Easy Vegan Skillet Cookie (One-Pan Dessert)

This vegan skillet cookie is the ultimate comfort dessert. It is warm, gooey, and perfect for sharing (or not sharing at all).

The best part? You only need one pan and a few ingredients you probably already have. It’s a quick, crowd-pleasing one-pan dessert that looks impressive but couldn’t be easier.

I used to eat vegan skillet cookies a lot when growing up! My sister and I loved cookies, but my Mom hated spending the time to make them. Enter the vegan skillet cookie.

It was the perfect happy medium. It tastes like a cookie and looks like a giant one, but without all the fuss of portioning out 15-30 individual small cookies and maybe even cooking multiple batches!

The best part about making your vegan skillet cookie is that you can customize the flavors however you want. We have thrown in nuts, dark chocolate chips, vegan white chocolate chips, peanut butter and more.

I’ll show you how to make the giant vegan cookie as a beginner, and then you are free to play around with the flavoring and any additions that you may want.

And if you don’t have a skillet, no worries a cake pan works just as well.

It is all up to you, you really can’t go wrong when making your vegan cookie in a skillet!

Where To Find Vegan White Chocolate Chips

I love to add both dark and white chocolate chips to my recipes, especially cookie ones. For example, my Oreo-Stuffed Chocolate Chip Cookies have both of them.

Vegan white chocolate chipsuse to seem impossible to find. This isn’t true anymore and they are actually quite easy to source. you can easily find plenty of Vegan White Chocolate Chips On Amazon and Walmart or your regular grocery store is likley to have them.

Nestle makes a brand called “Simply Delicious” and they are a vegan line of White Chocolate Chips!

Cast Iron vs Baking Dish

If you have a cast iron skillet, use it, the heavy pan holds heat beautifully and gives that signature crispy edge with a soft centre.

No skillet? No problem. You can make this same vegan skillet cookie recipe in a metal cake pan, ceramic dish, or even an oven-safe frying pan. The main difference is texture: cast iron gives you a rustic crunch around the edges, while baking dishes keep the whole cookie extra soft and chewy.

Just make sure whatever pan you use is oven-safe, and don’t overbake,the cookie keeps cooking a bit after you pull it from the oven.

How To Make The Vegan Skillet Cookie

Making your vegan cookie in a cast iron skillet has never been easier! Call it what you will, a cookie cake, skillet cookie, whatever, it is basically assemble the ingredients, dump, cook, and go!

You are going to need a 9-inch cast-iron skillet for this or any other 9 inch pan. As I said above, I have used square, round, and cast iron pans to make this vegan cookie cake.

First you are going to make a flax egg by adding 1 tablespoon ground flax with 3 tablespoons of water and then letting it sit for 5 minutes.

Next, you are going to combine flour, baking soda, baking powder, and salt in a large bowl.

We use either applesauce OR vegan mayo. Both work 100% fine so if you have one on hand or the other, no worries you can use whatever you have.

Add in your applesauce/mayo, oil, sugar, and non-dairy milk to the dry ingredients and then add in the flax egg and beat it all together until just combined.

At this point, you will add in your white chocolate chips, dark chocolate chips, nuts, or whatever else you may want to add.

Now, you will fold the baking chips into the batter until they are evenly combined throughout the whole thing.

Spread the cookie dough evenly into the bottom of your cast iron skillet and bake for 25-30 minutes or until the middle is set and the vegan skillet cookie is golden brown.

For best results, you are going to want to let the cookie cake cool for at least 20-30 minutes before you top it with vegan ice cream, vegan caramel, vegan whipped cream and more.

That being said, growing up I never waited! Yes, the skillet cookie fell apart, but I didn’t care. The taste was still the same!

Topping Ideas (Make It More Irresistible)

Half the fun of a skillet cookie is loading it up with toppings while it’s still warm. Here are a few ideas that I love.

• A scoop (or two) of vegan vanilla ice cream
• Drizzle of vegan caramel sauce or melted chocolate
• Whipped coconut cream
• A sprinkle of flaky sea salt
• Crushed nuts or cookie pieces for extra crunch

You can bake a few toppings into the cookie too. My favourites are peanut butter swirls, vegan chocolate chunks, or bits of caramel.

Also check out my other vegan cookie recipes. I’m a bit of a vegan cookie expert!

How To Store The Vegan Skillet Cookie

If you don’t eat the cookie cake all at one time such as at an event or family dinner, you will probably have some left over!

The best way to store it is to simply wrap the cast iron with the cookie in it up in a plastic bag and put the whole thing in the fridge. It can store this way for 3-5 days.

You can also cut the cooled skillet cookie into wedges or pieces and then store it in air-tight container in the fridge for up to 7 days.

Freeze the vegan cookie cake for up to 3 months in a freezer-safe container. You want to ensure that you cut the cookie before hand so that you can take out individual pieces when you are ready to eat.

To serve, just let the cookie cool on the counter until it comes to room temperature!

Vegan Skillet Cookie FAQ

Can I make this without a cast iron skillet?
Yes! This vegan skillet cookie recipe works in almost any oven-safe pan or baking dish. A cast iron skillet gives crispy edges, while a ceramic or metal pan makes the cookie extra soft and chewy.

Can I make it gluten-free?
Absolutely. Swap the flour for a 1:1 gluten-free baking blend. The texture stays just as gooey in the centre, and you’ll have a vegan gluten-free skillet cookie everyone can enjoy.

How do I store leftovers?
If there are leftovers, cover the skillet tightly or transfer the cookie to an airtight container. It keeps well at room temperature for 2–3 days or in the fridge for up to 5. Warm it for a few seconds in the microwave to get that fresh-from-the-oven feel.

Can I make it ahead of time?
Yes, you can mix the dough and refrigerate it for up to 24 hours before baking. When you’re ready, spread it in the skillet and bake as usual. It’s a great make-ahead one-pan dessert for gatherings or lazy weekends.