Indulge in the ultimate comfort dessert with this vegan chocolate peanut butter skillet cookie. This delightful treat combines the rich flavors of chocolate and peanut butter into a warm, gooey cookie that's perfect for sharing. Whether you're vegan or simply looking for a delicious dessert, this skillet cookie is sure to satisfy your sweet tooth.
Some of the ingredients in this recipe might not be staples in every household. Coconut sugar is a natural sweetener with a lower glycemic index than regular sugar. Coconut oil is used for its subtle flavor and health benefits. Almond milk is a dairy-free alternative to regular milk. Make sure to check the baking aisle for vegan chocolate chips, which are free from dairy products.
Ingredients For Vegan Chocolate Peanut Butter Skillet Cookie
All-purpose flour: The base of the cookie dough, providing structure and texture.
Coconut sugar: A natural sweetener with a caramel-like flavor.
Creamy peanut butter: Adds richness and a nutty flavor to the cookie.
Coconut oil: Provides moisture and a subtle coconut flavor.
Almond milk: A dairy-free milk alternative that helps bind the ingredients.
Vanilla extract: Enhances the overall flavor of the cookie.
Baking soda: Helps the cookie rise and become fluffy.
Salt: Balances the sweetness and enhances the flavors.
Vegan chocolate chips: Adds pockets of melty chocolate goodness throughout the cookie.
Technique Tip for This Skillet Cookie
To achieve a perfectly baked skillet cookie, ensure that your oven is preheated to the correct temperature before placing the dough inside. This helps the cookie bake evenly and develop a golden brown crust. Additionally, when mixing the wet ingredients with the dry ingredients, make sure to combine them just until they are incorporated to avoid overmixing, which can result in a dense texture. For an extra touch, sprinkle a few additional vegan chocolate chips on top of the dough before baking to create a visually appealing and extra chocolaty finish.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, making the cookie healthier.
all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free blend ensures the recipe remains accessible.
coconut sugar - Substitute with maple syrup: Maple syrup provides a natural sweetness and a slight caramel flavor.
coconut sugar - Substitute with date sugar: Date sugar is a whole food sweetener that adds a rich, caramel-like sweetness.
creamy peanut butter - Substitute with almond butter: Almond butter offers a different nutty flavor and is a good alternative for those allergic to peanuts.
creamy peanut butter - Substitute with sunflower seed butter: Sunflower seed butter is a nut-free option that still provides a creamy texture.
melted coconut oil - Substitute with avocado oil: Avocado oil has a neutral flavor and is rich in healthy fats.
melted coconut oil - Substitute with vegan butter: Vegan butter can provide a similar texture and richness to the cookie.
almond milk - Substitute with oat milk: Oat milk has a creamy consistency and is a good alternative for those with nut allergies.
almond milk - Substitute with soy milk: Soy milk is high in protein and works well in baking.
vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor to the cookie.
vanilla extract - Substitute with maple extract: Maple extract adds a unique sweetness and depth of flavor.
baking soda - Substitute with baking powder: Baking powder can be used if you adjust the quantity, as it also helps the cookie rise.
salt - Substitute with sea salt: Sea salt can enhance the flavor with its mineral content.
vegan chocolate chips - Substitute with cacao nibs: Cacao nibs provide a more intense chocolate flavor and are less processed.
vegan chocolate chips - Substitute with carob chips: Carob chips are naturally sweet and caffeine-free, making them a good alternative.
Other Alternative Recipes to Try
How To Store or Freeze This Skillet Cookie
Allow the skillet cookie to cool completely before storing. This helps maintain its texture and prevents condensation from making it soggy.
For short-term storage, place the cookie in an airtight container. It will stay fresh at room temperature for up to 3 days.
If you prefer to keep it longer, refrigerate the cookie in an airtight container. This will extend its freshness for up to a week. Just remember to let it come to room temperature before serving for the best texture.
To freeze, wrap the cookie tightly in plastic wrap, then place it in a resealable freezer bag. This double-layer protection helps prevent freezer burn and keeps the cookie fresh.
Label the freezer bag with the date so you can keep track of how long it’s been stored. The cookie can be frozen for up to 3 months.
When you're ready to enjoy the frozen cookie, let it thaw at room temperature for a few hours. For a warm, freshly-baked taste, reheat it in a preheated oven at 350°F (175°C) for about 5-10 minutes.
If you prefer individual portions, slice the cookie before freezing. Wrap each piece in plastic wrap and store them in a resealable freezer bag. This way, you can easily grab a single serving whenever you crave a sweet treat.
For an extra indulgent experience, serve the cookie warm with a scoop of vegan ice cream or a drizzle of vegan chocolate sauce.
How To Reheat Leftovers
Oven Method:
- Preheat your oven to 300°F (150°C).
- Place the leftover skillet cookie on a baking sheet.
- Cover it loosely with aluminum foil to prevent it from drying out.
- Heat for about 10-15 minutes or until warmed through.
- Let it cool slightly before enjoying your dessert.
Microwave Method:
- Place a portion of the cookie on a microwave-safe plate.
- Cover it with a damp paper towel to retain moisture.
- Microwave on medium power for 20-30 seconds.
- Check the temperature and heat in 10-second intervals if needed.
- Allow it to cool for a moment before digging into your treat.
Stovetop Method:
- Preheat a non-stick skillet over low heat.
- Place the cookie in the skillet.
- Cover with a lid to trap the heat.
- Warm for about 5-7 minutes, flipping halfway through.
- Remove from heat and let it cool slightly before serving.
Air Fryer Method:
- Preheat your air fryer to 300°F (150°C).
- Place the skillet cookie in the air fryer basket.
- Heat for 3-5 minutes, checking halfway through to ensure it doesn't overcook.
- Let it cool slightly before enjoying your vegan dessert.
Essential Tools for This Recipe
Oven: Used to bake the skillet cookie at the specified temperature of 350°F (175°C).
Mixing bowl: Used to combine the dry and wet ingredients together.
Measuring cups: Used to measure out the flour, coconut sugar, peanut butter, melted coconut oil, and almond milk accurately.
Measuring spoons: Used to measure out the vanilla extract, baking soda, and salt.
Spatula: Used to mix the ingredients together and to fold in the vegan chocolate chips.
Skillet: Used to spread the cookie dough evenly and to bake the cookie in the oven.
Cooling rack: Used to let the skillet cookie cool slightly before serving.
Oven mitts: Used to safely handle the hot skillet when removing it from the oven.
Time-Saving Tips for This Recipe
Pre-measure ingredients: Measure out all ingredients before starting to save time during the cooking process.
Use one bowl: Combine all dry ingredients and wet ingredients in a single bowl to minimize cleanup and streamline mixing.
Melt coconut oil in microwave: Quickly melt the coconut oil in the microwave instead of on the stove to save a few minutes.
Preheat oven early: Start preheating your oven before you begin mixing to ensure it's ready when you are.
Use a non-stick skillet: A non-stick skillet will make it easier to spread the dough evenly and reduce sticking, saving time on cleanup.
Vegan Chocolate Peanut Butter Skillet Cookie Recipe
Ingredients
Main Ingredients
- 1 cup All-purpose flour
- ½ cup Coconut sugar
- ½ cup Peanut butter creamy
- ¼ cup Coconut oil melted
- ¼ cup Almond milk
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking soda
- ¼ teaspoon Salt
- ½ cup Vegan chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine flour, coconut sugar, baking soda, and salt.
- Add peanut butter, melted coconut oil, almond milk, and vanilla extract. Mix until well combined.
- Fold in the vegan chocolate chips.
- Spread the dough evenly in a skillet.
- Bake for 20 minutes or until golden brown.
- Let it cool slightly before serving.
Nutritional Value
Keywords
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