Author Notes
Inspired by a small vintage "Volcanic Flame" coloured skillet I found at a thrift store, I was determined to come up with a delicious vegan skillet cookie. After a short consultation with a couple of skillet cookie recipes (namely from abeautifulmess.com & vanillacrunnch.com), I developed my own take on this timeless & popular recipe. —KrisW
Ingredients
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1/4 cup
Almond Butter
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1/4 cup
Maple Syrup
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1 tablespoon
Flax Meal, mixed w/ 3 tbsp water
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1 teaspoon
Vanilla Extract
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1/4 teaspoon
Baking Soda
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pinch
Fine Grain Salt
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1 tablespoon
Coconut Oil (melted)
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2 tablespoons
Coconut, shredded & unsweetened
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1/2 cup
Chocolate Chips (dairy-free/vegan)
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1/2 cup
Spelt Flour
Directions
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Heat oven to 350C & lightly grease cast-iron (oven safe!) skillet (mine was about 6", but an 8" skillet should also work) with coconut oil.
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Mix flax meal with water and set aside while you mix together other ingredients.
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Put flour, baking soda, & salt into a small mixing bowl and stir together.
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Cream almond butter, vanilla extract, maple syrup, & coconut oil together. After add flax mixture and stir well.
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Add dry ingredients to wet ingredients and mix together (don't over mix). Fold in shredded coconut & chocolate chips.
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Place cookie dough in skillet and smooth out with spatula.
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Put skillet into oven and bake for 15-20 minutes until top is set and slightly golden brown.
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Remove from oven and place skillet on cooling rack until cool. Serve warm w/ vegan ice cream or other toppings.
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Note: Don't over bake this cookie (even when a toothpick is inserted it may have a few crumbs) -- this is o.k. because while the cookie has a "crust" the inside will be softer and more crumbly. A perfect mix of cookie textures!
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