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These easy cookie skillets are vegan, oil-free, and and made up of only 9 ingredients! This recipe can also be made gluten-free and refined sugar-free if preferred. The best part of this recipe is that it’s perfect for sharing! With the simple step-by-step instructions you can choose between making one large cookie skillet or a few small cookie skillets.

Healthy Vegan Cookie Skillets — 3 – 4 mini cookie skillets

Large Vegan Cookie Skillet — 1 large cookie skillet

Why You’ll Love These Cookie Skillets

This recipe consists of only 9 ingredients
This recipe has been adapted to make one large cookie skillet or 3 – 4 small cookie skillets
You can easily make this recipe gluten-free
This recipe makes approximately 6 – 9 servings
This recipe uses coconut butter instead of oil

Ingredients Needed for Making Cookie Skillets

Flour
Baking Soda
Salt
Coconut Butter
Cane Sugar
Coconut Sugar
Aquafaba
Vanilla Extract
Chocolate Chips

Cookie Ingredients — Mixed dry ingredients

What is Coconut Butter?

Coconut butter is just shredded unsweetened coconut that has been blended until it is smooth and runny. If you would like to make coconut butter at home, add the shredded unsweetened coconut to a blender and blend for approximately 10+ minutes. Coconut butter can be stored at room temperature in an air tight container for around 1 year.

What is Aquafaba?

Aquafaba is simply the liquid from canned or homemade chickpeas/garbanzo beans. Aquafaba is a great ingredient to use in all types of cooking, but it is especially helpful when it comes to baking. Lots of recipes use aquafaba for baked goods because of its light, airy, and binding qualities. For the purposes of this recipe, I chose to use aquafaba because it helps hold everything together (like an egg would) and it has the right amount of liquid to dissolve the sugar.

Quick Tips

When you open a can of chickpeas/garbanzo beans, pour the liquid into an ice cube tray and freeze it. When the liquid is completely frozen, store the cubes in an airtight container or resealable bag in the freezer for later use.
To reuse frozen aquafaba cubes, place them into a small bowl and defrost or heat them in the microwave, stirring every 10 – 15 seconds until fully melted. Be careful not to overheat the aquafaba.

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Substitutions

Flour: For this recipe, you can use all-purpose flour, whole wheat flour, spelt flour, or gluten-free all-purpose flour.
Coconut Sugar: If you prefer not to use coconut sugar for this recipe, you can use brown sugar instead.
Cane Sugar: If you would like to make this recipe refined sugar-free, you can use granulated maple sugar as a substitute for cane sugar.
Non-Dairy Chocolate Chips: You can use 1 1/3 cups or approximately 10 oz. of chopped non-dairy chocolate for this recipe instead of non-dairy chocolate chips if you prefer.

Common Questions

Do I have to grease the skillet before adding the cookie dough? No. I did not add any oil or butter to my skillets and there was no sticking.
Can I freeze the cookie dough? Yes! You can freeze the cookie dough in an air tight container and put it in the fridge for several hours or overnight to dethaw.

Quick Tips for Best Results

If your coconut butter is solid, heat it in the microwave for 10 seconds at a time and stir often until runny.
Make sure your aquafaba is at room temperature. If you use cold aquafaba, it will cause the coconut butter to harden and it will result in a chunky batter and uneven cooking. If your aquafaba has been chilled in the fridge, place it in the microwave for 10 – 15 seconds until slightly warm. You don’t want the aquafaba to be too warm either or it could cause the chocolate chips to begin melting.
Beat the aquafaba until foamy (approximately 30 seconds). There will still be a good amount of liquid under the small amount of foam.
Thoroughly mix the wet ingredients until well combined. You will still get delicious cookie dough without this step, but I prefer to mix the wet ingredients until the sugar starts to dissolve for better texture and appearance.

Products for this recipe (sold through Amazon)

Gluten-Free All-Purpose Flour (Optional)
Coconut Butter
Cane Sugar (Optional)
Coconut Sugar (Optional)
Non-Dairy Chocolate Chips

Healthy Chocolate Chip Cookie Skillets (V + GF + OF)

Total Time: 22 – 40 minutes
Yield: 1 large cookie skillet/3 – 4 small cookie skillets 1x
Diet: Vegan

Print Recipe

Description

These Healthy Chocolate Chip Cookie Skillets are vegan, oil-free, and gluten-free optional. Make 1 large skillet or 3 – 4 small skillets.

Ingredients

Units Scale

2 cups Flour*
1 Tsp. Baking Soda
1/2 Tsp. Salt
1 cup Coconut Butter
2/3 cup Cane Sugar**
1/2 cup Coconut Sugar***
1/2 cup Aquafaba, room temperature****
2 Tsp. Vanilla Extract
1 1/3 cup Non-Dairy Chocolate Chips (Approximately 10 oz. bag)*****

Instructions

Prepare the cookie dough:

Preheat the oven to 350ºF.
In a medium bowl, add flour, baking soda, and salt and mix to combine.
Using a hand mixer or stand mixer, add the aquafaba to a large bowl and beat on high until frothy (approximately 30 seconds).
Add the coconut butter, cane sugar, coconut sugar, and vanilla extract to the large bowl with the aquafaba and mix until well combined. Optional step: I mix my wet ingredients until the sugar is dissolved for a better texture and look.
If you’re using a hand mixer or stand mixer, switch the mixing attachment to one that is suitable for cookie dough (no longer using the whisk attachment). Slowly add the dry ingredients to the wet ingredients, a little at a time. Wait until the dry ingredients are mostly mixed with the wet ingredients before adding more. Mix in the dry ingredients until just combined. Do not over mix the cookie dough.
Add the chocolate chips and mix until just combined or mix them in by hand.
Optional step: Grease the cookie skillet(s) with butter if desired. When I made these cookie skillets, I did not use any butter or oil to grease the skillets and there was no sticking. If you have a well seasoned cast iron skillet, then sticking is unlikely to occur.

Making a large cookie skillet:

Add all of the cookie dough to a large skillet approximately 10 – 12 inches in diameter.
Bake for 25 – 30 minutes.

Making small cookie skillets:

Divide the cookie dough into equal parts depending on the number of cookie skillets you have. This recipe makes enough cookie dough for approximately 3 or 4 cookie skillets. The cast iron skillets should be approximately 6.5 – 8 inches in diameter.
Bake for 17 – 20 minutes.

Notes

*Flour: You can use all-purpose flour, gluten-free all-purpose flour, whole wheat flour, or spelt flour. I tested this recipe with all-purpose flour, gluten-free all-purpose flour, and spelt flour and the results were great every time.

**Cane Sugar: For this recipe, I used raw cane sugar. You can use regular granulated sugar if you prefer.

***Coconut Sugar: You can substitute brown sugar for coconut sugar if you prefer.

****Aquafaba: For this recipe, the aquafaba needs to be room temperature or slightly warm (not hot). If you use cold aquafaba, it will cause the coconut butter to harden and the wet ingredients will not mix properly. Aquafaba is the liquid from a can of chickpeas/garbanzo beans.

*****Chocolate: For this recipe, I used a 10 oz. bag of mini non-dairy chocolate chips. You can use any non-dairy chocolate chips of equal proportions or use chopped non-dairy chocolate.

Prep Time: 5 – 10 minutes
Cook Time: 17 – 30 minutes