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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.
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
- Baking Soda
- Coconut Butter
- Cane Sugar
- Coconut Sugar
- Vanilla Extract
- Chocolate Chips
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.
- 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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- 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.
- 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