hey hey hey! Fudgy Vegan Sweet Potato Cookie Skillet is here and it’s not going anywhere any time soon because holy fudgy goodness, it’s a masterpiece. this seasonal cookie skillet can be made with pumpkin puree or sweet potato puree! while i used white chocolate chips, you can use chocolate ones or leave them out altogether.
oh happy day when there’s a cookie skillet involved. better yet, there’s white chocolate chips, which i finally found!
they are vegan and i know you can order them online, but vegan white chocolate is hard to find!
the brand is pascha by the way, and i love their products!
if you’re not fully convinced yet, just keep scrolling to look at the pictures or my reel. how incredible is this texture?
the recipe is totally gluten-free too by the way!! you’re going to need both almond flour and gluten free all purpose flour.
as far as subs, i couldn’t tell you because this is the only way i made the cookie skillet.
like i said earlier, you can use pumpkin puree if you don’t want to use sweet potato! another great seasonal puree? butternut squash!
the taste is flippin’ unreal but let me tell ya, this texture is no joke. it’s honestly the perfect fudgy cookie skillet.
the outside is harder but when you dig your spoon into the center, it’s totally gooey bliss.
cookie skillets aren’t meant to be cooked all the way through in my opinion, so i 100 percent want the fudge factor.
however, if that texture just isn’t for you, i have tons and tons of other amazing dessert recipes.
here’s everything you need to make Fudgy Vegan Sweet Potato Cookie Skillet
- almond flour
- gluten free all purpose flour
- baking powder
- cashew butter or any nut/seed butter
- canned sweet potato puree
- vanilla extract
- maple syrup
- white chocolate chips or chocolate chips
really simple and this recipe will serve two by the way! also, this is best eaten the same day it’s made, but you can store it in the fridge in an airtight container.
also, the baking time is a total of 20 minutes at 350 degrees. if you want to bake yours a little longer, that’s fine, 23-24 minutes should be good!
if you love my Fudgy Vegan Sweet Potato Cookie Skillet, then here are some other recipes you’ll enjoy!
are you going to make my Fudgy Vegan Sweet Potato Cookie Skillet?!
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!
it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
Fudgy Vegan Sweet Potato Cookie SkilletCourse: Cookies, DessertsDifficulty: Easy
1/4 cup almond flour
1/2 cup gluten free all purpose flour (used arrowhead mills)
1 tsp baking powder
1/4 cup runny cashew butter or any nut/seed butter
1/4 cup maple syrup
1/4 cup canned sweet potato puree (if you use fresh thin it out a little with dairy free milk)
1 tsp vanilla extract
- 1/4-1/3 cup white chocolate chips (or however many you want)
- preheat the oven to 350 degrees.
- mix the batter ingredients together and then fold in the chocolate chips.
- add to a 6 inch greased cast iron skillet and bake for 20 minutes.
- serve with your favorites like ice cream or cashew cream and enjoy!