Gluten-Free Vegan Oatmeal Chocolate Chip Skillet Cookie
A warm, gooey skillet cookie that combines the wholesome texture of rolled oats with rich dark chocolate chunks. Made with coconut oil and almond butter instead of traditional dairy and eggs, this vegan treat delivers the perfect balance of chewy center and crispy edges. The coconut flour keeps it gluten-free while maintaining structure, and flax eggs provide binding without compromising the soft texture. Perfect for sharing straight from the skillet with ice cream on top, making it an ideal dessert for casual gatherings or cozy nights in.
Ingredients
- ¼ cup coconut oil, room temperature
- ⅓ cup almond butter
- ⅝ cup coconut sugar
- 2 tablespoons flax meal
- 6 tablespoons water
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup coconut flour
- ½ cup gluten-free rolled oats
- ⅝ cup dark chocolate, chopped
Instructions
- 1
Preheat oven and lightly grease skillet with coconut oil
- 2
Beat together coconut oil, nut butter, and coconut sugar until smooth
- 3
Add flax eggs and vanilla, mix until smooth
- 4
Add baking soda, salt, coconut flour, and rolled oats to wet ingredients, mix until incorporated
- 5
Fold in chopped dark chocolate
- 6
Press dough evenly into prepared pan
- 7
Bake until golden brown around edges
- 8
Let cool briefly and serve warm with desired toppings
Tips
Use a 6.5-inch skillet for a thicker cookie or 8-inch for thinner texture. The smaller pan creates more height and gooeyness.
Let flax eggs sit for 5 minutes to properly gel before mixing. This ensures proper binding and structure.
Reduce baking soda to 1/4 teaspoon if using sunflower seed butter to prevent the cookie from turning green as it cools.
Good to Know
Cover and store at room temperature for up to 3 days or refrigerate for up to 1 week
Dough can be prepared and pressed into skillet up to 24 hours ahead, cover and refrigerate until ready to bake
Serve warm directly from skillet with vanilla ice cream, whipped cream, or fresh berries
Common Mistakes
Use room temperature coconut oil to avoid lumpy texture when mixing
Don't overbake or cookie will become dry and hard rather than chewy
Let flax eggs gel properly for 5 minutes to ensure proper binding
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
not vegan
FAQ
Can I make this nut-free?
Yes, substitute sunflower seed butter or tahini for almond butter and use coconut flour instead of almond flour. Reduce baking soda to 1/4 teaspoon with sunflower seed butter.
How long does this cookie keep?
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week. Reheat briefly in oven to restore warm, gooey texture.
Can I freeze the dough?
Yes, press dough into skillet, wrap tightly, and freeze for up to 3 months. Bake from frozen, adding 5-10 minutes to cooking time.