• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Debra Klein | Easy Plant Based Recipes

Debra Klein
  • Home
  • About Debra
    • Contact Debra
  • home
  • Recipes
  • Shop
Home » All Recipes » Dessert » Chocolate Chunk Skillet Cookie Recipe

Chocolate Chunk Skillet Cookie Recipe

Gluten-freeNo OilVegan

Published on: January 19, 2021 Last modified: January 20, 2021

Jump to Recipe

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.

Cast iron skillet with chocolate chunk cookie, drizzled with date syrup. A linen napkin is tied around the cast iron handle, a small dish of chocoalte chunks and another of raspberries surround the skillet

This post was updated from the original that was published on June 25, 2015. This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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

Skillet Cookie Recipe Ingredients: maple syrup, chickpeas, peanut butter, rolled oats, baking powder, maple syrup, vanilla extract, cinnamon.
  • 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:

  1. 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.
Ingredients in the bowl of food processor: peanut butter, chick peas, rolled oats, applesauce, cinnamon, maple syrup, vanilla....and then a photo of the same processor bowl with the batter all mixed up and smooth.

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.

Bamboo cutting board with a bar of dark chocolate cut into chunks with a chef's knife.

3. Stir the chocolate into the batter by hand. Add some more, if you want…because CHOCOLATE!!

Chocolate chunks stirred into cookie dough batter.

4. Spread batter into cast iron skillet. Use an offset spatula for a smooth top.

Cast iron skillet with chocolate chunk batter spread into it with offset spatula.

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.

Cast iron skillet with chocolate chunk cookie baked into it.  An ivory linen napkin tied onto the skillet handle.

6. Grab a spoon and dig right in!!

Debra’s Pro Tips

Cast iron skillet with chocolate chunk cookie inside.  Linen napkin draped over handle of pan and small dish of red raspberries on one side of handle, chocolate chunks on the other side in a small white dish.
  • 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!
Cast iron pan loaded with chocolate chunk skillet cookie.  A small dish of red raspberries on the side along with additional chocolate chunks.  THe skillet cookie is drizzled with date syrup and oozing into the center where there is a spoon scooping it up.

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
Continue to Content
Yield: 12 slices

Vegan Chocolate Chunk Skillet Cookie

Cast iron skillet with a natural linen napkin tied around the handle, filled with chocolate chunk skillet cookies drizzled with date syrup and a spoon in the center pulling out an ooey, gooey piece. A small white dish of chocolate chunks and a dish of bright red raspberries are also in the photo.

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.

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

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

  1. 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.
  2. 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.
  3. 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.
  4. Pour mixture into prepared skillet. Sprinkle additional chocolate on top, if desired.
  5. 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.
  6. 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Lodge Cast Iron Skillet, Pre-Seasoned with Silicone Hot Handle Holder , 10.25 Inch Dia, Black/Red Silicone (L8SK3ASHH41B)
    Lodge Cast Iron Skillet, Pre-Seasoned with Silicone Hot Handle Holder , 10.25 Inch Dia, Black/Red Silicone (L8SK3ASHH41B)
  • E-far 8 x 8 Inch Square Baking Pan with Lid Set
    E-far 8 x 8 Inch Square Baking Pan with Lid Set

Nutrition Information

Yield

12

Serving Size

1 slice

Amount Per Serving Calories 188Total Fat 12gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 8gCholesterol 1mgSodium 141mgCarbohydrates 17gFiber 2gSugar 10gProtein 5g

Did you make this recipe?

Please leave a review below, then snap a picture and tag me @dkhealthcoach and use #debraklein on Instagram so I can see it!

© Debra
Cuisine: American / Category: Dessert
What’s a pizookie?

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!

Should I use chocolate chips or chocolate chunks in my skillet cookie?

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.

Is it necessary to take the skins off chickpeas when you use them to bake?

No. It’s not necessary, but the batter will be smoother if you dislodge and discard the skins before adding to the recipe. White dish towel with blue striped border filled with chickpeas. The towel is folded over to rub the chickpeas and shows some of the skins dislodged.

Can you freeze chocolate chunk skillet cookies?

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.

Filed Under: Dessert, Gluten-free, No Oil, Popular, Snack, Vegan

Previous Post: « Healthy Quinoa Breakfast Bake
Next Post: Healthy Rainbow Salad »

Reader Interactions

Comments

  1. Eva

    June 29, 2017 at 10:56 am

    This is amazing! CNr wait to try it out this weekend now that there are some vegans in the family. Thanks for sharing!
    Reply
    • Debra Klein

      June 29, 2017 at 9:21 pm

      This is the perfect dessert for vegans.....delicious, no substitutions need to be made, and there's plenty of protein!
      Reply
  2. Hayley

    July 17, 2017 at 4:17 pm

    This looks so yummy! I've always been too afraid to try a chocolate chip skillet cookie, but it looks like I'll have to try it soon! Thanks for sharing :)
    Reply
    • Debra Klein

      July 17, 2017 at 5:16 pm

      Nothing to be afraid of...and you know, you can always make this in a regular round cake pan, or even a square pan and cut them like brownies/blondies.
      Reply
  3. Sarah

    November 10, 2017 at 9:49 pm

    do you have to use chickpeas, or is there another option?
    Reply
    • Debra Klein

      November 11, 2017 at 11:59 am

      If you want to do a "chocolate chocolate chip" cookie, you can use black beans and add 1-2 Tablespoons cacao. I haven't tried to sub a different white bean...it could be a consistency problem, I'm not sure....if you try it with cannelini beans, let me know how it turns out!
      Reply
  4. Ellen

    November 10, 2020 at 6:24 pm

    Debra it looks great! But help, any no-nut substitutions for the peanut butter in this recipe? Thanks.
    Reply
    • Debra Klein

      November 10, 2020 at 6:55 pm

      If you can do seeds, I would suggest sunflower butter.
      Reply
  5. Rob Jackson

    January 24, 2021 at 8:41 pm

    Wow this was amazing. My kids absolutely loved it, just nobody tell them what's in it! It was super easy to make and I feel a lot less guilty having that second piece. Great tip on the chickpeas too...need to try that the next time attempt to make our own hummus!
    ★★★★★
    Reply
    • Debra Klein

      January 24, 2021 at 10:43 pm

      Awesome....a tasty way to get some nutrition into the kids! YES....when you dislodge the skins of the chickpeas your hummus will be so much smoother.
      Reply
  6. Sandhya Ramakrishnan

    January 31, 2021 at 8:40 pm

    What a great idea to use chickpeas in the cookie recipe! Added protein as well when indulging.
    ★★★★★
    Reply
    • Debra Klein

      February 1, 2021 at 10:53 am

      Exactly! Why not?
      Reply
  7. Jamie

    January 31, 2021 at 10:05 pm

    I love the combination of peanut butter and chocolate!
    ★★★★★
    Reply
    • Debra Klein

      February 1, 2021 at 10:53 am

      Same....what's not to like?
      Reply
  8. Kim Guzman

    January 31, 2021 at 11:55 pm

    Wow, looks fantastic! I can't wait to make them next weekend!
    ★★★★★
    Reply
    • Debra Klein

      February 1, 2021 at 10:54 am

      Awesome...I can't wait to hear how much you guys love them.
      Reply
  9. FOODHEAL

    February 1, 2021 at 12:50 am

    My kind of cookie, it's vegan and gluten-free, and without processed sugar! I love it, thank you.
    ★★★★★
    Reply
    • Debra Klein

      February 1, 2021 at 11:01 am

      Totally....everything I look for in a recipe.
      Reply
  10. Amy

    February 1, 2021 at 12:53 am

    Oh my! What a fantastic recipe! Healthy and with chocolate. Perfect!
    ★★★★★
    Reply
    • Debra Klein

      February 1, 2021 at 11:03 am

      😋
      Reply
  11. Marcellina

    February 1, 2021 at 7:22 am

    I would never have thought to use chickpeas. Great idea!
    ★★★★★
    Reply
    • Debra Klein

      February 1, 2021 at 11:03 am

      Right? Protein and fiber....just right to balance everything out.
      Reply
  12. Audrey

    February 1, 2021 at 11:24 am

    Such a yummy dessert!
    ★★★★★
    Reply
  13. Sangita

    February 2, 2021 at 1:26 am

    What a fabulous recipe! Thanks Debra!! I’m definitely going to try it out.
    ★★★★★
    Reply
    • Debra Klein

      February 2, 2021 at 10:28 am

      Thanks Sangita!
      Reply
  14. Chef Dennis

    February 2, 2021 at 2:35 am

    My wife will definitely love this Vegan Chocolate Chunk Skillet Cookie!
    ★★★★★
    Reply
    • Debra Klein

      February 2, 2021 at 10:28 am

      You're awesome Dennis to make it for her!
      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe: ☆☆☆☆☆

Primary Sidebar

welcome


Hi, I'm Debra. I help busy women, like you, create better health and more energy for themselves and their families. How? By showing you how eating more plants can be easy, fun, and delicious.

Eat more plants.

Grab the tips to easily whip up more plant based meals.

Popular Posts

15 healthy desserts for chocolate lovers

4 square grid of photos: chocolate chunk skillet cookie, chocolate pudding with chocolate shavings and raspberries, chocolate shake, and chocolate chip zucchini bread

Vegan Chocolate Pudding

Super rich chocolate pudding in a small white dish, sprinkled with dark chocolate shavings, a sprig of fresh mint and 3 raspberries, with a small dish of assorted berries in the background.

Chocolate Chunk Skillet Cookie Recipe

Cast iron skillet with a natural linen napkin tied around the handle, filled with chocolate chunk skillet cookies drizzled with date syrup and a spoon in the center pulling out an ooey, gooey piece. A small white dish of chocolate chunks and a dish of bright red raspberries are also in the photo.

Footer

latest recipes delivered

  • Home
  • Recipe Index
  • Contact Debra

browse by diet

Copyright © 2021 · Design + Development by Grace + Vine Studios · Privacy Policy