Delicious and Chocolatey Cast Iron Skillet Cookie
Is there anything like a warm cookie fresh out of the oven? This twist on the standard chocolate chip cookie recipe takes it up a notch by making one big cookie in a skillet. Ready in just 20 minutes, it’s quick and easy, but feels a bit more sophisticated than your regular dozen cookies on a baking sheet. And that makes this Cast Iron Skillet Cookie the perfect Valentine’s Day treat!
Not only is this Cast Iron Skillet Cookie an impressive dessert dish to serve to guests or your sweetheart, but it’s also plant-based, meaning it features healthier ingredients than a standard cookie recipe. For example, did you know that nut milk is a great alternative to the inflammatory cow’s milk we so often drink? It not only contains less calories and sugar, but many nut milks often contain more vitamins and minerals than traditional milk.  And you won’t even taste the difference in this recipe!
Not only that, but coconut sugar is an amazing alternative to processed white table sugar. Thanks to the fact that coconut sugar retains nutrients from the coconut palm tree, it’s lower on the glycemic index, meaning it doesn’t spike your blood sugar like table sugar does.  And the baking flour used in this recipe is gluten-free, making this dish a healthier dessert splurge than if you made traditional chocolate chip cookies.
So, in honor of Valentine’s Day, treat yourself—and your sweetie— and indulge with this incredible dessert tonight. Trust me, you won’t be sorry you did!
Cast Iron Skillet Cookie Recipe
Total Time: 20 minutes
¼ cup grass-fed butter or coconut oil, melted and cooled
1 egg or ¼ cup applesauce
2 tablespoons nut milk of choice
¼ cup coconut sugar
½ cup Bob’s Red Mill Gluten Free 1:1 Baking Flour
½ teaspoon baking powder
¼ teaspoon sea salt
¾ cup vegan chocolate chips or chocolate chunks
Vegan vanilla ice cream, to taste (optional)
Melted vegan chocolate, to taste (optional)
1. Preheat the oven to 350 degrees F.
2. Grease a 6-inch cast iron skillet and set aside.
3. In a small bowl, combine the butter, egg, and nut milk. Then, in a medium bowl, combine the coconut sugar, baking flour, baking powder, and salt.
4. Pour the wet ingredients into the dry ingredients, mixing until combined, then fold in the chocolate chips.
5. Pour the mixture into the skillet and bake for 13-15 minutes, watching closely at 13 minutes.
6. Top with the vegan vanilla ice cream and chocolate drizzle, if desired. Serve immediately.