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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

Ingredients

  • 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

Instructions

  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.