Skillet Chocolate Chip Cookie

If you like gooey, warm, chocolatey desserts, you're going to absolutely love this vegan skillet chocolate chip cookie recipe.


– 2 tbsp of flax meal – ½ C of water – ⅔ C of canola oil – 1 ¼ C of sugar – 1 tbsp of molasses – 1 tbsp of vanilla extract – 2 C of all-purpose flour – 1 tsp of baking soda – ½ tsp of salt – ¾ C of vegan chocolate chips

Preheat the oven to 350F. In a large mixing bowl, whisk together flax meal, water, oil, sugar, molasses and vanilla until smooth. Mixture should look like caramel sauce.

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

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.) Fold in the chocolate chips.

Dump the cookie dough into a well-seasoned, 10" cast iron pan. Press evenly into pan. Place the pan on the middle rack in the oven and bake for 28 to 35 minutes, or until edges are golden and middle has firmed up 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.

Allow the cookie to cool and slice into wedges.