Dairy Free,  Dessert,  Gluten Free,  Recipe,  Snacks,  Vegan,  Vegetarian

Deep Dish Chocolate Chip Cookies (Vegan+GF)

So um, If I ever stop coming up with variations of a chocolate chip cookie you’ll know my body’s been inhabited by aliens or something.

Hey, I can’t help it, there’re just so many ways you can recreate this classic treat. That, and I really just love taking photos of them. What can I say? They’re very aesthetic.

Okay why would you do a deep dish cookie you might be wondering? Seriously though, is anyone actually wondering that? Hello melty pools of chocolate that can acceptably be eaten with a spoon, double the thick and chewy texture and gooey center, and then there’s always the option to throw some ice cream on top!

I’m already planning the next cookie flavors that need to be deep dished, like snickerdoodles and peanut butter cookies! I’m open for suggestions. Anyway, these are super quick to throw together and you don’t need any fancy equipment. I simply stirred the ingredients together in a bowl and pressed it into the pans.

For baking them, you can use a bunch of different things. I used these 4- inch Mini Cake Pans but you can also use ramekins, or similar sized dishes (oven safe obviously). OOoooh, or just do one big huge skillet cookie in a cast iron skillet! See, we’ve got options.

Deep Dish Chocolate Chip Cookies (Vegan+GF)

It's hard to improve the perfection that is a chocolate chip cookie, but......this just might be a step up!

Servings 4 skillet cookies


  • 2/3 cup cashew butter (you can replace with any nut butter. peanut butter will taste like peanut butter obvs)
  • 1/3 cup coconut oil, melted
  • 1/3 cup plant-based milk
  • 1/3 cup pure maple syrup
  • 3/4 cup organic granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 1/3 cups gluten free all-purpose flour
  • 3/4 cups dairy free semi-sweet chocolate chips or chopped chocolate


  1. Pre-heat oven to 350 degrees F (180 C) and lightly grease 4 (4-inch) mini cake pans, ramekins, or a 12-inch cast iron skillet.

  2. Mix the cashew butter, syrup, sugar, milk, and melted coconut oil together in bowl of stand mixer (or large mixing bowl). Scrape sides of bowl and add milk and add vanilla, baking powder, and salt. Add flour one cup at a time and mix after each addition but just until combined. Stir in the chocolate chips.

  3. Press into prepared skillet or skillets and bake for 20-25 minutes (bake time will vary by oven) or until golden brown. Remove and cool for at least 5 minutes before serving. These are good hot or cold (Serve warm with ice cream on top if you're feeling OTT!).

Recipe Notes

This recipe makes 1 12-inch skillet cookie or 4 - 5 smaller ones. I used various sizes for mine. Any size will do. For mine I used these 4- inch Mini Cake Pans.


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.