cookie skillet for two (or one), please! aaaah, the perfect weekend treat is a warm and gooey Vegan Raspberry Chocolate Chip Cookie Skillet. it’s made with very minimal ingredients and baked within 16 minutes. the cookie skillet is packed with the ultimate combo of chocolate and berries, which is going to satisfy any sweet tooth!
hello saturday and helloooo to this cookie skillet. i ordered a 6 inch cast iron skillet, so you know that this was meant to be.
the raspberries were a game time decision and wow, i am so glad that i added them! the raspberries add a perfect amount of tart.
the raspberries are actually freeze dried and i bought my bag from Trader Joe’s! you can totally use fresh ones but i recommend freeze fried solely for their tart taste.
as far as sweetness goes, between the maple syrup and chocolate chips, this cookie skillet will taste plenty decadent!
the batter is sweetened with 3 tbsp of maple syrup and then i added 1/4 cup of chocolate chips, or well somewhere around that amount lol.
the base is made with almond flour and gluten free all purpose flour. almond flour is amazing and i think it’s best when combined with another flour.
my two favorites to combine almond flour with if you can tell from my recipes are oat flour and gluten free all purpose flour.
the brand of gluten free all purpose flour that i used is arrowhead mills, so just make sure you’re using that or another brand comprised with the same flours.
by the way, Alex and i split the cookie skillet, so i would say it’s definitely for two people! it’s not huge as it’s made in a 6 inch skillet but it’s indulgent!
here’s everything you’re going to need to make my Vegan Raspberry Chocolate Chip Cookie Skillet!
- almond flour
- gluten free all purpose flour
- baking powder
- runny almond butter (Trader Joe’s or Whole Foods brand is pretty runny)
- maple syrup
- dairy free milk
- vanilla extract
- chocolate chips
- freeze dried raspberries
if you don’t want to use almond butter, you can use another kind of nut butter or seed butter! the reason i didn’t use peanut butter is because it has a really strong flavor!
that’s not a bad thing either, but i wanted the flavors of the raspberries and vanilla to pull through, so almond butter is a better mild option!
ok, i know the flour substitute question will come up because it always does BUT this is the only way i have tried the cookie skillet!
ya know the drill my friends, ya have to sub at your own risk!
aaaand for the skillet, if you use something other than the skillet size shown here (or a 6″ cake pan), baking time will be different, but it can still turn out amazing!
you just have to really monitor the baking time! the top should look fully baked and the inside is supposed to be a little fudgy!
if you love Vegan Raspberry Chocolate Chip Cookie Skillet, then you’re also going to love these desserts!
Easy No Bake Chocolate Peanut Butter Pie
Chocolate Tahini Cupcakes and Cookie Dough Buttercream
Vegan Cookie Dough Brookie Cake
Giant Healthy Vegan Chocolate Chip Cookie
Vegan and Gluten-free Cookie Cake
are you going to make my Vegan Raspberry 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.
also, you can follow upbeetandkaleingit on Instagram, Pinterest, and Facebook for more vegan recipes!
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!
Vegan Raspberry Chocolate Chip Cookie SkilletCourse: Cakes, Cookies, DessertsDifficulty: Easy
1/2 cup almond flour
1/2 cup gluten free all purpose flour
1/2 tsp baking powder
1/8 cup runny almond butter
3 tbsp maple syrup
1/4 cup + 1 tbsp unsweetened dairy free milk
1 tsp vanilla extract
1/4 cup chocolate chips
1/4 cup crushed freeze dried raspberries
- preheat the oven to 350 degrees.
- mix the dry ingredients in a bowl first and then add in the wet ones. the batter should be really thick.
- fold in the chocolate chips and freeze fried raspberries.
- grease a six inch cast iron skillet with cooking oil. if you don’t have a skillet, you can use a 6” cake pan.
- add the batter and press down to evenly distribute throughout the cast iron skillet and bake for 16 minutes.
- serve warm and enjoy!