Skillet Chocolate Chip Cookie

  • Yield : One thick 10" cookie to share
  • Servings : 12 or so
  • Prep Time : 10m
  • Cook Time : 30m
  • Ready In : 50m

This sweet treat is almost a cross between a cookie and a pie. The cast iron pan gives the edges and top a nice, crisp crust and the interior stays a bit soft and chewy.

Would be extra decadent served with a scoop of non-dairy ice cream!

If you don’t have a cast iron pan, you could use another round or spring-form baking pan with a diameter of 10″. Be sure to grease the pan and/or line it well with parchment paper.



  • 2 T. flax meal
  • 1/2 C. water
  • 2/3 C. canola oil
  • 1 1/4 C. sugar
  • 1 T. molasses
  • 1 T. vanilla extract
  • 2 C. all-purpose flour
  • 1 t. baking soda
  • 1/2 t. salt
  • 3/4 C. chocolate chips



Step 1

Preheat oven to 350F.

Step 2

In large mixing bowl, whisk together flax meal, water, oil, sugar, molasses and vanilla until smooth. Mixture should look like caramel sauce.

Step 3

In a separate small mixing bowl, combine flour, baking soda and salt.

Step 4

Add 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.)

Step 5

Fold in chocolate chips.

Step 6

Dump cookie dough into a well-seasoned, 10" cast iron pan. Press evenly into pan.

Step 7

Place pan on middle rack in oven and bake 28 - 35 minutes, or until edges are golden and middle has firmed somewhat to the touch. When pressed, the dough in the middle of the pan should give a little, but a tester should come out clean.

Step 8

Allow cookie to cool and slice into wedges.

Recipe Type: Tags: , , , , Ingredients: ,

Loves baking, gardening and preparing delicious, compassionate meals for her vegan family of four.

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