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!
Servings: 10
Calories: 636kcal
Equipment
- stand mixer
- Cast Iron Skillet
- Mixing bowls
- Measuring Jug
- Electronic Scales
Ingredients
- 450 g plain white flour aka all purpose flour
- 1 ½ teaspoon baking powder
- 1 teaspoon bicarbonate of soda aka baking soda
- ¼ teaspoon 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 teaspoon vanilla extract
- 2 teaspoon psyllium husk powder
- 340 g dark chocolate chips make sure they're vegan
- pinch flaky sea salt for sprinkling
Instructions
- 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.
Nutrition
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