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No-Egg, No-Butter Chocolate Chip Skillet Cookie

No-Egg, No-Butter Chocolate Chip Skillet Cookie
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This No-Egg, No-Butter Chocolate Chip Skillet Cookie is a delicious vegan and allergy-friendly dessert that offers a perfect balance of gooey center and crispy edges. Made without eggs or butter, it uses simple, plant-based ingredients for a rich, melty chocolate chip cookie baked right in a skillet. Ideal for those avoiding dairy or eggs and perfect for any occasion, this recipe is quick, customizable, and irresistibly comforting.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour (or gluten-free all-purpose flour blend for gluten-free version)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/4 cup vegetable oil or melted coconut oil
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 3 tablespoons plant-based milk (such as almond, soy, or oat milk)
  • 1 teaspoon vanilla extract

Add-ins

  • 3/4 cup semi-sweet or dairy-free chocolate chips

Optional Variations

  • 1/2 cup chopped walnuts or pecans (for nutty upgrade)
  • 1/2 teaspoon cinnamon, nutmeg, or pumpkin pie spice (for spiced delight)
  • Replace some chocolate chips with chunks of vegan chocolate bar (for chunky variation)
  • 1/4 cup dried cranberries or raisins (for fruit boost)

Instructions

  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 prevent sticking and ensure crispy edges.
  2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking soda, and salt. Stir well to distribute evenly, ensuring even rise and flavor balance throughout the cookie dough.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the vegetable or coconut oil with the brown sugar and granulated sugar until smooth. Then add the plant-based milk and vanilla extract, continuing to whisk until the mixture is well combined.
  4. Bring It All Together: Gradually add the dry ingredients to the wet ingredients, stirring lightly to form a thick and sticky dough. Avoid overmixing to keep the cookie tender.
  5. Fold in Chocolate Chips: Gently fold in the chocolate chips, reserving a few to sprinkle on top for a melty, bubbly finish.
  6. Bake to Perfection: Spread the dough evenly in the prepared skillet. Bake for 20-25 minutes, until the edges are golden and set, but the center remains slightly soft and underbaked for a gooey texture once cooled.
  7. Cool and Serve: Allow the cookie to cool in the skillet for about 10 minutes before slicing. Serve warm for the best soft and chewy experience.

Notes

  • Use room temperature ingredients to help the dough come together evenly and ensure a smooth texture.
  • Don’t overbake; remove from oven while the center still looks soft to maintain gooeyness.
  • Choose skillet size based on texture preference: 8-inch yields thicker, softer cookie; 10-inch creates thinner, crisper edges.
  • Use high-quality vegan chocolate chips for more indulgent flavor.
  • Adjust sugar amounts to customize sweetness level to taste.

Nutrition

Keywords: vegan skillet cookie, egg-free chocolate chip cookie, dairy-free dessert, plant-based cookie, gluten-free chocolate chip cookie, easy skillet cookie

Find it online: https://tastebudtrek.com/no-egg-no-butter-chocolate-chip-skillet-cookie/