A rich, gooey, vegan skillet cookie made with just 5 simple, healthy ingredients! Totally gluten free and fruit sweetened.
Happy one week until thanksgiving! I can’t believe how fast November is flying by. While I love the traditional thanksgiving desserts, this year I really wanted to change things up with some not so traditional, fun, delicious options, that’ll impress at vegan and non-vegan gaterhings alike! Here’s what we’ve done so far:
We’re hosting my side of the family for thanksgiving this weekend, and deciding what I wanted to make for dessert was TORTURE. Sweet, delicious torture. First world problems, I know.
This vegan skillet cookie made that choice even more difficult. Because seriously, when you have the option to eat a giant cookie baked in a skillet, how can you NOT choose that?! Who can resist the warm, soft, gooey, middle part of a cookie we all love, spread throughout an entire skillet?!
Not this girl, that’s for damn sure.
I’ve made a skillet cookie in the past, but with sort of random ingredients. It was in my first few months of blogging, and it was still super delicious, but I wanted to update it using ingredients that I love in my favorite chocolate chip cookie recipe. This vegan skillet cookie came out better than I could’ve dreamed. Although, could a skillet cookie really ever be bad? Nah. But trust and believe, this one is GREAT. Oh, and also VEGAN.
You literally get a SKILLET FULL OF COOKIE while simultaneously not contributing to horrible violence and killing of animals.
SO MUCH WINNING HERE, FRIENDS. Also, so many shouty capitals. I need to make my point though, okay?!
This vegan skillet cookie starts with buckwheat flour. I love buckwheat as the base of my cookie because it gives a thick, soft, gooey texture. If your skillet cookie isn’t gooey, it’s just plain wrong. This one, if I’m putting it as eloquently as possible, is gooey AF.
Add some date paste, a bit of vanilla, and some almond milk to bring it together. That’s it. I know, so easy! Fold in your vegan chocolate chips, and your gargantuan cookie is ready to bake.
I use a 6.5 inch skillet, and it’s the perfect size for sharing with friends or family. Or nobody, because it’s thanksgiving and you give zero damns and want the whole thing for yourself.
I’m not judging, slay that skillet, girl.
This vegan skillet cookie is a fun twist on classic chocolate chip cookies, and it would be fantastic for a shareable thanksgiving sweet! SO rich, decadent, and super gooey. Not to mention those melty chocolate rivers throughout.
I’m just in this whole thanksgiving “dinner” thing for the dessert. Oh and PS, this is one of the sweets I ended up deciding on for my first thanksgiving gathering. 🙂
Have a happy, healthy day, friends!
If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!