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.
Servings: 12 slices
Calories: 188kcal
Ingredients
- 1 15 ounce can chickpeas* drained, rinsed and drained well (1 ½ cups cooked chickpeas)
- ⅔ cup organic peanut butter
- ½ cup old fashioned rolled oats
- ¼ cup apple sauce
- ¼ cup maple syrup
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 3-oz bar dark chocolate chopped (½ 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 ½ 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.
Nutrition
Serving: 1slice | Calories: 188kcal | Carbohydrates: 17g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Cholesterol: 1mg | Sodium: 141mg | Fiber: 2g | Sugar: 10g