hello, dreamy vegan AND gluten-free chocolate chip cookie skillet for one (ok or two) please! oh my buttery goodness this skillet is over the top good and it is DECADENT. perfect for a weekend treat for a night in! Alex and i will be having this with our takeout Saturday and i’m almost too excited.
this recipe is sponsored by Endangered Species Chocolate. all recipes and opinions are my own. thank you to my sponsors and amazing community for supporting upbeetandkaleingit, you are so appreciated.
so go on now, grab two spoons (or one if you don’t want to share) and dig in because this is a dessert to make over and over again!
could i even choose an Endangered Species Chocolate Bar flavor for this recipe?! decisions decisions! it was really hard because they’re all so good.
i went with plain but honestly, either is a fabulous choice, especially since berries and chocolate are such a dream combo.
ok, so you know Endangered Species Chocolate is 10/10 and guess what?!
they also have contributed over $2,600,000 to their GiveBack partners in support of conservation while supporting independent farmers in West Africa through Fairtrade sourcing.
if you’re a sucker for giant cookies that are fudgy, melty, flaky, packed with flavor and gooey, seriously, look no further.
oh my gosh, the tahini in this recipe is amazing by the way. you don’t have to use it though if you’re not a fan.
the day i started adding tahini to my baked goods was the day my life changed, lol. you can use something else though.
make sure if you’re using another seed or nut butter that it’s runny! i used Trader Joe’s brand tahini, which is a pretty runny one in my opinion.
other flavors like almond, cashew and peanut butter would be equally as delicious though, you just can’t go wrong.
if you love this recipe, you’re also going to love these!
The Best Gluten Free Chocolate Chip Cookie Skillet is super easy to make, here’s everything you need!
- gluten- free all purpose flour (used Trader Joe’s brand)
- baking powder
- vegan butter
- maple syrup
- vanilla extract
- one Oat Milk + Dark Chocolate bar
it simply doesn’t get any easier than that, right?! for baking the cookie, i used a 6 inch cast iron skillet.
if you don’t have one, then you can always use a cake pan! you could also make a bunch of mini cookies, but the baking time would be way less.
are you going to make The Best Gluten Free Chocolate Chip 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!
The Best Gluten Free Chocolate Chip Cookie SkilletDifficulty: Easy
3/4 cup gluten free all purpose flour
1/2 tsp baking powder
1/4 cup melted vegan butter
1/4 cup runny tahini (Trader Joe’s brand or soom) -if yours isn’t runny, you will need to add more liquid like almond milk
1/4 cup maple syrup
1/2 tsp vanilla extract
1/2 bar ESC Oat Milk + Dark Chocolate Bar cut into small pieces
- preheat the oven to 350 degrees.
- mix all dry ingredients first and then add in the wet ones
- combine until a thick batter forms and then fold in the chocolate.
- add to a greased 6 inch cast iron skillet and bake at 350 degrees for 20-23 minutes depending on how flaky of a crust you want.