No-Egg, No-Butter Chocolate Chip Skillet Cookie

If you’ve ever craved the ultimate comfort dessert but want to skip eggs and butter, this No-Egg, No-Butter Chocolate Chip Skillet Cookie is your new best friend. It’s delightfully gooey, rich, and packed with melty chocolate chips, all baked right in a skillet for that perfectly crispy edge and soft, chewy center. Whether you’re vegan, allergic, or simply looking for a simpler way to enjoy a classic treat, this recipe brings all the indulgence without the usual ingredients, making it an irresistible option for any day or occasion.

Why You’ll Love This Recipe

• Simple Ingredients: No complicated or hard-to-find components make this recipe stress-free and easy to whip up anytime.
• Vegan-Friendly: Completely dairy-free and egg-free, perfect for plant-based diets or egg allergies.
• Perfect Texture: Crispy edges with a gooey center deliver the best cookie skillet experience every time.
• Quick to Make: Just a few minutes of prep and you’re ready to enjoy a warm, home-baked treat.
• Customizable: Easily add your favorite nuts, spices, or chocolate varieties for a personalized twist.

Ingredients You’ll Need

This No-Egg, No-Butter Chocolate Chip Skillet Cookie keeps the ingredient list short but mighty, ensuring every element plays an important role in flavor, texture, or color. Each item helps create that familiar cookie taste with a clever twist to keep it egg- and butter-free.

• All-Purpose Flour: The base for structure and chewiness in the cookie.
• Baking Soda: Helps the cookie rise slightly and develop a soft crumb.
• Sugar (Brown and Granulated): Brown sugar adds moisture and caramel notes while white sugar provides sweetness and crisp edges.
• Vegetable Oil or Coconut Oil: Acts as a buttery substitute to keep the cookie moist and tender.
• Plant-Based Milk: Keeps the dough moist without dairy and helps bind ingredients smoothly.
• Vanilla Extract: Adds warmth and depth to the cookie’s flavor.
• Salt: Elevates the sweetness and balances the overall taste.
• Chocolate Chips: Semi-sweet or dairy-free chips bring that gooey, melty magic everyone loves.

Variations for No-Egg, No-Butter Chocolate Chip Skillet Cookie

One of the best parts about this recipe is how flexible it is. You can easily swap or add ingredients to suit your dietary needs, taste buds, or whatever you happen to have in the pantry.

• Nutty Upgrade: Fold in chopped walnuts or pecans for extra crunch and flavor contrast.
• Spiced Delight: Add cinnamon, nutmeg, or pumpkin pie spice to give the cookie a cozy twist.
• Chunky Variation: Replace some chocolate chips with chunks of your favorite vegan chocolate bar.
• Fruit Boost: Toss in dried cranberries or raisins for a chewy, sweet surprise.
• Gluten-Free: Use a gluten-free all-purpose flour blend to enjoy gluten-free indulgence without compromise.

How to Make No-Egg, No-Butter Chocolate Chip Skillet Cookie

Step 1: Prep Your Skillet and Oven

Preheat your oven to 350°F (175°C) and lightly grease an 8- or 10-inch oven-safe skillet with a bit of oil to ensure the cookie doesn’t stick and gets crispy edges.

Step 2: Mix Dry Ingredients

In a medium bowl, combine flour, baking soda, and salt. Stir until evenly distributed for an even rise and flavor balance throughout the dough.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk together your vegetable or coconut oil with both sugars, followed by the plant-based milk and vanilla extract until smooth and well-combined.

Step 4: Bring It All Together

Gradually add the dry ingredients to the wet, stirring lightly to form a thick, sticky dough. Be careful not to overmix to keep the cookie tender.

Step 5: Fold in Chocolate Chips

Gently fold in the chocolate chips, saving a few to sprinkle on top for a bubbly, melty finish in the oven.

Step 6: Bake to Perfection

Transfer the dough to the prepared skillet, spreading it evenly. Bake for about 20-25 minutes until the edges are golden and set but the center still looks soft and slightly underdone for gooey perfection.

Step 7: Cool and Serve

Allow the skillet cookie to cool slightly for about 10 minutes in the pan before slicing and serving warm. This helps it set up without losing that delightful softness.

Pro Tips for Making No-Egg, No-Butter Chocolate Chip Skillet Cookie

• Use Room Temperature Ingredients: Helps the dough come together more evenly and ensures smooth texture.
• Don’t Overbake: Removing from the oven while the center is still soft ensures a chewy, gooey cookie.
• Skillet Size Matters: An 8-inch skillet yields thicker cookie edges and center, while 10-inch gives a thinner, crisper texture.
• Choose Quality Chocolate Chips: The better the chocolate, the more indulgent the cookie will taste.
• Customize Sweetness: Adjust sugar amounts slightly if you prefer a less or more sweet cookie.

How to Serve No-Egg, No-Butter Chocolate Chip Skillet Cookie

Garnishes

Sprinkle flaky sea salt on top for a salty-sweet contrast, or add a few fresh berries or mint leaves for a refreshing accent and vibrant look.

Side Dishes

Pair with a scoop of vegan vanilla ice cream, a dollop of coconut whipped cream, or a hot cup of your favorite plant-based latte to make it a complete indulgent treat.

Creative Ways to Present

Serve directly in the skillet for rustic charm, or slice and plate with a drizzle of chocolate or caramel sauce for an elegant dessert finish.

Make Ahead and Storage

Storing Leftovers

Store any leftover cookie in an airtight container at room temperature for up to 2 days. For best freshness, consume within this window as the cookie is at its best slightly warm and soft.

Freezing

You can freeze the baked skillet cookie, wrapped tightly in plastic wrap and foil, for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

Warm up leftover slices in a microwave for 15-30 seconds or in a preheated oven at 300°F (150°C) for about 5-7 minutes to restore gooey goodness.

FAQs

Can I use another type of oil instead of vegetable or coconut oil?

Yes! Oils like canola or light olive oil work well without overpowering the flavor and keep the cookie moist.

Is this recipe suitable for people with nut allergies?

Absolutely. The base recipe contains no nuts, but if you add nuts as a variation, be sure to avoid them if you have allergies.

Can I make this skillet cookie gluten-free?

Yes, swapping all-purpose flour with a good-quality gluten-free blend makes the recipe safe for gluten-sensitive individuals without sacrificing texture.

How do I know when the cookie is done baking?

The edges should be golden and firm, but the center will still look slightly soft and underbaked—that’s perfect for that gooey texture once cooled slightly.

Can I substitute chocolate chips with another mix-in?

Definitely! Vegan butterscotch chips, peanut butter chips, or even chopped dried fruit can be delicious alternatives or additions.

Final Thoughts

This No-Egg, No-Butter Chocolate Chip Skillet Cookie truly changes the game when it comes to indulgent, allergy-friendly baking. Whether you’re new to plant-based desserts or simply craving a cozy sweet treat without traditional ingredients, this cookie will not disappoint. Give it a try and watch it become a beloved favorite you’ll turn to again and again!

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