Vegan Chocolate Chunk Skillet Cookie

A hot, ooey, gooey, sweet, vegan chocolate chunk skillet cookie. A total decadent crowd pleaser – you’d never guess it’s vegan, gluten free, and naturally sweetened!

Skillet Cookie 4

Tomorrow is my last day of my very first year teaching kindergarten. I cannot believe how fast it went…so cliche and I knew it’d fly by, but it seriously feels like we just started. I couldn’t have had a better first year, I have such a great staff to work with and my kids were amazing. Tomorrow they’ll have a graduation and I’ll have to pass out their awards and hand them to them while they’re wearing little graduation caps…I’m not much of a cry-er but I have a feeling some tears may come!!

To celebrate the end of my first year, I made you a vegan chocolate chunk skillet cookie the size of your face!! Why am I making this stuff when I’m on a wedding “diet”?! Kill me. It’ll just make it that much more enjoyable when I don’t have to worry about looking good in my dress anymore, and I’ll be able to face plant into one of these chocolate chunk skillet cookies. In reality, I could definitely eat one of these beauties and have no problem fitting into my dress, since it’s made with just 6 healthy ingredients! Buuut I know myself and I’d go overboard so best avoid it altogether until I can happily enjoy worry free 🙂

In the meantime, I’ll be making these for whoever I can, because the world NEEDS TO KNOW. Joe literally ate it in two days. It’s legit!

Skillet Cookie 1

This skillet cookie is to die for. Have you seen “pizookies”? They’re a popular dessert that was made famous at a restaurant I used to go to with my family a lot. A rich, super gooey, almost unbaked cookie served in a pizza pan or on a skillet. I wanted to create my own vegan chocolate chunk skillet cookie but obviously give it a healthy spin. Total success, my friends. PLUS there are only 6 ingredients required and you can be eating it within 30 minutes of when you start mixing. Win win win!

Not such a win…had to make this again earlier this week because I had a big old brain fart and deleted my recipe notes, thinking I had already saved it on my computer somewhere else. So a huge, beautiful vegan chocolate chunk skillet cookie the size of my face was just tempting me AGAIN. Good news is the redo didn’t even last one night. Joe has no self control with these! Can’t say I blame him.

Skillet Cookie 2

This skillet cookie starts similar to my chocolate chunk cookie recipe (have you tried those yet?!), with chickpea flour and coconut flour. The chickpea flour gives the cookie it’s gooey texture, and the coconut flour holds it together so it still has a great consistency like a normal, pick-up-able cookie would. I went with my favorite method of sweetening for this, date paste! Talk about hard to resist on a wedding diet. Dates are ridiculously sweet and delicious and contribute to the cookie’s gooey-ness while also giving it the perfect sweetness. I also threw in some unsweetened applesauce, since I wanted the cookie to be more gooey in the center than my chocolate chunk cookies – it’s in a skillet, so I wanted the texture to be super gooey.

Last is some almond milk, vanilla extract if you want, and chocolate chunks! I used a Baker’s unsweetened bar. The dates are plenty sweet to counteract the dark, almost bitter chocolate flavor – it was the perfect balance for our taste, but if you have more of a sweet tooth you could use whatever non-dairy chocolate you like! But I will say the chunks of chocolate bars always yield those melty, irresistible chocolate rivers inside and on top of the cookie, and chips typically hold their shape during baking. So it’s totally up to your preference as far as chocolate goes!

Skillet Cookie 3

I baked this vegan chocolate chunk skillet cookie in a 6.5 inch skillet, which is important, obviously. If you’re using a traditional, full size cast iron skillet (GO YOU, you’re about to be in cookie heaven for a long time), obviously you’ll need double (possibly more) this recipe to fill it completely. I loved the 6.5 inch portion, it was the perfect size to split between 2 people or to enjoy over a few days. Or to devour the day after your wedding…I think yes. I’ll have to remember that plan. If you don’t finish it on the first day, I’d recommend fridging it and sticking it in the oven on broil for a few minutes to get it back to that original, molten gooey texture!

It seriously blows my mind that recipes this decadent and delicious are possible with vegan, healthy ingredients! I was in love with this vegan chocolate chunk skillet cookie from the moment it went into my oven, and when I saw that ooey gooey texture when it came out, I could tell it was a total success even without tasting it. Luckily I got total confirmation from Joe, who was in absolute awe. He just kept saying – “Okay one more really chocolatey bite then I’m done. (3 bites later) Okay seriously, just one more bite.” I don’t blame him, I mean look at that gooey cookie texture!! Swooooooon.

Skillet Cookie 5

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!

Vegan Chocolate Chunk Skillet Cookie

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 1 large skillet cookie, about 4 servings


  • 1/2 c chickpea flour
  • 1/2 c coconut flour
  • 1/2 c date paste (I used 8 medjools blended with about 1/2 c water)
  • 1/2 c unsweetened applesauce
  • 1/2 c almond milk
  • 1 bar Baker's unsweetened chocolate


  1. Preheat the oven to 350 degrees.
  2. In a large bowl, mix the chickpea and coconut flour.
  3. Add date paste, applesauce, and almond milk.
  4. Fold in chocolate chunks and pour dough into a sprayed cast iron skillet (I used a 6.5 inch).
  5. Bake for 20-25 minutes or until the top is slightly golden!