free, chocolate chip cookie. Perfect for your next party.
Print
Pin
Servings: 12 servings
Calories: 245kcal
Cost: $8
Equipment
- Stand Mixer
- skillet
- Oven
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon ground sea salt
- 8 tablespoon vegan butter (we use Earth Balance brand)
- ¼ cup sugar
- ½ cup light brown sugar
- 1 tablespoon ground flax seed, plus 3 tablespoon (45 ml) water
- 1 tablespoon pure vanilla extract
- 3 tablespoon pure maple syrup
- 10 ounce vegan semi-sweet chocolate chunks (we use Enjoy Life brand)
Instructions
- Preheat oven to 350° (177 °c) and lightly grease a 10 inch (25 cm) iron skillet.
- Whisk the flax seed and water together and let sit.
- In a medium bowl, whisk the flour, baking soda, and sea salt together until well blended.
- In a large mixing bowl, beat the butter and sugars together until combined, add the vanilla, maple syrup, and flax egg and mix until light and fluffy. Slowly add the flour into the mixture and mix until just blended. Fold in the chocolate chunks and spread evenly in the pan.
- Bake on the middle rack for 15 to 18 minutes, or until golden brown and firm in the middle. Serve with a scoop of cashew vanilla ice cream.
Notes
RECIPE NOTES
We used a 10 inch skillet for this recipe. If you use a 12 inch skillet, reduce the baking time as the cookie will be thinner.
Store covered for up to 5 days.
Freeze for up to 3 months.
NUTRITION DISCLAIMER
Nutrition
Serving: 16g | Calories: 245kcal | Carbohydrates: 31g | Protein: 2g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 181mg | Potassium: 35mg | Fiber: 2g | Sugar: 27g | Vitamin A: 356IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @Veganosity or tag #Veganosity!