The Best Chocolate Chip Skillet Cookie (Vegan, Gluten-Free)

There are desserts you politely slice and plate, and then there are desserts you eat warm, straight from the skillet, with a spoon.

This chocolate chip cookie skillet à la mode falls firmly into the second category.

Created in collaboration with BooBoos Bakery founder Megan Murphy, this vegan and gluten-free cookie is everything you want in a cozy, shareable dessert. It's got crisp edges, a soft center, pools of melted chocolate, cold ice cream on top, and a drizzle of Quality Flavors Date Syrup for good measure.

It’s indulgent, nostalgic, and made even better with chocolate chips.

  • Ingredients

    This recipe is made with simple pantry staples, which means you’re already halfway to cookie skillet goodness!

    • Almond Flour: Keeps the center soft, tender, and slightly chewy. Use blanched almond flour for the softest texture.
    • Oat Flour: Adds a bit of structure so the cookie holds together while still staying soft and gooey. For this recipe in particular, I prefer to use store-bought oat flour since it’s professionally milled and will give you the finest texture, but you can make your own oat flour by blending oats into a flour.
    • Ground Flaxseed: Mixed with non-dairy milk to create a flax “egg” that helps bind the dough together.
    • Non-Dairy Milk: Almond, oat, soy, or cashew milk all work.
    • Coconut Sugar: Naturally sweetens the cookie while adding a crisp texture.
    • Almond Butter: Keeps the cookie nice and moist. Use a creamy, runny almond butter.
    • Coconut Oil: This keeps the cookie soft and moist. Make sure you use refined coconut oil so you don’t have any coconut flavor.
    • Vanilla Extract: A must!
    • Baking Powder + Baking Soda: Creates the perfect soft-and-chewy texture.
    • Salt: Just a pinch to bring out all the flavors.
    • Dark Chocolate Chips: I love these date-sweetened chocolate chips.

  • Making

    • Step 1: In a large bowl, whisk the flax egg, coconut sugar, melted coconut oil, almond butter, and vanilla extract until smooth.
    • Step 2: Stir in the almond flour, oat flour, baking powder, baking soda, and salt until a thick cookie dough forms. Fold in the chocolate chips.
    • Step 3: Press the dough evenly into a greased cast iron skillet.
    • Step 4: Sprinkle more chocolate chips on top.
    • Step 5: Preheat the oven to 350°F. Bake for 23-25 minutes, until the edges are golden and crisp. Let cool for 5-10 minutes.
    • Step 6: Serve warm topped with scoops of vegan vanilla ice cream and other toppings.

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