This delicious Vegan Peanut Butter Chocolate Skillet Cookie recipe is full of chocolatey goodness and is fun and easy to make. Plus, it's gluten-free and refined sugar-free!
If you have never tried a skillet cookie, you have got to try this recipe! It's a giant soft cookie that's perfect for satisfying your sweet tooth.
Plus, if you underbake it a little, it's gooey in the middle, and when you top it with some ice cream, what's not to like? There's something irresistible about the crispy edges and peanut butter flavor.
Sometimes I'm not in the mood to make cookies; in this case, this easy-to-make skillet cookie recipe saves the day! You don't need to spend any time rolling cookie dough balls and spend time alternating baking sheets.
Why you need to try this recipe
This double chocolate skillet cookie is a crowd-pleaser whether it's raining or not. And what better day to make this recipe than on a rainy one? We enjoyed making this Vegan Peanut Butter Chocolate Chip Skillet Cookie on such a gloomy yet cozy, day and the smell of rain in the air made us feel all warm inside. So grab your ingredients and get baking! This double chocolate skillet cookie is:
- chocolatey and fudgy
- satisfying and not too sweet
- indulgent, plus it's vegan, gluten-free, and refined sugar-free
- chewy and crispy at the edges thanks to the cast iron skillet
- easy to make; you don't have to bother with rolling cookies and alternating baking pans
What you need to make this recipe:
If you don't have a 9-inch cast-iron skillet, you can use any oven-safe skillet you have, but keep in mind the edges of the chocolate chip skillet cookie will not crisp.
You can try baking this in a metal 9-inch by 9-inch pan. A glass pan can work too, but the result will not be as crispy at the edges as when using a metal pan.
Here are the simple ingredients you need to make this recipe:
- flaxseed meal plus water for flax eggs (for binding the ingredients) - this is ground flax seed.
- cassava flour - if you don't have cassava flour, try a 1:1 gluten-free flour. You can use regular flour, whole-wheat pastry flour, or spelt flour, but then this recipe wouldn't be gluten-free anymore. Let me know how it works out!
- cocoa powder
- fine Celtic sea salt - to bring out the flavors
- coconut oil - melted
- organic apple sauce
- creamy peanut butter - preferably a natural peanut butter with no added ingredients
- maple syrup - liquid sweetener
- coconut sugar - unrefined sweetener
- vanilla extract - I put this in every cookie recipe!
- vegan chocolate chips - I used mini-chips here; you can use regular size chips as well. Many brands are accidentally vegan. Be sure to read the label to ensure there is no dairy.
What is cassava flour?
Cassava flour is gluten-free and grain-free and is made from peeled, dried, and ground cassava root. The texture is fine, soft, and powdery, similar in consistency to tapioca flour, and it creates clouds of flour very quickly. The taste is neutral with a slight earthiness and nuttiness.
Are tapioca and cassava the same?
Did you know that tapioca comes from the cassava root also? It's not the same as cassava flour. However, it's the dried starch extracted by washing, pulping, and pressing the cassava root. The dried starch is obtained by pressing the pulp and letting the liquid evaporate.
How to make a Vegan Peanut Butter Chocolate Skillet Cookie
This delicious vegan skillet cookie is an easy recipe to make whenever you are craving a sweet dessert! It's simple to make even if it is your first time!
- Preheat the oven and grease the cast-iron pan (or the pan that you are using).
- Prepare the flaxseed mixture.
- Mix the dry ingredients and wet ingredients in a large bowl, saving some chocolate chips for the top.
- Pour the batter into the cast-iron pan and bake.
- Enjoy while it's still warm, preferably with vegan vanilla ice cream. This amazing recipe is so good right out of the skillet!
- Cassava flour - You can use all purpose flour, whole-wheat pastry flour, oat flour, or spelt flour. I haven't tried this recipe with almond flour.
- Flaxseed meal - use chia seeds instead.
- Coconut oil - use grapeseed oil or melted vegan butter.
- Apple sauce - use mashed banana instead.
- Creamy peanut butter - use any nut butter or seed butter of your choice, such as almond butter. Make sure it's smooth and runny.
- Maple syrup - you can use Alluluse instead, or agave syrup.
- Coconut sugar - you can use brown sugar, organic cane sugar, or date sugar.
- Vegan chocolate chips - you can use chocolate chunks as well.
- Gluten-free - use a 1:1 gluten-free flour blend.
- Add nuts such as walnuts or pecans if you like a bit of crunch
- Try vegan white chocolate chips, which still make this recipe a double chocolate skillet cookie
- You can bake this in a 7-inch skillet; monitor your baking time. The batter will be a little thicker. I don't recommend using a 10-inch skillet because the batter will be too thin.
If you make this recipe, let me know what you think by ★★★★★ star rating it and leaving a comment below. You can follow me on Instagram and share your creation with me. Just tag me @resplendentkitchen and hashtag #resplendentkitchenrecipes.
Vegan Peanut Butter Chocolate Skillet Cookie
- 9-inch cast-iron skillet
- mixing bowls
- wooden spoon
- 2 tablespoons flaxseed meal with 6 tablespoons water
- 1 cup cassava flour
- ⅔ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ⅓ cup coconut oil melted
- ⅓ cup organic apple sauce
- ⅓ cup smooth peanut butter
- ⅓ cup maple syrup
- ⅓ cup coconut sugar
- 1 teaspoon vanilla extract
- 1 cup dairy-free chocolate chips
- 1 pint vanilla vegan ice cream optional
- Preheat oven to 350°F. Lightly grease a 9-inch cast iron pan with coconut oil. Mix the ground flaxseed with water with a fork or small whisk. Let rest for a few minutes.
- In a medium bowl, combine the cassava flour, cacao powder, baking soda and sea salt.
- In a large bowl, whisk together the coconut oil, applesauce, peanut butter, maple syrup, coconut sugar and vanilla extract until smooth. Add the flaxseed and water mixture until combined.
- Add the flour mixture to the wet ingredients and stir until combined. Fold in the half of the chocolate chips, reserving some to sprinkle on top.
- Transfer the mixture to the prepared skillet, lightly smoothing the top, and sprinkle the remaining chocolate chips on top. Bake in the oven for 20-25 minutes or until just set in the center. Remove and allow to cool for abut 10 minutes, then serve warm with vegan vanilla ice cream, if desired.
Store leftovers covered at room temperature for the first day. Store covered in the refrigerator for up to 3 days.
Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.