This warm and gooey skillet chocolate chip cookie is the best chocolatey vegan dessert! Deliciously chewy with melted vegan chocolate and sweet flavors in every bite, this easy treat is perfect for serving to your family and friends.
In a large mixing bowl, whisk together the flax meal, water, oil, sugar, molasses, and vanilla until smooth. Mixture should look like caramel sauce.
In a separate small mixing bowl, combine the flour, baking soda, and salt.
Add the 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 vegan 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 30 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 toothpick should come out clean.
Allow the cookie to cool and slice into wedges.
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Notes
Don’t overmix the cookie dough: Mixing the dry ingredients into the wet mixture by hand will take some elbow grease but try not to overwork the dough. Only mix until the dough is thick and the flour is just incorporated.
How to tell it’s done baking: You’ll know the cookie is baked perfectly when the middle feels slightly firm to the touch and a toothpick inserted in the middle of the cookie comes out clean.
Slightly underbake the vegan cookie: It’s better to slightly underbake the cookie to achieve the gooey cookie goodness! Keep in mind that it will keep baking for a few minutes out of the oven, so you’ll be okay to take it out even when it feels slightly underdone.
Let the cookie cool: Set the baked skillet vegan cookie aside for 10 to 15 minutes before slicing. If you slice it when it’s too hot, it will crumble or fall apart.