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Warm, gooey and delicious this vegan chocolate chip skillet cookie is easily made in advance, baked fresh and a real crowd favourite! #skilletcookie #vegancookie #pizookie #veganrecipes #veganbaking #dairyfree | Reipe on thecookandhim.com

Chocolate Chip Skillet Cookie

Prep: 15 mins | Cook: 25 mins | Total: 40 mins | Quantity: 4 servings

Ingredients

  • 1/2 cup (115g) vegan butter or margarine
  • 1/4 cup (65g) almond butter
  • 1/4 cup (65g) tahini
  • 3/4 cup (90g) soft light brown sugar
  • 1/4 cup (60ml) unsweetened non-dairy milk
  • 1 cup (130g) plain flour
  • 1 tsp baking powder
  • 1/2 cup (100g) dairy free chocolate chips
  • Oven proof skillet or frying pan (24cm)
  • Dairy free ice cream to serve (optional but recommended!)

Instructions

  1. Preheat your oven to 160 Fan / 180 C / 350 F / Gas 4
  2. Put the vegan butter, almond butter, tahini and sugar into a large bowl or the bowl of a stand mixer
  3. Beat until well mixed, soft and creamy
  4. Add the milk, flour and baking powder and bring together until it just forms a soft dough then stir in the chocolate chips
  5. Lightly oil or grease your skillet then tip in the dough and and push out to the edges, flattening the surface
  6. Bake for 20-25 minutes until golden and just set
  7. Leave to cool for 5 minutes then top with ice cream and serve

Recipe by The Cook & Him at https://thecookandhim.com/recipes/chocolate-chip-skillet-cookie/