Skillet Chocolate Chip Cookie
User Reviews
5
Skillet Chocolate Chip Cookie
Description
The recipe starts with mixing flax meal and water as an egg substitute, combined with canola oil, sugar, molasses, and vanilla to create a smooth caramel-like wet mixture. Flour, baking soda, and salt are blended in to form a thick dough, which is folded with vegan chocolate chips. The dough is spread evenly in a well-seasoned cast iron pan and baked at 350°F.
Baking takes 30 to 35 minutes until the edges turn golden and the center firms enough to give slightly when pressed but yields a clean toothpick test. The final texture is thick and chewy with melted chocolate pockets.
Allow the cookie to cool for 10 to 15 minutes before slicing to prevent crumbling. Slightly underbaking ensures a gooey, tender center once cooled. This cookie is suitable for vegan diets and serves as a rustic, shareable dessert.
Ingredients
- 2 tablespoons flax meal
- ½ cup of water
- ⅔ cup canola oil
- 1 ¼ cup sugar
- 1 tablespoon molasses
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup vegan chocolate chips
Instructions
- Preheat the oven to 350F.
- In a large mixing bowl, whisk together the flax meal, water, oil, sugar, molasses, and vanilla until smooth. Mixture should look like caramel sauce.
- In a separate small mixing bowl, combine the flour, baking soda, and salt.
- Add the dry ingredients to wet ingredients. Stir until combined. (This will take a little elbow grease. Dough will be quite thick. To avoid over-mixing, stir until flour is just incorporated.)
- Fold in the vegan chocolate chips.
- Dump the cookie dough into a well-seasoned, 10" cast iron pan. Press evenly into pan.
- Place the pan on the middle rack in the oven and bake for 30 to 35 minutes, or until edges are golden and middle has firmed up somewhat to the touch. When pressed, the dough in the middle of the pan should give a little, but a tester toothpick should come out clean.
- Allow the cookie to cool and slice into wedges.
Notes
- Do not overmix to maintain a tender texture; mix just until flour is incorporated.
- The cookie is done when the edges are golden and the center is slightly firm but still yields to slight pressure.
- Slightly underbake to keep a gooey center, as it will continue cooking after removal from the oven.
- Let the skillet cookie cool 10–15 minutes before slicing to avoid crumbling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Calories | 337kcal | 17% |
| Carbohydrates | 45g | 15% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.05g | 3% |
| Sodium | 190mg | 8% |
| Potassium | 58mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 25mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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