Vegan Skillet Cookie
A giant vegan skillet cookie that's crispy on the edges but gooey and soft in the middle! The ultimate scoop n share dessert! Just grab a spoon and dive in!
Cast Iron Skillet
- 450 g plain white flour aka all purpose flour
- 1 1/2 tsp baking powder
- 1 tsp bicarbonate of soda aka baking soda
- 1/4 tsp fine sea salt
- 200 g vegan butter, melted block variety, plus a little extra for greasing
- 100 g soft light brown sugar
- 100 g soft dark brown sugar
- 150 g granulated sugar
- 150 ml soy milk
- 2 tsp vanilla extract
- 2 tsp psyllium husk powder
- 340 g dark chocolate chips make sure they're vegan
- pinch flaky sea salt for sprinkling
Grease a 26cm cast-iron skillet with a little vegan butter. Preheat the oven to 160c/320f (fan).
In a medium bowl, sieve together the flour, baking powder, baking soda and fine sea salt.
In the bowl of a stand mixer fitted with the paddle attachment, combine the melted vegan butter and sugars. In a measuring jug, whisk together the soy milk, vanilla and psyllium husk powder. Immediately add to the stand mixer and beat on medium speed for 2 minutes.
Add the flour mixture and beat briefly to combine. Finally add the dark chocolate chips, reserving a small handful for topping the cookie. Beat briefly to combine.
Spread the cookie dough into the skillet and gently push into the corners. Top with the last few chocolate chips and sprinkle with the flaky sea salt.
Place in the oven and bake for 25 minutes. Remove from the oven and allow to cool for 10 minutes before serving with a big scoop of vegan ice cream.
Calories: 636kcal | Carbohydrates: 90g | Protein: 8g | Fat: 28g | Saturated Fat: 13g | Trans Fat: 3g | Cholesterol: 1mg | Sodium: 350mg | Potassium: 377mg | Fiber: 3g | Sugar: 47g | Vitamin A: 62IU | Vitamin C: 1mg | Calcium: 174mg | Iron: 3mg