Vegan Triple Chocolate Skillet Cookie

Help I can’t stop stress baking. But this triple chocolate skillet cookie is so good that I can’t even complain. This recipe is fully vegan and can be made gluten free as well. It’s luscious, satisfying, and sure to please!

chocolate skillet cookie

Something about a cast iron just makes the end result of baked goods so much more great. The crisp edges with a perfectly soft center…that’s truly goals. Of course, this recipe could be made without a cast iron; it could be made in a 9×9 baking dish. But if you have a cast iron skillet, WHIP IT OUT! Put it to good use!

This recipe is designed for the true chocolate lover. You’ll die for the chocolate swirl on top! It’s almost a 50:50 cookie/brownie mutant dessert, and I LOVE it.

chocolate skillet cookie

At this point, I’m not sure if I’m stress baking, or just baking from inspiration. Who knows. Don’t care. I bake you eats.

Well…I can’t physically hand these to you. Sooo.. Get to bakin’! It’ll brighten up your mood, always. :)
chocolate skillet cookie

Vegan Triple Chocolate Skillet Cookie

Makes: 16 servings

  1. Preheat the oven to 350 F. Lightly grease a 10″ cast iron skillet with vegan butter spread.
  2. In a small bowl, stir together the flour, cocoa powder, egg replacer, baking powder, and baking soda. Set to the side.
  3. In a large bowl, use a hand blender to cream together the vegan butter, white sugar, and brown sugar until whipped and fluffy. Add the vanilla and mix again.
  4. Add the dry ingredients to the wet ingredients and blend on medium speed until evenly combined. Fold in the chocolate chips with a spoon.
  5. Spoon the batter into the cast iron skillet and flatten it out evenly to every edge with the back of the spoon. Swirl the Cocoa Bar in a Jar on top of the cookie batter.
  6. Bake at 350 degrees for 33-35 minutes until lightly crisped on top. For a crunchy, browned top, set the oven to broil for another 1-2 minutes at the end.
  7. Let cool for 15 minutes, slice, and serve!!

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