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
8 to 10
Peanut butter cookie
unsweetened peanut, almond, or sunflower seed butter
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.)
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.
Make chocolate sauce: In a small bowl, whisk to combine remaining 1/2 cup coconut cream, cocoa powder (or carob), and maple syrup.
Make whipped cream: Whip together coconut cream, vanilla, and maple syrup until stiff peaks form.
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.
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, Catalan Food, written with chef Daniel Olivella, comes out in early September from Clarkson Potter.