This Chocolate Chunk Skillet Cookie is the perfect recipe when you’re craving something warm, comforting and sweet…but still want a healthy vegan dessert. It’s gluten-free, sugar-free and easy to make from simple pantry ingredients.
More Easy Meal Prep Recipes You’ll Love:
Ooey…gooey….rich and chewy. Just the way I like my cookies. This chocolate chunk skillet cookie is the ultimate in healthy comfort food.
If you’re looking for easy cookie recipes, THIS IS IT. It’s simple and quick, and you don’t have to stand and scoop into individual portions.
Why you will love this Skillet Cookie Recipe:
- Cookie dough you can eat raw! YES…I consider this one of the biggest assets of a vegan cookie recipe.
- Healthy Chocolate Recipes: send them over…yes, there is such a thing!
- Simple, wholesome ingredients that you already have in your pantry.
- Plant-based protein and fiber.
- No added sugar!
- Gluten-free….and low in carbs!
- Easy…super easy….to make.
- Authentic chocolate chip cookie taste….without all the butter and sugar!
- HEALTHY….as in, not just “not bad” for you, but good for you!
- DEE-lish. This will totally satisfy your sweet treat craving.
Ingredients and their benefits
- Chick peas: plant based protein and fiber—-an awesome addition to a healthy dessert recipe.
- Peanut butter: protein and healthy fats, yes please!
- Rolled oats: Tons of fiber to help regulate blood sugar and help keep your digestive system regular.
- Applesauce: I lieu of eggs, the applesauce activates the baking powder so this vegan cookie will rise. Plus, it has antioxidants, vitamins and fiber and is naturally sweet. Look for a brand that has no added sugar.
- Maple syrup: Sweetener that’s lower on the glycemic index than other sugars and is an unexpected source of minerals.
- Baking powder: rising agent.
- Vanilla: Awesome for the authentic chocolate chip cookie flavor.
- Cinnamon: Loaded with antioxidants and anti-inflammatory properties, it also brings out the sweetness in other ingredients.
- Dark Chocolate: Look for bars with higher cacao % and lower sugar and chop them yourself.
How to make Chocolate Chunk Skillet Cookies:
- Place all ingredients, except chocolate into bowl of food processor. Process. Scrape down the sides and process some more, until the batter is smooth and creamy.
2. Chop chocolate bar into chunks. A 3-oz. bar will yield about 1/2 cup. You can also buy chocolate chunks or chocolate chips and measure out 1/2 cup. The quality of dark chocolate is usually better in a bar though…and it literally takes 2 minutes to chop. Totally worth it, IMHO.
3. Stir the chocolate into the batter by hand. Add some more, if you want…because CHOCOLATE!!
4. Spread batter into cast iron skillet. Use an offset spatula for a smooth top.
5. Bake until just set on the edges and a bit jiggly in the center for a gooey middle. Using an 8″ skillet will take about 18 minutes. 10″ skillet cooking time will be closer to 15 minutes. The cookie will continue to cook a bit after it’s been removed from the oven, because the cast iron will retain its heat.
6. Grab a spoon and dig right in!!
Debra’s Pro Tips
- After you’ve rinsed and drained the chickpeas, rub them with a clean dish towel to dislodge the skins. Your batter will be smoother and more creamy without them.
- Buy organic peanut butter. Peanuts are a heavily sprayed crop. Also, be sure to thoroughly mix a new jar of peanut butter before you use it to avoid some oily sections and others too dry. I like to store my unopened jars upside down in the pantry to make this job easier.
- If you can find sprouted rolled oats, they are easier to digest.
- This cookie skillet tastes great fresh from the oven….just grab a spoon and dig right in!
- DO NOT OVERBAKE: There aren’t any ingredients to be concerned about eating raw, so err on the side of underdone….for a rich and gooey experience.
- CHECK YOUR OATS: Oats can be heavily sprayed with glyphosate. You can check in with Environmental Working Group for trusted brands that are glyphosate free.
- Drizzle on some date syrup if you’re feeling kinda fancy!
- If skillet cookie is too gooey to cut, place in the fridge for at least 15 minutes to make cutting easier.
- Shh…..this skillet cookie recipe is so good, they’ll never know it’s healthy….your secret is safe with me!
Although I no longer use refined white sugar, I’m not a party pooper…and I do love a good dessert. I want you to know that it’s possible to enjoy delicious desserts that also have something nutritious to offer. I’m not talking about compromising when it comes to taste though. Don’t give in to ingredients that don’t serve you….use ingredients that add some nutritional value….and never sacrifice great taste.
More Decadent, but also Healthy Dessert Recipes
- Vegan Biscotti
- Chocolate Trail Mix Bars
- Grain-free Double Chocolate Cookies
- Blueberry Tart
- Tahini Brownies
- Chocolate Pie
Vegan Chocolate Chunk Skillet Cookie
Skillet Cookie Recipe: Healthy Vegan Dessert. Chocolate Chunk Cookies with plant based protein and fiber. Delicious gluten-free recipe that's easy to make with pantry ingredients and no sugar added.
Ingredients
- 1 (15-oz) can chickpeas*, drained, rinsed and drained well (1 1/2 cups cooked chickpeas)
- 2/3 cup organic peanut butter
- 1/2 cup old fashioned rolled oats
- 1/4 cup apple sauce
- 1/4 cup maple syrup
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 (3-oz) bar dark chocolate, chopped. (1/2 cup chocolate chunks or chocolate chips)
Instructions
- Preheat oven to 350. Lightly grease 10" cast iron skillet* with avocado or olive oil* or line pan with unbleached parchment for oil free and easy lifting out of pan.
- Rinse and drain chickpeas. Roll chickpeas in dry dish towel to gently remove skins. Discard the skins. This is not necessary, but it will create a smoother cookie batter.
- Place all ingredients except for dark chocolate into food processor and process for 1 minute. . Scrape down sides and continue to blend until mixture is very smooth. Stir in chocolate.
- Pour mixture into prepared skillet. Sprinkle additional chocolate on top, if desired.
- Bake for 15 minutes.For a gooey center, cook until the side are just browning and set. The middle should be slightly jiggly. Continue to cook for additional 3 minutes, IF NEEDED. Be careful not to overcook, as it will easily become dry. The skillet cookie will continue to bake after it's been removed fro the oven because he cast iron will retain its heat.
- Serve warm or at room temp. If too gooey to slice, place the pan in the fridge for 15 minutes (or more) to make cutting into slices easier.
Notes
PAN: 8" skillet will produce a thicker, more chewy cookie, adjust cooking time to 18 minutes. 10" skillet will produce a thinner, a bit more crisp cookie at 15 minutes. You can also use an 8" square baking pan for more of a brownie result.
CHOCOLATE: 1 (3-oz) chocolate bar chops into about 1/2 cup. You can also buy chocolate chunks or chocolate chips. Generally, it is easier to find quality dark chocolate in bars.
OPTIONAL: When cookie is finished baking, drizzle with date syrup and sprinkle with flakey sea salt.
STORAGE: Skillet cookie will stay good at room temperature for 5 days, in the fridge for 10 days, or freeze for up to 3 months.
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Nutrition Information
Yield
12Serving Size
1 sliceAmount Per Serving Calories 188Total Fat 12gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 8gCholesterol 1mgSodium 141mgCarbohydrates 17gFiber 2gSugar 10gProtein 5g
It’s a cookie that was cooked in a pizza pan. Cast iron skillet cookies are also known as pizookies. They’re best when made from home so you can enjoy them straight from the oven!
They both will work well. For dark chocolate with a higher cacao content and less sugar, opt for a chocolate bar and cut into chunks yourself.
No. It’s not necessary, but the batter will be smoother if you dislodge and discard the skins before adding to the recipe. 
Yes! This recipe will freeze beautifully. Make sure cookie is completely cooled and cut into desired sizes before freezing. Wrap in freezer safe containers or zip top bags. Cookies will stay good in the freezer for 3 months. Thaw at room temperature.
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