28 March, 2020
Gluten free Vegan Chocolate Chunk Skillet Cookie
The recipes in this blog are not particularly focused towards gluten-free or vegan recipes, but I’m always dabbling in the waters of clean cooking/baking.
And I do love it when I can make something vegan and gluten-free that is totally undetectable. If no one can tell that it’s either vegan or gluten-free (let alone both) then I know we have a winner. This double chocolate chunk skillet cookie or pizookie that some might call it is all that and more. This is pretty much like the best vegan gluten-free chocolate chip cookies ever!
I got this a recipe from Bakerita.com by Rachel Conners, one of my favorite instagrammers. Rachel just launched her first cook book and i’m obsessed with every single recipe of hers. All the recipes in her book are gluten-free, dairy-free and refined sugar free and most of them are vegan and paleo as well.
This chocolate chunk skillet cookie is so rich and decadent, you won’t believe it has none of the unhealthy ingredients in it. However, this recipe is so forgiving, you can use any conventional ingredient available in the pantry to work for you. Coconut oil can be substituted with unsalted butter. Coconut sugar can be substituted with cane sugar or brown sugar. Flax egg can be sure substituted with an egg.
Some things to remember:
- The coconut oil should be the texture of soft butter. If it liquefies because kitchen is warm, refrigerate for 15-20 seconds.
- To make flax egg: Mix 1 tbsp ground flax seed with 2 1/2 tbsp water. Stir well and then let it sit for about 10 minutes to gel.
- If you do not have a 6 inch cast iron skillet, feel free to use muffin tin or sheet pan or cake pan. just adjust baking time accordingly.
- If you want to prepare this in advance and bake later, wrap skillet filled with dough with cling wrap and refrigerate for up to 24 hours.
- Bake for close to 16 minutes for a gooier cookie or close to 18 minutes for a firmer cookie.
- Remove any leftovers cookie from the pan and refrigerate in an airtight container for up to 5 days.
Here is how to make this double chocolate chunk skillet cookie:
Preheat oven to 350 degrees F. Lightly grease a 6 1/2 inch cast iron skillet with coconut oil.
Start by creaming together the coconut oil, almond butter and coconut sugar, and then mixing in the flax egg and the vanilla extract. This pizooki dough comes together just like any traditional cookie dough. If it turns out dry for some reason, feel free to add in more almond butter a little but at a time until you get the right consistency.
Press the dough into the prepared skillet and stud some chocolate chunks on top.
Bake for 16-18 minutes and let cool for 5 minutes in the skillet set on a wire rack and then serve from the skillet.
- This absolutely delectable cookie is best served warm with a scoop of vanilla ice cream drizzled with chocolate sauce to take it to a whole another level. But worry not, its equally delectable served cooled.
- I didn’t have any ice cream, hence I added a dollop of coconut whipped cream on top and it was equally good if not better.
- Feel free to throw some berries on top for some added nutrition!