vegan chocolate chip skillet cookie

This Vegan Chocolate Chip Skillet Cookie has all of the classic cookie dough flavors you love, with the beloved gooey center and crisp edges... but dairy-free and egg-free!

A vegan recipe on the blog once again?! Oh yes. Hello, old friend. It's been awhile! I have been meaning to post a recipe like this forever, and I'm so excited to be sharing it with y'all today. This is a Vegan Chocolate Chip Skillet Cookie, made with ingredients that non-vegan people will actually have in their house! As someone who isn't actually a vegan, I feel like a huge roadblock to casual vegan baking is recipes that call for highly specialized ingredients that the average person doesn't have. I like to try to make my ideas as accessible as possible, and this particular cookie is no exception. So good. So easy. And no risk of salmonella from the raw dough 😉 You're gonna love it!

So, how did I veganize the quintessential chocolate chip skillet cookie? Well, I had to find substitutes for butter and eggs, of course. I went with coconut oil as my fat source, as I had it in my house and I feel like it's definitely more likely to be in your household than special vegan butter. And then for the eggs... get this. I used aquafaba. Which, in layman's terms, is chickpea brine. It sounds funky but I swear it works! I've even made meringue for pie in the past using aquafaba, it's amazing. You can make meringues with it, too. So using it in cookies was the logical next step!

So you may have noticed the absolutely gorgeous napkin I'm shooting my chocolate chip skillet cookie on today! This little cutie is handmade by Kari at Beautiful Ingredient, and it's made of recycled hemp and recycled organic cotton. So not only is it pretty, you can feel good about your purchase, too! If you're wanting some of these for yourself, Kari is offering an exclusive reader discount for the holidays! Just use code HOLIDAYVB1012 to get 15% off your $25 purchase. You can find my exact napkin HERE. I love sharing the blogger love! 🙂

If you're wanting something a little more chocolatey, check out my Vegan {and GF!} Deep Dish Skillet Brownie! And if you don't know what to do with the rest of that can of chickpeas... whip up some Chickpea Noodle Soup. Happy cooking!

{recipe adapted from Vedged Out}

Print Recipe

vegan chocolate chip skillet cookie

Prep Time10 minutes mins

Cook Time27 minutes mins

Total Time37 minutes mins

Author: Valentina | The Baking Fairy

Ingredients

• ½ cup coconut oil at room temperature
• ¼ cup coconut sugar {you can also use white granulated sugar}
• ½ cup packed brown sugar
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 3 tablespoon liquid from a can of chickpeas
• 1 cup + 2 tablespoon all-purpose flour
• 1 ½ cups chocolate chips

Instructions

• Preheat oven to 350F, and grease an 8" cast iron skillet {you could also use an 8x8 baking pan}.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the coconut oil and sugars, and beat until creamy.
• Add in the baking powder, baking soda, salt, vanilla, and chickpea liquid, and beat until fluffy and well-incorporated.
• Stir in the flour, followed by the chocolate chips.
• Press dough into your prepared pan, and bake for 27-30 minutes, until the top of the cookie looks dry and the edges are slightly browned. The cookie will solidify more as it cools. Enjoy!