A quick and easy vegan chocolate chip skillet cookie to share when time is of the essence. It's ever so quick to make and doesn't take long in the oven either. Best served warm with ice cream for dessert. This recipe is for two to four people but you can easily scale it up to feed a crowd.
Melt the oil in a medium sized saucepan then turn off the heat.
1 oz coconut oil
Stir in the sugar, milk, vanilla extract and salt.
2 oz soft brown sugar, 2 tbsp plant milk, ⅛ tsp vanilla extract, 1 pinch sea salt
Add the flour, baking powder and bicarb and stir until you can't see any more flour. The mixture will be a bit stiff, but should still be easily malleable.
4 oz wholemeal flour, ¼ tsp baking powder, ⅛ tsp bicarbonate of soda (baking soda)
Stir in all but a small handful of chocolate chips. Keep these in reserve.
1 ½ oz dark chocolate chips
Turn the dough out into a small oiled skillet and press the mixture down to form an even layer.
Press the reserved chocolate chips into the dough, so that they're caught by the dough, but are still showing.
Bake in the middle of the oven for fifteen minutes. The dough should be risen and firm to the touch.
Allow to cool for five minutes, then tuck in. Serve with a scoop or two of vanilla, coffee or chocolate vegan ice cream.
Notes
If you want to go really fancy, drizzle some warm chocolate sauce over the top.A skillet cookie is dense calorific food, so it's not a good idea to eat too much of it. The amount given in the recipe is enough for two to three people, but will stretch to four for a more modest portion.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.