While a mixer can be used to prepare the dough, this recipe is designed to come together without any special appliances.

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.

Ensure the melted butter is at room temperature before mixing it into the recipe.

I've made these cookies both by creaming the butter and sugar and by using melted butter. Creaming adds air, making the cookies light and fluffy, while melted butter creates a denser, chewier texture, perfect for vegan chocolate chip skillet cookies. Personally, I prefer the rich texture and ease of melted butter, but both methods are great in their own ways.

*For accurate flour measurements, scoop the flour into the measuring cup with a spoon and then level it off with a knife. Never pack it down by pushing up against the bag of flour, or you'll get more flour than you need.

Wrapping a vegan skillet cookie in aluminum foil for the first 10 minutes of baking ensures even heat distribution, preventing over-browning of the top and edges while keeping the center moist. If you don't mind a darker cookie, then leave off the aluminum foil. 

Adjust the baking time accordingly if you use a larger or smaller pan. It may affect the cookie's consistency.

After you take it out of the oven, the cookie will continue to cook a little 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, but check it after 20 minutes. Leave it tented with the aluminum foil longer for a less goey center.

A little sinking in the middle is not a problem. In this skillet cookie recipe, a slightly undercooked, gooey center is actually desired in our family. It gives that lovely contrast between the crispy edges and the soft, almost molten middle.

Nutritional information is only an estimate.