Ooey Gooey Chocolate Chunk Skillet Cookie
Ingredients
- 5 TBSP (70 g) vegan butter or oil, room temperature: coconut, walnut, almond
- 2 TBSP stevia brown sugar*
- 2 eggs, room temperature*
- ½ tsp. vanilla
- 1 ¾ C (215 g) flour: AP, GF, WW
- ½ tsp. baking soda
- ¼ tsp. cinnamon
- Sprinkle of nutmeg
- Sprinkle of sea salt
- 60 g chocolate chunks* dairy-free
Instructions
- Preheat the oven to 325°F
- Cream the butter and brown sugar together – if you’re using oil, do steps 2 and 3 at once
- Add the eggs and vanilla
- In a separate bowl, combine the dry ingredients, then incorporate it into the wet ingredients
- Fold the chocolate chunks in
- Spread the cookie dough into a prepped skillet (we used one that was ~8” across) and bake for 14-17 minutes – take it out when it’s undercooked otherwise with how well cast iron holds heat, it’ll keep cooking and possibly dry out
Notes
- *Butter or oil: I’ve used butter, oil, and a combination of both and all variations turn out amazing so it’s very flexible in that aspect – if you’re wanting a healthier cookie, oil is the better option as it has minimal ingredients and is higher in monounsaturated and polyunsaturated fats (the “good” fats)
- *Room temperature: the temperature impacts the texture and how cakey, flaky, crispy, or dense the cookie turns out, so it’s very important to allow the eggs and fat (oil or butter) to come to room temperature
- *Stevia brown sugar: date sugar, brown sugar, or another sweetener can be used in place
- *Chocolate chunks: the best allergen-friendly chocolate, in my opinion, is Enjoy Life
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