Dairy Free Cookie Skillet

Healthier & Simple Ingredients

I have been wanting to make a cookie skillet for the longest time and finally decided to create my own recipe. It turned out so good. The texture on the outside is perfectly crispy while the inside is soft and chewy.

I love how easy this recipe is. Everything is made in one bowl, and it only takes 25 minutes to bake. My favorite part is that you can eat this straight out of the oven. Personally, I think that’s when it tastes best.

Cookie skillets are the perfect base to add whatever you want. I only added chocolate chips to this one, however, you could add in M&Ms, nuts, fruits, etc.

Vegan butter: you can use any vegan butter you prefer. You could also use liquid oil instead. If you aren’t vegan, traditional butter should also work.

Coconut sugar: I like using coconut sugar to keep this recipe refined sugar free. Any granulated sweetener will work. I haven’t tested liquid sweeteners in this recipe.

Applesauce: I always use unsweetened applesauce where the only ingredients are apples and water. You can use sweetened applesauce; however, I find the sugar and chocolate chips add enough sweetness. If you are looking to substitute the applesauce, you could try mashed banana.

Almond butter: I like using almond butter for the taste. Any nut or seed butter will work in this recipe. Be sure it is on the runnier side rather than chunky.

Almond flour: I like using almond flour in this recipe to keep it gluten and grain free. I haven’t tested any other flours in this recipe.

Chocolate chips: you can use any chocolate chips you prefer. You can also chop a chocolate bar and add different types of chocolate.

Optional: ice cream for topping: my favorite is adding vegan vanilla ice cream on top.

Ingredients:

• Vegan butter

• Coconut sugar

• Applesauce

• Almond butter

• Baking powder

• Almond flour

• Chocolate chips

• Optional: ice cream for topping

Recipe:

• 4 tablespoons vegan butter

• 1/3 cup coconut sugar

• ½ cup applesauce

• ¼ cup almond butter

• 2 teaspoons baking powder

• 1 1/3 cup almond flour

• 1 cup chocolate chips

Directions:

1.    Preheat the oven to 350 degrees Fahrenheit.

2.    Line a cookie skillet with parchment paper or spray with cooking spray. Set aside.

3.    In a bowl melt the butter. Add in the coconut sugar, applesauce, and almond butter. Stir to combine.

4.    Add in the baking powder and almond flour. Stir until a dough is formed. Fold in the chocolate chips. Transfer to cookie skillet. Optional: add more chocolate on top before baking.

5.    Bake for 25 minutes. Optional: top with ice cream of choice and melted chocolate.

If you aren’t eating the cookie skillet right away, be sure to store it in the refrigerator. It should last up to 7 days. If you have any questions, feel free to reach out.

If you try this recipe and enjoy it, it would help me a lot if you scrolled down and pressed the “like” button.