Vegan Biscoff Cookie Dough Skillet

• 130 g Dairy-free margarine (½ cup + 1 tablespoon)
• 100 g caster sugar (½ cup)
• 75 g brown sugar ⅜ cup, soft
• 1 Teaspoon vanilla extract
• 215 g self-raising flour (1+⅔ cup)
• ½ Teaspoon cinnamon (optional)
• 1 Tablespoon soy milk (sub for oat or almond milk)
• 80 g chocolate chips ½ cup, dairy-free; white or dark
• 80 g Biscoff spread ⅓ cup, smooth

To serve:

• Vegan vanilla ice cream (I used Swedish Glace)