Vegan skillet cookie is a super delicious dessert, especially when guests have announced. It’s kind of a giant cookie, which should be enough for at least four people. I have a very large and hungry man in the house, so I say for him in advance two servings. That’s not meant to sound mean, but when you’re almost two meters tall, you have a different energy requirement. Then, when there’s another guest at the dinner table, the skillet cookie is quickly gone. If something is left over, that’s not a problem either, because a delicious cookie has always been snacked on so far. Well, are you curious? Then let’s get started together.
Vegan pan cookie (gluten free)
The cookie is made quickly and easily. We need a large bowl, in it comes almond flour, buckwheat flour, raw cane sugar, baking powder, flaxseed meal, cinnamon, bourbon vanilla and salt. The dry ingredients are mixed first so that smaller lumps dissolve right away. Then continue with light almond paste, applesauce, and plant milk. This is all worked together to form a smooth and compact dough and at the very end the dark vegan chocolate drops are mixed in.
In the second step, we need an ovenproof pan. I use a cast iron frying pan from Staub with a diameter of 26 centimeters. Please be sure to check beforehand that the pan is really oven solid.
The dough is then pressed into the pan and shaped with your hands into a large cookie that completely fills the pan. Then it’s off to the oven to bake at 175 degrees for 30 minutes.
TIP: Be sure to grease the pan well so that the cookie comes out easily afterwards. I use a little coconut oil, which I spread with the help of a silicone brush.
Make vegan cookies yourself
This recipe is the perfect dessert when guests have announced. I highly recommend it together with a scoop of vanilla ice cream. It’s just fun when everyone sits around a table together and everyone breaks out a piece of the cookie. I love it.
If you are looking for a different cookie variety today, I have the following suggestions for you:
- Tagalongs cookies
- Marzipan cookies
- Coconut chocolate cookies
- Double Chocolate Cookies
- Tahini chocolate cookies
- Pumpkin ginger cookies
- Orange oat cookies
Perfect! Otherwise, you can hardly go wrong when baking this beauty. Are you ready for this super easy, gluten-free skillet cookie? He is:
- Quickly made
Here we go with this delicious gluten-free cookie, I hope you enjoy baking it and of course about a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Pan cookie (gf)
FOR THE DOUGH:
- 60 g Almond flour
- 60 g Oatmeal
- 60 g Raw cane sugar or ¼ cup maple syrup
- 1 tbspn Baking powder
- 2 tbspn Flaxseed meal
- ½ tbspn Cinnamon
- ¼ tbspn Bourbon vanilla
- 80 g dark vegan chocolate drops
- ¼ tbspn Salt
- 30 g Almond paste light, the almond paste should be well stirred, without lumps, I use a light, liquid almond paste
- 30 g Applesauce
- 30 ml Plant milk
- Heat oven to 175 °C convection (195 °C top/bottom heat) and grease an ovenproof baking pan (26 centimeters in diameter) well.
- FOR THE DOUGH Place almond flour, oat flour, raw cane sugar, baking powder, flaxseed meal, cinnamon, bourbon vanilla, and salt in a large bowl and mix well until dry ingredients are evenly combined.60 g Almond flour, 60 g Oatmeal, 60 g Raw cane sugar, 1 tbspn Baking powder, 2 tbspn Flaxseed meal, ½ tbspn Cinnamon, ¼ tbspn Bourbon vanilla, ¼ tbspn Salt
- Add the almond paste, applesauce and vegetable milk and stir until a smooth, compact dough is formed, fold in the chocolate drops at the end.30 g Almond paste, 30 g Applesauce, 30 ml Plant milk, 80 g dark vegan chocolate drops
- Pour directly into ovenproof pan and use your hands to form into a large cookie that fills the entire pan. Place in oven and bake for 30 minutes until edges are nice and golden brown.
- Remove from the oven and allow to cool briefly, then serve while still lukewarm together with a scoop of ice cream.
- Remaining cookie without ice keeps up to 5 days airtight.