Peanut Butter

Vegan Peanut Butter Skillet Cookie Sundae

by:
August 20, 2019
4
2 Ratings
Vegan Peanut Butter Skillet Cookie Sundae
Photo by Ty Mecham
  • Prep time 20 minutes
  • Cook time 20 minutes
  • Serves 8 to 10
Author Notes

Buckwheat lends an extra nutty bite to this skillet cookie. It's vegan and gluten-free, too, so it’s definitely on my menu. In lieu of the whipped coconut cream in this vegan sundae recipe, try it topped with your favorite ice cream. I love the plant-based ice creams made by Seattle’s very own Frankie and Jo’s; their “Date Shake” flavor is one free of refined sugar, eggs, and dairy and tastes delicious in this vegan sundae. —Caroline Wright

What You'll Need
Ingredients
  • Peanut butter cookie
  • 1 cup buckwheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon Himalayan salt
  • 1 cup unsweetened peanut, almond, or sunflower seed butter
  • 1 cup coconut sugar
  • 2 teaspoons pure vanilla extract, divided
  • 1/4 cup water
  • Chocolate sauce
  • 1/2 cup cold coconut cream
  • 1/4 cup cocoa powder or unsweetened carob
  • 2 tablespoons maple syrup
  • Whipped cream
  • 1/2 cup cold coconut cream
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon maple syrup
  • Cherries, for serving (optional)
Directions
  1. Make peanut butter cookie: Preheat oven to 350°F. In a small bowl, mix together buckwheat, baking soda, and salt. In the bowl of an electric mixer, beat together nut butter and sugar until light and fluffy. Add 2 teaspoons vanilla extract. Add flour mixture until a crumbly dough forms; add water and continue to beat until mixed. (Dough should be the texture of wet sand.)
  2. Press dough into an 8- to 9-inch cast-iron skillet. Bake until puffed and just slightly golden on top but soft when pressed gently, 15 to 20 minutes. Set aside to cool.
  3. Make chocolate sauce: In a small bowl, whisk to combine remaining 1/2 cup coconut cream, cocoa powder (or carob), and maple syrup.
  4. Make whipped cream: Whip together coconut cream, vanilla, and maple syrup until stiff peaks form.
  5. To assemble sundae, dollop scoops of vegan ice cream (if using) over cookie, top with whipped cream, then drizzle with chocolate sauce. A cherry or three on top for good luck. Skillet cookie is intended to be eaten directly from the skillet, shared at the center of the table.
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Caroline Wright
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.

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2 Reviews

Hannah
Hannah March 5, 2020
I used an old recipe from my mother’s chocolate sauce recipe - a Baker’s baking chocolate recipe - since I didn’t have any more coconut cream. Paired it with vanilla almond milk ice cream, and bam! This is now my new favorite Saturday night sundae mess. 😋
 
Katie W.
Katie W. August 20, 2019
you make eating vegan look great!!