This Vegan Chocolate Chip Skillet Cookie is a warm, gooey dessert that’s dairy-free, egg-free, and inspired by BJ’s famous Pizookie. Perfect for sharing, this easy skillet cookie recipe delivers rich, chocolatey goodness with a crispy edge and soft center - ideal for dessert, parties, or special occasions!
It wasn't until I was deep into making posts about two of my favorite shareable desserts — Vegan Chocolate Peanut Butter Fondue and Vegan Chocolate Hazelnut Fondue that I stumbled upon the concept of this shareable skillet cookie.
This shareable skillet cookie is also known as a "pizookie."
It's an amazing cookie the size of a deep-dish pizza cooked in a cast iron pan that screams yum! It's a concept so wonderful that it made me wonder if I was living under a particularly dense rock for missing out on it since its '90s debut at BJ's Restaurant & Brewhouse, which popularized this style of dessert.
After embarking on a pizookie baking spree that saw my oven churning out these giants like there was no tomorrow, I've hit a point where the mere mention of them might send me into a cookie coma.
Yet, despite swearing them off for a hypothetical cookie detox, there's no denying the allure of this delicious vegan cookie will bring me back to making these on a regular basis, guaranteed.
If you want to tackle individual vegan cookies, check out Vegan DoubleTree Chocolate Chip Cookie Recipe, Vegan Double Chocolate Crinkle Cookies, or Vegan Coffee Cake Cookies.
And for a guilt-free dessert, try these chickpea blondies or vegan chocolate pudding parfait!
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Why You'll Love This Recipe
Aside from its delicious flavor, there is no need for the usual cookie prep rituals - chilling, shaping, fussing.
This wonder is whipped up in a single bowl, and no fancy equipment is required if you don't want to.
Ingredients
Here are the building blocks that will lead you to decadence. See the recipe card for quantities.
- Tossing a teaspoon of cornstarch into your skillet cookie mix is that secret ingredient you never knew you needed. It's all about keeping things soft and tender, not to mention helping the cookie hold up better so you get that perfect gooey middle with crisp edges. Plus, it locks in moisture, so even if your cookie survives beyond the first day, it'll still be as chewy.
- One cup of vegan chocolate mini chips may seem like a lot, but it's the perfect amount to make this a gooey, chewy, delicious cookie. Try to find the mini chips to get a gooey texture in every bite. They melt quickly to create a consistently delicious chocolate experience in the skillet cookie.
- Use both white and light brown sugar. The white sugar gives the cookie sweetness and helps form its shape, while the brown sugar adds a yummy caramel taste. Plus, the brown sugar helps keep the middle of the cookie nice and soft, adding to its gooeyness.
Variations
- Feel free to add your favorite mix-ins. A handful of mini vegan marshmallows, ½ cup of nuts, a swirl of peanut butter, or even a sprinkle of cinnamon are all great mix-ins.
- If you're feeling adventurous, sprinkling a pinch of sea salt over the top before baking adds a delightful contrast to the sweetness.
- Serve with vegan caramel sauce instead of chocolate syrup for variety.
How To Make Vegan Chocolate Chip Skillet Cookie
Here’s a picture story of how simple things combine to create something spectacular. The recipe card provides more details about the recipe.
Step 1: Mix flaxseed meal and water and let it sit for 10 minutes to thicken, mimicking an egg consistency.
Step 2: Combine the melted (but room-temperature) vegan butter and sugars.
Step 3: Then add vanilla, milk, and flax eggs. Mix well.
Step 4: Sift in the all-purpose flour, baking soda, cornstarch, and salt into the wet ingredients.
Step 5: Add the vegan chocolate chips. Mix until just combined. Your hands will do the best job.
Step 6: Grease a 10-inch cast iron skillet. Spread cookie dough evenly.
Step 7: Loosely place aluminum foil over the top of the pan. Bake for 10-12 minutes on the center rack, then remove the aluminum foil and bake for 15-18 minutes until the edges are golden and the center is set but soft.
Step 8: It will look fully baked, but when you spoon the center, it should have a melty, gooey center. Serve your vegan skillet cookie while it's still warm. Pairing it with a scoop of vegan ice cream and chocolate syrup takes it over the top.
Top Tips
- I've experimented with these cookies by creaming the butter and sugar and using melted butter. Creaming the butter and sugar pumps air into the dough, making the cookie lighter and fluffier. On the flip side, melted butter leads to a denser, chewier texture that I think shines in vegan chocolate chip skillet cookies. The rich texture and ease of using melted, room-temperature butter is a win for me, but honestly, both techniques have their own charm.
- Ensure the melted butter is at room temperature before mixing it with the sugar.
- The consistency of your flax egg can affect the texture of the cookie. If it's too runny, let it sit a bit longer. If it's too thick, add a tiny bit more water. It should have a raw egg consistency.
- Adjust the baking time accordingly if you use a larger or smaller skillet. It may affect the cookie's consistency.
- Covering a vegan skillet cookie with aluminum foil initially prevents over-browning and ensures even cooking, resulting in a crispy outside and soft, gooey inside. You don't have to use it but watch it carefully so it doesn't brown too much.
- After you take it out of the oven, the cookie will continue to cook in the hot skillet, so it’s better to underbake it so the center stays gooey. Twenty-five minutes is perfect in my oven for a crispy edge and gooey center.
- The best way to eat this cookie is warm, straight from the skillet, with a generous scoop of vegan ice cream.
How Do I Know When The Cookie Is Done?
The edges should be golden and set, but the center will look soft. It will continue to firm up as it cools, so don't overbake to get that gooey, delicious middle.
What If The Center Of The Cookie Sinks?
Don't worry if your skillet cookie has a slightly sunken center. It’s totally normal for this recipe and not a sign of failure. Unlike firmer cookie recipes, this vegan skillet cookie is all about that gooey, slightly underbaked middle, giving you the perfect contrast between crispy edges and a soft, melty center.
If the center looks more like a sinkhole than a gentle dip, it might just need a few extra minutes in the oven. Cover it with foil and bake for another 5 minutes to firm it up without over-browning the top.
Also, watch your baking soda - too much can cause the cookie to puff up and collapse. Don’t let your vegan butter get too warm; room temperature is best to avoid uneven rising and spreading.
Vegan Skillet Cookie FAQS
Traditional ingredients like eggs and dairy butter are swapped out for plant-based alternatives, such as flax eggs, plant-based milk, and vegan butter.
Yes, you can! Prepare the dough, press it into the skillet, and then cover and refrigerate until ready to bake. It's a great way to get ahead of dessert plans. Alternatively, wrap the dough in plastic wrap and refrigerate until ready to bake.
I've never used flour other than all-purpose flour for this recipe. Let me know in the comments if you do!
A cast-iron skillet is the best choice for getting those perfectly crispy edges and a gooey center in your cookies, but if you don't have one, you might be able to get away with using any oven-safe pan or a cake pan instead. Just a heads up, though—the baking time might need a little tweaking. I haven't tested this out with a different pan myself, so if you decide to give it a shot, I'd love to hear how it turns out for you in the comments.
Got a minute? I'd love for you to dive into the comments and rate this Vegan Skillet Cookie. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Vegan Chocolate Chip Skillet Cookie
Equipment
Ingredients
- 2 tablespoons flaxseed meal
- 5 tablespoons water
- 8 tablespoons vegan butter melted but room temperature
- ½ cup brown sugar packed
- ½ cup granulated sugar
- 2 tablespoons plant-based milk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour spooned and leveled*
- 1 teaspoon baking soda
- 1 teaspoon corn starch
- ¼ teaspoon salt
- 1 cup vegan chocolate chips brands like Enjoy Life or Trader Joe's have good options
- vegan ice cream for serving
Instructions
- Melt: To melt the butter, gently warm it in the microwave.
- Prepare: Mix the flax seed meal with water in a small bowl to make flax eggs and let it thicken for about 10 minutes. This mixture will act as a binder, and the consistency should be that of an egg.
- Preheat: Set your oven to 350°F (175°C).
- Whisk: Start by whisking both sugars and melted butter together.
- Mix Wet Ingredients: Add the milk, flax egg, and vanilla extract. Mix until well mixed together.
- Add Dry Ingredients: To the wet mixture, sift in the flour, baking soda, cornstarch, and salt. Stir until just combined. You don’t want to overmix, but you want to see the dough form. Once mixed together, fold in the vegan chocolate chips (and any other add-ins you fancy) until a soft cookie dough forms and all the flour and chocolate chips are incorporated.
- Grease the Skillet: Take a cast iron skillet (about 10 inches in diameter) and lightly grease it with vegan butter or cooking spray. Place your cookie dough into the skillet and press it down evenly.
- Bake: Place it in the oven's middle rack for 12 minutes with aluminum foil loosely covering it. Remove the aluminum foil and bake for 15-18 minutes until the edges are golden brown and the center is set but still soft.
- Cool and Serve: Serve straight from the skillet or let the cookie cool before slicing. It will firm up as it sits. Serve warm, with a scoop of vegan ice cream and chocolate syrup on top for extra decadence.
Mary Lou says
Fantastic my family loves this cookie!
Regi Pearce says
I love to hear that! Thanks Mary Lou!
Alice says
What could be better than this to cap off a meal - thank you for posting!!! I've never seen this recipe before and it was super easy and a huge hit 🙂
Regi Pearce says
Thanks Alice! We love it around here! Glad you guys do too.